Asian Fusion Chicken Curry Noodles

curry 3

By Natalie Anne ❤

This is probably the tastiest dish I have ever made, and I want to eat it over and over and over again.So you should make it and love it too.

I used the following ingredients from my Japan and Thailand Try the World boxes:

Akagi Soba Noodles, Massaman Red Curry Paste, Umami Ponzu Soy Sauce, Nori Seaweed Sheets

curry 1

The recipe was adapted from Table for Two (serves 3-4):

Sauce Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup of water
  • 1-2 tablespoons honey (I like it a little sweet!)
  • 1 tablespoon of (dark) brown sugar
  • 1 teaspoon grated ginger

Dish Ingredients:

  • 3 cloves garlic
  • 1/2 red onion
  • 1 large boneless, skinless chicken breast or chicken strips cut into pieces
  • 1 tablespoon coconut oil
  • 1 egg (optional)
  • chopped cilantro
  • 2 Seaweed sheets

curry 2

  1. Boil the Soba noodles in lightly salted water for 5-6 minutes (I used the 9.5 OZ package of noodles) and drain.
  2. Mix the following sauce ingredients all together in a bowl and set aside.
  3. In a pan over medium heat add 3 cloves of minced garlic, chopped red onion, and a tablespoon of coconut oil. (Optional additions: carrots and mushrooms)
  4. After simmering for 5 minutes, I scrambled in an egg to the mixture for two minutes and then added the chopped chicken. Cook until the chicken is completely cooked through.
  5. Add the sauce mixture over everything, stir well and simmer for 4-5 minutes.
  6. Toss the Soba noodles and shredded seaweed with everything.
  7. Top with cilantro leaves (maybe even bean sprouts and/or peanuts) and enjoy!

curry 4


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