Saucy Curried Noodle Bowl with Crispy Chicken Recipe
Introduction
This saucy curried noodle bowl combines crispy chicken with a fragrant, creamy curry sauce and tender stir-fried vegetables. It’s a comforting, vibrant dish perfect for a quick weeknight dinner that feels special and satisfying.
Ingredients
- 1 chicken breast, chopped into chunks
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, grated
- 2 tsp medium curry powder
- ½ tsp turmeric
- 400ml low-salt chicken stock
- 2 tbsp coconut cream
- 300g stir-fry veg (such as baby corn, broccoli, and sugar snap peas)
- 300g straight-to-wok udon noodles
- 10g coriander, roughly chopped, to serve
Instructions
- Step 1: Season the chopped chicken with salt and pepper, then toss it in a bowl with the cornflour until evenly coated.
- Step 2: Heat 1 tablespoon of the vegetable oil in a wok over medium heat. Carefully add the chicken pieces and cook for 4-5 minutes, turning to brown on all sides until golden and crisp. Remove the chicken and drain on kitchen paper.
- Step 3: Pour in the remaining 1 tablespoon of oil and fry the chopped onion for 8-10 minutes until soft and golden around the edges.
- Step 4: Add the grated garlic and cook for 1 minute until fragrant. Stir in the curry powder and turmeric, cooking for another 2 minutes while stirring constantly.
- Step 5: Pour in the chicken stock and bring to a boil. Stir in the coconut cream, then simmer and reduce for 3-4 minutes until the sauce thickens slightly.
- Step 6: Add the stir-fry vegetables and udon noodles to the wok. Cover with a lid and cook for 4-5 minutes until the vegetables are tender yet crisp and the noodles are heated through.
- Step 7: Divide the noodle mixture between two bowls. Top with the crispy chicken pieces and scatter over the chopped coriander before serving.
Tips & Variations
- For extra crunch, try using panko breadcrumbs instead of cornflour to coat the chicken.
- Swap the chicken for tofu or shrimp for a different protein option.
- Add a squeeze of lime or a drizzle of chili oil for a zesty, spicy kick.
- If you can’t find udon noodles, thick egg noodles or rice noodles work well as substitutes.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan on low heat to avoid overcooking the noodles and vegetables. The chicken is best eaten fresh, but you can reheat it separately in the oven for a crispier texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of curry powder?
Yes, you can use mild, medium, or hot curry powder depending on your taste preference. Adjust the amount if needed to suit your desired spice level.
How do I keep the chicken crispy when reheating?
Reheat the chicken separately in a preheated oven at 180°C (350°F) for 5-7 minutes. This helps maintain the crispiness better than microwaving.
Print
Saucy Curried Noodle Bowl with Crispy Chicken Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
A flavorful saucy curried noodle bowl featuring crispy golden chicken chunks, tender stir-fry vegetables, and silky udon noodles all enveloped in a rich coconut curry sauce, garnished with fresh coriander for a vibrant finish.
Ingredients
Chicken
- 1 chicken breast, chopped into chunks
- 1 tbsp cornflour
- 2 tbsp vegetable oil, divided
- Salt and pepper, to season
Curry Sauce
- 1 onion, finely chopped
- 2 garlic cloves, grated
- 2 tsp medium curry powder
- ½ tsp turmeric
- 400ml low-salt chicken stock
- 2 tbsp coconut cream
Vegetables and Noodles
- 300g stir-fry vegetables (such as baby corn, broccoli, and sugar snap peas)
- 300g straight-to-wok udon noodles
Garnish
- 10g coriander, roughly chopped
Instructions
- Prepare Chicken: Season the chopped chicken pieces with salt and pepper. Toss them in a bowl with the cornflour to coat evenly. Heat 1 tablespoon of vegetable oil in a wok over medium heat. Carefully add the chicken and cook on all sides for 4-5 minutes until they are golden and crispy. Remove the chicken from the wok and set aside on kitchen paper to drain excess oil.
- Cook Aromatics: Add the remaining 1 tablespoon of oil to the wok. Fry the finely chopped onion over medium heat for 8-10 minutes until it softens and turns golden around the edges. Then add the grated garlic and cook for 1 minute until fragrant.
- Add Spices and Stock: Sprinkle in the curry powder and turmeric, stirring constantly for 2 minutes to release their aromas. Pour in the low-salt chicken stock and bring the mixture to a boil.
- Make Coconut Curry Sauce: Stir in the coconut cream and simmer the sauce for 3-4 minutes until it slightly thickens, ensuring a creamy texture for the noodles and vegetables to absorb.
- Cook Vegetables and Noodles: Add the stir-fry vegetables and the udon noodles to the wok. Cover with a lid and cook for 4-5 minutes until the vegetables are tender but still crisp and the noodles are heated through.
- Assemble and Serve: Divide the noodles and vegetables between two bowls. Top each with the crispy chicken pieces, then scatter over the roughly chopped coriander for a fresh, vibrant touch.
Notes
- For extra heat, add a pinch of chili flakes or fresh chopped chili with the spices.
- Use any stir-fry vegetables you have on hand, like bell peppers, carrots, or snap peas.
- The coconut cream adds richness, but you can substitute with coconut milk for a lighter sauce.
- Make sure to cook the chicken chunks thoroughly until golden to achieve a crispy texture.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: curried noodle bowl, crispy chicken, coconut curry, udon noodles, stir-fry vegetables, easy curry recipe
