CURRY NOODLES

Curry Noodles image

Provided by TOR CHEEKA

Categories Pasta

Time 30m

Number Of Ingredients 14

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1 pkg Whole Wheat Fettucine Noodles
1 large Chicken Breast, skinless, boneless, sliced
4 oz BBQ Pork, sliced
1 small Walla Walla Sweet Onion, sliced
1/2 large Sweet Red Bell Pepper, sliced
1 medium Carrot, sliced or shredded
1/2 c Snow Peas, sliced
2 medium Celery Stalks, sliced
2 c Chicken Broth
4 Tbsp Canola oil
2-4 Tbsp Curry Powder
1/4 c Soy Sauce
1/2 tsp Garlic, minced
4 c Water for boiling

Steps:

1. Boil 4 cups of water and add the Fettucine Noodles, cooking them at a rapid boil for 5 minutes, drain and set aside.
2. In the meantime, put chicken broth on medium-high heat so it begins simmering.
3. In a wok, or very hot iron skillet, or electric skillet, put oil and about 1/2 a teaspoon of garlic in the pan. Add diced chicken breast and fry, stirring often, for about 5 minutes. Add in the sliced BBQ Pork for the last 2 minutes. Remove from pan and add to the noodles you set aside.
4. Put all the vegetables in the simmering chicken broth for 1-2 minutes.
5. Drain vegetables, add 2 more tablespoons oil and vegetables to the hot pan and fry quickly, constantly stirring. This is when you begin adding your spices- Soy Sauce, Curry Powder, Red Pepper flakes if you prefer. Add more or less according to your tastes. It's important the pan be very hot and you are "flash cooking" as this is what seals the juices into the vegetables.
6. Within 2 minutes add drops of chicken broth if your pan starts getting too dry. The broth will also increase the heat of the pan. Add the meats and noodles and continue stir-frying until all ingredients are well mixed together.
7. Remove from heat and serve immediately.