Chinese Curry Noodles
Dive into the bold and comforting flavors of Chinese Curry Noodles, a quick and satisfying stir-fry that’s perfect for busy weeknights or a fresh, wholesome meal. Packed with tender egg noodles, crisp stir-fried vegetables like snap peas and bell peppers, and the option of adding protein such as chicken, tofu, or shrimp, this dish marries Chinese cooking techniques with the aromatic warmth of curry powder. The rich, velvety sauce—crafted from coconut milk, soy sauce, and oyster sauce—is thickened to perfection and infused with garlic, ginger, and spices. Ready in just 35 minutes, this recipe offers an irresistible balance of savory, spicy, and sweet flavors, all topped with fresh green onions and sesame seeds for garnish. Whether you’re craving takeout at home or looking to expand your weeknight menu, these Chinese Curry Noodles will instantly become a favorite in your kitchen.
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Recipe Information
Ingredients
- 300 g egg noodles
- 2 tbsp vegetable oil
- 1 medium, thinly sliced onion
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 medium, julienned carrot
- 1 medium, thinly sliced (any color) bell pepper
- 100 g snap peas
- 200 g cooked chicken, tofu, or shrimp (optional)
- 1.5 tbsp curry powder
- 2 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 200 ml coconut milk
- 100 ml chicken or vegetable stock
- 1 tsp cornstarch
- 2 tbsp water
- 2 stalks, chopped green onions
- 1 tbsp, for garnish sesame seeds
Instructions
Cook the egg noodles according to package instructions, drain, and set aside.
Heat a large wok or skillet over medium-high heat and add vegetable oil.
Sauté the sliced onion, minced garlic, and grated ginger for 2-3 minutes until fragrant and softened.
Add the julienned carrot, sliced bell pepper, and snap peas, and stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
If using protein (such as chicken, tofu, or shrimp), add it to the wok and stir-fry for 2-3 minutes, ensuring it combines well with the vegetables.
Sprinkle the curry powder over the vegetables and protein, stirring well to evenly distribute the spices.
In a small bowl, mix the soy sauce, oyster sauce, coconut milk, and chicken or vegetable stock. Pour the mixture into the wok, stirring to combine.
In another small bowl, dissolve the cornstarch in water to create a slurry. Pour this into the wok to thicken the sauce, stirring constantly for 1-2 minutes.
Add the cooked noodles to the wok and toss everything together to coat the noodles in the sauce and distribute the vegetables and protein evenly.
Taste and adjust seasoning if needed (add more soy sauce for saltiness or curry powder for spice).
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve hot and enjoy your flavorful Chinese Curry Noodles!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
