The Hot Chicken Curry Vermicelli recipe you’ve shared sounds absolutely delightful and versatile, perfect for a quick, flavorful meal that’s budget-friendly and healthier than cream-based dishes. Here’s a detailed breakdown of the recipe along with tips and insights:
Hot Chicken Curry Vermicelli Recipe
Cook Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Description: This Singapore-style noodle dish is easy to make and impresses with its robust flavors. It can be adapted with various proteins like chicken, tofu, shrimp, or beef, making it a versatile choice for any occasion.
Ingredients:
- 1/2 pound angel hair pasta (or vermicelli)
- 1 chicken breast, thinly sliced (or substitute with tofu, shrimp, beef, etc.)
- 1/4 cup chicken stock
- 2 garlic cloves, minced
- 1 bunch green onions, chopped
- 3 tablespoons curry powder
- 1 leek, sliced
- 1 carrot, julienned
- 1/3 cup bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1/4 cup rice wine
- 1/2 cup water
- 1 teaspoon sesame oil
- Vegetable oil for stir-frying
- Optional: chili paste to taste for added spice
Instructions:
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Prepare Noodles:
- Place the vermicelli in a large bowl and cover with very hot tap water. Let it soak for about 10 minutes until softened. Drain well and set aside. If using regular pasta, cook it in boiling water according to package instructions.
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Prepare Sauce:
- In a small bowl, mix together chicken stock, soy sauce, sugar, sesame oil, and rice wine. Set aside.
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Cook Chicken (or Protein):
- Heat vegetable oil in a large non-stick wok over medium-high heat. Stir-fry the chicken (or chosen protein) until slightly browned and cooked through. Season with salt and pepper to taste. Remove from the wok and set aside.
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Stir-Fry Aromatics:
- In the same wok, add a bit more oil if needed. Add minced garlic, ginger, and chopped green onions. Stir-fry for about 30 seconds until fragrant.
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Add Curry Flavors:
- Sprinkle curry powder and optional chili paste into the wok. Stir-fry for another 10-20 seconds to release the flavors.
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Vegetable Addition:
- Add sliced leeks, julienned carrots, and any other vegetables you prefer (such as red pepper). Cook until the vegetables are just tender-crisp.
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Combine Sauce and Noodles:
- Pour in the prepared sauce mixture and water. Bring to a boil.
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Combine Everything:
- Add back the cooked chicken (or tofu/shrimp), drained noodles, and bean sprouts. Stir everything together until well combined and heated through.
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Serve Hot:
- Once heated through, serve the hot chicken curry vermicelli immediately. Garnish with additional chopped green onions or cilantro if desired.
Nutritional Information per Serving:
- Calories: 399.7
- Total Fat: 10.3g
- Saturated Fat: 1.9g
- Cholesterol: 18.2mg
- Sodium: 664.2mg
- Total Carbohydrates: 64.8g
- Fiber: 4.2g
- Sugars: 8.5g
- Protein: 11.3g
Recipe Tips:
- Protein Options: Feel free to substitute chicken with tofu, shrimp, beef, imitation crab, canned tuna, or any other protein you prefer. Adjust cooking times accordingly.
- Spice Level: Customize the spice level by adjusting the amount of curry powder and adding chili paste to taste.
- Vegetables: You can vary the vegetables based on what you have on hand or your preferences. Snow peas, bell peppers, or bamboo shoots can be great additions.
- Serving: This dish is best served hot immediately after cooking to enjoy the vibrant flavors and textures.
This recipe not only promises a satisfying meal but also allows for creative adaptations to suit different tastes and dietary preferences. It’s a wonderful addition to your repertoire for quick, flavorful Asian-inspired cuisine that won’t break the bank. Enjoy experimenting with different variations to find your perfect rendition of this delightful dish!
