Curried Chicken Noodles
Servings: 2
Print Recipe
Ingredients
- 100 gms Noodles 1 packet, I used egg Noodles
- 1/2 - 3/4 cup Cooked and sliced chicken refer notes
- 1 small -medium Onion chopped
- 1 tsp Minced garlic
- 2 Green chilli chopped
- 1 med - big Carrot cut into long strips
- 1 small - medium Capsicum cut into long strips
- 4-5 Mushroom sliced (I used white button mushroom)
- 1/2 cup Spring onion chopped
- 1 tsp Chicken Masala refer notes
- 2-3 tbsp Thick or Medium thick Coconut milk optional
- 1 tbsp Roasted peanuts / cashew
- 1 tbsp Chopped coriander leaves optional
- Salt
- Oil I used sunflower oil
Instructions
- Cook noodles as per package instructions and keep aside.
- Heat oil in a deep and wide pan. Add chopped onion and cook. When onion becomes soft, no need to brown, add minced garlic, green chilli and cook for 1-2 mins. Add sliced veggies and salt. Mix well. Cover and cook till the veggies are done. Make sure to stir in between, otherwise it may stick to the bottom.
- Add cooked chicken and mix well. Add chicken masala and roasted peanuts / cashew and cook for 1-2 mins. Add coconut milk, if using and mix well. When the coconut milk is almost dried, add cooked noodles and mix gently. Add chopped coriander leaves, if using. Serve hot.
Notes
You can also use Pasta instead of noodles for this recipe. For a healthier version, use whole wheat pasta.
I boiled chicken breast with salt and pepper and used for this. You can also use grilled chicken or chicken pieces from any left over curry. You can also use Eggs, Beef, Pork or Prawns instead of chicken.
If you want a veg version, omit chicken and follow the rest of the recipe. If you dont want to use Chicken masala, you can use a mix of garam masala and fennel powder, but make sure it's not overpowering.
Though I've said coconut milk is optional, it gives a nice flavour to the noodles.
