Spicy Chicken Noodles

Spicy Chicken Noodles
 
Prep time
Cook time
Total time
 
A quick and spicy noodle meal, perfect for those busy weeknights.
Author:
Serves: 4 to 6
Ingredients
  • 11 oz (340 g) fine dried egg noodles
  • 1 tbsp canola (or peanut oil), plus 2 tsp extra oil
  • 2 eggs, lightly beaten
  • 4 garlic cloves, minced
  • 1 tbsp finely grated ginger
  • 2 tbsp mild curry paste
  • ¾ lb (375 g) skinless boneless chicken breast, thinly sliced
  • 10 oz (284 g) can water chestnuts, drained and chopped
  • ½ cup sliced green onion
  • ½ lb (250 g) medium raw shrimp, peeled and deveined
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp dry sherry
  • 1 tsp sesame oil
Instructions
  1. Cook the noodles in a large pot or Dutch oven of boiling, salted water for 5 minutes or until tender.
  2. Heat 1 tablespoon of the oil in a wok or large frying pan over medium high heat.
  3. Add the eggs and cook for about 3 minutes or until cooked.
  4. Remove from the wok and set aside.
  5. Wipe the wok clean.
  6. Heat the extra oil in the same wok over medium high heat.
  7. Add the garlic, ginger and curry paste and stir-try for 1 to 2 minutes or until fragrant.
  8. Add the chicken and stir fry for about 5 minutes or until tender.
  9. Add the water chestnuts, green onion and shrimp and stir fry for about 3 minutes or until the shrimp are almost cooked, do not over cook.
  10. Combine the remaining ingredients in a small bowl.
  11. Add to the chicken mixture with the noodles and eggs.
  12. Stir fry for about 3 minutes or until hot.
Notes
Make Ahead: The noodles are best made just before serving.