Yellow Curry Stir Fry Noodles- JSL Food Bloggers Recipe Challenge

All the flavors of yellow curry, in stir fry noodle form with chicken and vegetables. Quick, easy weeknight meal.

A few weeks back I received an invitation to create a recipe for JSL Foods as part of their Fortune Asian Noodle Blogger Recipe Challenge. I am a big noodle fan so I was definitely in for the challenge. Each blogger who registered for the contest had to choose from one of their products along with a choice of making either a stir-fry or a cold noodle salad with the product that they chose.

I chose their chicken flavor Udon Noodles and decided to make a stir-fry, since I love stir-fried noodle dishes.

They have many more products and you can connect with JSL Foods on Facebook and Twitter. JSL Food products are available at these following stores: Albertson, Lucky’s, Von’s, Pavilions, WinCo, Target.

The recipe that I chose to share as part of the contest is a play on yellow curry fried rice. Ever since we moved to Dallas whenever we order Thai if I don’t order a curry dish, I generally order yellow curry fried rice, and while I love it I always miss out on the chance to eat noodles. So I decided to marry my two loves.

I made my own yellow curry paste inspired from the recipe here and marinated the chicken in it. Then I cooked the chicken in a little oil and garlic, along with the vegetables. To the stir fried vegetables and chicken, I added the pre-cooked Udon noodles and stir fried everything with a few sauces and curry powder.

I am very new to the recipe contest thing, and while I would love to win this contest, this dish is already a winner in my books. I love the flavors this dish has, with the perfect amount of heat and a good amount of veggies and chicken.

Besides being flavorful, this dish comes together pretty quickly and can be made during the weeknight. The chicken can be marinated and kept. With the marination taken care of the whole dish cooks is a one pot meal (yay for that!).

Before I leave you with the recipe since it’s already August 15th in India, I want to wish all my fellow Indians a very happy Independence Day. If you follow me on instagram you would have seen how we pre-celebrated Independence Day the Dallas way. Everything there made me miss India more!

If you try this recipe, do let me know what you think. Share your feedback in a comment here or tag me in a photo of the recipe on Facebook, Twitter, Instagram or Pinterest.

Yellow Curry Stir Fry Noodles- JSL Food Bloggers Recipe Challenge

Recipe Type: Dinner

Cuisine: Asian

Author: Shumaila

Cook time: 15 mins

Total time: 15 mins

Serves: 3

Ingredients

For the yellow curry paste
1 whole garlic
2 inch piece ginger
1/4 onion
1 inch fresh turmeric or 1/2 tsp turmeric powder
2 tbsp fresh cilantro
1 tsp ground coriander
1 tsp salt, or to taste
1 lemongrass stalk (I buy mine at sprouts or whole foods)
1-2 tbsp sambal oelek
1 tbsp lemon juice
1 tbsp curry paste
few drops of fish oil (optional)
For stir fry
1.5 lbs chicken thighs chopped into bite sized pieces and marinated in the curry paste
2 tsp sesame oil
2 tbsp vegetable oil
4 cloves garlic, thinly sliced
2-3 green chillies, finely chopped
1 beaten egg with a pinch of salt and pepper
1 cup sugar snap peas
1 red bell pepper, chopped into strips
1 tsp honey
salt and pepper, to taste
1 tsp chilli sauce/sambal oelek
1 tsp vinegar
1 tsp soy sauce
few broccoli florets
1/4 cup corn
2 packets JSL Udon noodles
2 tsp curry powder
Scallions, for garnish

Instructions

For the yellow curry paste (can be made and kept for a week):

Preheat oven at 350 F.
Put the onion in a foil covered pan. Drizzle with some oil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Cut the pointy tops off the head of garlic so the cloves are partially exposed. Drizzle with oil, and wrap the head of garlic in foil. Bake for 15 minutes. Remove the ginger (it should be soft) and increase the temperature to 400 F. Roast the onions and garlic for another 30 minutes until golden brown and very fragrant.
Grind the roasted ingredients, sambal oelek, salt, turmeric, lemon grass, ground coriander, mild curry powder, fresh cilantro leaves. Make paste.
Marinate the chicken pieces in the aste at least for an hour, or overnight.
In a wok, or big enough skillet, heat 1 tsp oil. Add the beaten egg and swirl it around to form a thin layer omelete. Let cook. Remove and cut in strips.
Soak the pre cooked Udon noodles in some hot water, according to packet instructions and drain water out.
In the same pan/wok, add 2 tbsp oil and heat over high heat. Add the garlic let cook for a few seconds until light brown. Add the chicken pieces, and cook for 5-8 minutes browning them. Once brown, add the green chillies. Add the vegetables when you feel the chicken needs another 2-3 minutes left to cook. Add the broccoli, snap peas, corn (if using), bell pepper and cook on high for another 1-2 minutes. Add the curry powder and the sauces. Mix. Add the noodles and stir everything together. Check seasoning. Remove from heat and add in the honey and mix together.
Serve immediately garnished with scallions.

3.5.3208

Disclaimer: This recipe was created as an entry into a contest being held by JSL Foods. I received free product for the purpose of creating a recipe. As always, all opinions and words are my own.

Love noodles? Looking for more recipes? Have you tried these out?

Burmese Khao Suey

Chinese Chicken Salad

Chicken Pad See Ew