Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 1 packet dried egg noodles
- 2 garlic clove, chopped
- 4 cups chicken stock boneless chicken, diced
- 1 red bell pepper, chopped
- 2 large carrots, diced
- 0.5 cup frozen peas
- 3 tablespoons peanut butter
- 2 tablespoons light soy sauce
- piece of gingerroot, chopped
- 1 tablespoon extra virgin olive oil
- salt and black pepper
- scallions, chopped
- 1 tablespoon curry powder
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Step 1
Place egg noodles into a saucepan, and cook according to instructions on the packet. Drain egg noodles, and set aside. Be sure not to overcook noodles.
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Step 2
Heat olive oil in a saucepan or wok, add the boneless chicken and stir-fry for 5-7 minutes until chicken is browned. Add the scallions, garlic, ginger and stir-fry. Add the chicken stock, curry powder, peanut butter, and light soy sauce. Season with salt and pepper.
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Step 3
Bring to a boil, and then let simmer for 8-10 minutes. Add the red bell peppers, green peas and cook for another 2-3 minutes.
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Step 4
Add the drained noodles and heat soup thoroughly.
