Thai noodles with scampis
Standard
Serve hot
Chicken curry noodles
Standard
Serve hot
Print recipe
Ingredients
- Chinese Noodles (A14) - 250 g (5 nests)
- Curry sauce (H26) - 120g
- Chicken cubes - 150 g
- Carrots (strips) - ½ pc
- Red paprika (strips) - ¼ pc
- Green paprika (strips) - ¼ pc
- Red onion (half rings) - ¼ pc
- Spring onion - 1 pc
- Ginger (strips) - 10 g
- Paprika powder - 1 tbsp
- Yellow curry powder - 1 tbsp
- Peanut oil - 2 tbsp
- Soy sauce - 1 tbsp
- Salt and pepper
Preparation
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Ingredients
- Chinese Noodles (A14) - 250 g (5 nests)
- Curry sauce (H26) - 120g
- Chicken cubes - 150 g
- Carrots (strips) - ½ pc
- Red paprika (strips) - ¼ pc
- Green paprika (strips) - ¼ pc
- Red onion (half rings) - ¼ pc
- Spring onion - 1 pc
- Ginger (strips) - 10 g
- Paprika powder - 1 tbsp
- Yellow curry powder - 1 tbsp
- Peanut oil - 2 tbsp
- Soy sauce - 1 tbsp
- Salt and pepper
Chicken curry noodles
Preparation
Have the chicken cubes marinated in 1 tbsp of peanut oil with the paprika and curry powder and soy sauce. Let it rest in the refrigerator for 30 minutes. Chop the vegetables. Fry the chicken in a very hot wok with the peanut oil and reheat the Chinese Noodles for 75 sec. in slightly salted hot water. Add the vegetables and noodles to the wok. Stir fry constantly and add the curry sauce. Arrange the plate and garnish with the ginger strips and finely chopped spring onion.