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I often ordered these chicken noodles, at the restaurant, but I recently learned to make them myself and I find them much better! They cook quickly and are easy to do if you follow the steps carefully. A wok will be very useful for this recipe, or at least a large non-stick pan.
For 4 generous portions or 6 reasonable portions:
- 1 package of 450 grams of rice vermicelli
- 2 half chicken breasts, cut into thin strips
- 4 eggs
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 4 shallots (green onions), cut on the bias, in 1 cm sections
- 1 medium onion, red or white, cut into strips
- 1 cube of ginger, about 2 cm, grated
- 2-3 garlic cloves, crushed with a garlic press
- 1 red chili pepper, cut into thin rings (optional)
- 1 cup (250ml) chicken broth
- 4 tsp. tamari sauce
- 3 to 4 tsp. good-quality curry powder
- 4 tsp. 1/2 teaspoon toasted sesame oil
- 3 tsp. vegetable oil
- ½ tsp. (cc) red pepper flakes (optional)
- Fresh chopped cilantro for garnish
For best results, you will need to do this twice (half a packet of noodles at a time).
Make sure you have everything on hand when you start cooking food. Have before you:
- a dish containing the chicken strips
- a dish containing the peppers in strips
- a dish containing onions and shallots
- a dish containing grated ginger and crushed garlic, which you will have mixed well together (with the chili, if you use it)
- a cup of chicken broth
- the bottle of tamari sauce and a tablespoon to measure
- curry powder
Soak the rice noodles for a few minutes in hot tap water. As soon as they are flexible and they come off easily from each other (without being cooked), pour them into a colander, rinse them briefly with lukewarm water and set aside.
In a small pan, heat a few drops of vegetable oil and scramble two eggs with a spoonful of curry powder. Do not overcook. Remove from heat and set aside in the pan.
In a wok or large deep skillet, heat 2 tsp. sesame oil and 1½ tsp. vegetable oil. Sauté half the chicken until cooked, remove from the wok (taking care to leave the oil in the wok) and transfer with the eggs. Reserve.
Add half the garlic/ginger mixture to the wok, sauté for a minute and add half of the peppers and half of the onion/shallot mixture. Sauté two minutes.
Add at least 1½ tsp. curry powder. If your curry is not particularly fragrant, add a little more. Adjust as you go.
Then add ¼ cup (60ml) of chicken broth and 2 tsp. tamari sauce. Mix well.
Add half the rice vermicelli and sauté over medium heat, stirring constantly.
When the mixture dries, add another quarter cup (60ml) of chicken broth, reserved eggs, and chicken, and continue cooking until the mixture is dry again.
Serve immediately with fresh cilantro and sriracha pepper sauce.
Clean the wok and repeat the same steps with the rest of the ingredients.
You can obviously vary the vegetables and proteins used in the recipe. You can use chopped bok choy, sprouted beans, edamame beans, etc.
Last week, I made a delicious version with eggs and shrimp, to which I could also have added tofu cubes. In short, give free rein to your imagination
For 4 generous portions or 6 reasonable portions:
- 1 package of 450 grams of rice vermicelli
- 2 half chicken breasts, cut into thin strips
- 4 eggs
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 4 shallots (green onions), cut on the bias, in 1 cm sections
- 1 medium onion, red or white, cut into strips
- 1 cube of ginger, about 2 cm, grated
- 2-3 garlic cloves, crushed with a garlic press
- 1 red chili pepper, cut into thin rings (optional)
- 1 cup (250ml) chicken broth
- 4 tsp. tamari sauce
- 3 to 4 tsp. good-quality curry powder
- 4 tsp. 1/2 teaspoon toasted sesame oil
- 3 tsp. vegetable oil
- ½ tsp. (cc) red pepper flakes (optional)
- Fresh chopped cilantro for garnish
For best results, you will need to do this twice (half a packet of noodles at a time).
Make sure you have everything on hand when you start cooking food. Have before you:
- a dish containing the chicken strips
- a dish containing the peppers in strips
- a dish containing onions and shallots
- a dish containing grated ginger and crushed garlic, which you will have mixed well together (with the chili, if you use it)
- a cup of chicken broth
- the bottle of tamari sauce and a tablespoon to measure
- curry powder
Soak the rice noodles for a few minutes in hot tap water. As soon as they are flexible and they come off easily from each other (without being cooked), pour them into a colander, rinse them briefly with lukewarm water and set aside.
In a small pan, heat a few drops of vegetable oil and scramble two eggs with a spoonful of curry powder. Do not overcook. Remove from heat and set aside in the pan.
In a wok or large deep skillet, heat 2 tsp. sesame oil and 1½ tsp. vegetable oil. Sauté half the chicken until cooked, remove from the wok (taking care to leave the oil in the wok) and transfer with the eggs. Reserve.
Add half the garlic/ginger mixture to the wok, sauté for a minute and add half of the peppers and half of the onion/shallot mixture. Sauté two minutes.
Add at least 1½ tsp. curry powder. If your curry is not particularly fragrant, add a little more. Adjust as you go.
Then add ¼ cup (60ml) of chicken broth and 2 tsp. tamari sauce. Mix well.
Add half the rice vermicelli and sauté over medium heat, stirring constantly.
When the mixture dries, add another quarter cup (60ml) of chicken broth, reserved eggs, and chicken, and continue cooking until the mixture is dry again.
Serve immediately with fresh cilantro and sriracha pepper sauce.
Clean the wok and repeat the same steps with the rest of the ingredients.
You can obviously vary the vegetables and proteins used in the recipe. You can use chopped bok choy, sprouted beans, edamame beans, etc.
Last week, I made a delicious version with eggs and shrimp, to which I could also have added tofu cubes. In short, give free rein to your imagination
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