Curried chicken and noodle stir-fry

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10 min


4 to 5 servings

* PLUS Cooking time: 8 minutes


  • 3 to 4 skinless, boneless chicken breasts
  • 1 large onion
  • 3 celery stalks
  • 1 large red or green bell pepper
  • 1 tbsp vegetable oil
  • 1 1/2 to 2 tsp curry paste
  • 400-mL can light coconut milk
  • 284-mL can undiluted chicken broth
  • 450-g pkg fresh chow mein-style egg noodles , or 4 cups fine dried egg noodles
  • 2 cups frozen peas
  • 1/2 cup coarsely chopped fresh cilantro


  • Slice chicken into 1/2-inch- (1-cm-) thick strips. Slice onion in half, then thinly slice halves. Chop celery into 1/2-inch (1-cm) pieces. Core and seed pepper, then slice into thin strips.
  • Heat oil in a large wide saucepan or wok set over medium-high heat. Add 1-1/2 teaspoons (7 mL) curry paste or 2 teaspoons (10 mL) for a fiery kick. Stir until fragrant, 30 seconds. Add chicken and onion. Stir-fry until chicken is pale golden, 2 to 3 minutes. Add celery and pepper. Stir often until tender-crisp, 2 to 3 minutes. Stir in coconut milk and broth. Using a wooden spoon, scrape up bits from pan bottom to add flavour to dish.
  • Bring to a boil, then stir in noodles. Reduce heat to medium. If using fresh egg noodles, stir gently, uncovered, until noodles are hot, from 3 to 4 minutes. If using dried egg noodles, cover and stir often until noodles are tender, from 5 to 6 minutes. Stir in peas and coriander. Remove from heat. Taste, then add salt, if needed. Serve immediately.

Nutrition (per serving)

  • Calories
  • 515,
  • Protein
  • 35 g,
  • Carbohydrates
  • 67 g,
  • Fat
  • 11.8 g,
  • Fibre
  • 5.7 g,
  • Sodium
  • 528 mg.

A can of coconut milk adds tropical creaminess to this Indian-spiced stir-fry.

Go for greens

Instead of peas, stir in baby spinach, finely chopped bok choy or sliced snow peas.