There are so many different types of noodles! Flat, round, short and long! Wheat, rice, millet and so many more! For these types of dishes I prefer rice, but it’s all about your desired taste and texture.
The seasonings are a guide or a starting point. Soy is the salt, curry is the tangy and can be spicy, Sriracha gives the spice, and ginger gives a strong flavour. Some like a little or a lot.
Thai Curry Chicken Over Rice Noodles
This dish is inspired by Singapore Noodles that you may have seen in Asian Fusion Restaurants. Make it as spicy as you dare!
Equipment
- Large skillet
- Gallon Ziplock
Ingredients
Marinade for Chicken
- 3 chicken breasts (cut diagonally crosswise in thin strips)
- 3 T sesame oil
- 2 T crushed red pepper
- 1 T soy sauce
- 1 T sriracha
- 2 T rice vinegar
- 1 T yellow curry
- 2 t fresh ginger (minced)
- 2-3 cloves garlic (minced)
Vegetables
- 2 bunches green onions (sliced longwise and cut into fourths)
- 1-2 yellow or red peppers (sliced)
- 1 jalapeno (sliced thinly into rounds (optional))
- 1-2 zucchini (julienne)
Noodles and Seasonings
- 1 lb rice noodles (thin and round)
- 2 T soy sauce
- 1 t ginger (ground)
- 2 t yellow curry
- 1-2 t Sriracha (optional)
Instructions
- Cook noodles as instructed.
- Drain and rinse with cold water so they don’t stick.
- Rice noodles cook quickly. It’s best to cook them correctly and set aside so you can keep your attention on other parts of the meal.
- Cook onion, peppers, and jalapeno in your skillet until softened.
- Add zucchini and cook for 2-3 minutes.
- Remove from skillet.
- Place in chicken pieces, and cook quickly until 75% cooked.
- Add noodles and vegetables and toss to heat all ingredients.
- Season with curry, soy sauce, and sriracha.
- Taste and add more depending on the flavor you are looking to obtain.
- ENJOY!