Zutaten für Hot Chicken Curry Vermicelli
- Rice Vermicelli
- 1 tablespoon vegetable oil
- Chicken Breast
- Garlic Cloves
- Fresh Gingerroot
- 2 green onions, thinly sliced
- 1 tablespoon curry powder
- Hot Chili Paste
- 1 leek, thinly sliced
- 1/2 cup shredded carrot
- Sweet Red Pepper
- 1 cup bean sprouts
- Vegetable Stock
- 2 tablespoons soy sauce
- Granulated Sugar
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
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Zubereitung von Hot Chicken Curry Vermicelli
- Soak rice vermicelli noodles in a large bowl of very hot tap water for 10 minutes. Drain well.
- In a small bowl, whisk together chicken broth, soy sauce, brown sugar, sesame oil, and rice wine vinegar.
- Heat vegetable oil in a large non-stick wok or skillet over medium-high heat.
- Add chicken and stir-fry for 3-5 minutes, until lightly browned. Remove and set aside.
- Add minced garlic and ginger to the wok and cook for 30 seconds, until fragrant.
- Stir in curry powder and chili paste; cook for 10-20 seconds, stirring constantly.
- Add leeks, carrots, and red bell pepper. Cook until slightly softened, about 2-3 minutes.
- Add bean sprouts and the reserved sauce. Bring to a boil.
- Add the cooked chicken and drained noodles. Toss to combine and cook until heated through, about 2 minutes.
- Garnish with sliced green onions and serve hot.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
34g
Fat
9g
Carbs
21g
