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Noodles with Chicken Recipe

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★★★★★

4.6 from 129 reviews

A delicious and easy-to-make noodle dish combining tender chicken strips with a flavorful red curry coconut sauce, enhanced by fresh vegetables and a hint of lime. Perfect for a satisfying weeknight dinner.

Ingredients

Scale

Protein

  • 1 pound chicken (boneless skinless, cut into strips)

Vegetables

  • ½ onion (chopped)
  • 1 red bell pepper (cut into strips)
  • 2 tablespoons ginger (minced)
  • 2 garlic cloves (minced)

Sauce & Seasonings

  • 2 tablespoons red curry paste
  • 1 can coconut milk (approximately 13.5 oz)
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce (gluten-free if desired)
  • 1 tablespoon brown sugar

Carbohydrates

  • 5–6 ounces rice noodles (gluten free if desired)

Garnish

  • Lime wedges (for serving)
  • Sesame seeds (for serving)

Instructions

  1. Cook Noodles: Prepare the rice noodles according to package instructions. Once cooked, drain and set aside.
  2. Cook Chicken: Heat a pan over high heat and add the chicken strips. Cook for a few minutes on each side until they are nicely browned and cooked through. Add the chopped onion and red curry paste, stirring well to combine and coat the chicken.
  3. Add Vegetables and Aromatics: Incorporate the red bell pepper strips, minced garlic, and minced ginger into the pan. Cook for about 1 minute to let the flavors meld.
  4. Prepare Sauce: Stir in the coconut milk and bring to a gentle boil. In a small bowl, mix together lime juice, fish sauce, soy sauce, and brown sugar until the sugar dissolves. Add this mixture to the pan and stir well.
  5. Simmer with Noodles: Add the cooked noodles to the pan, reduce the heat, cover with a lid, and let everything simmer together for 5 minutes so the noodles absorb the sauce flavors.
  6. Serve: Garnish with fresh lime wedges and a sprinkle of sesame seeds. Serve warm and enjoy!

Notes

  • Use gluten-free soy sauce and rice noodles to make this recipe gluten-free.
  • If you prefer less spicy food, reduce the amount of red curry paste.
  • Chicken thighs can be substituted for chicken breast for more tenderness.
  • Feel free to add other vegetables such as snap peas or carrots for added texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken noodles, red curry, coconut milk, Thai noodles, gluten free, quick dinner

Find it online: https://liamjayne.com/noodles-with-chicken-recipe/