Randy Mayor; Cindy Barr
6 servings (serving size: 1 cup)

Long popular in take-out menus, this curried noodle dish is a sure hit and ready in a snap--provided you have the ingredients prepped before you start. The leftovers are good cold, as well. You'll find skinny rice noodles in the supermarket's ethnic food section.

How to Make It

Step 1

Cook rice noodles according to package directions, omitting salt and fat. Drain.

Step 2

Combine broth, soy sauce, sugar, and salt; stir until sugar dissolves.

Step 3

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 1 teaspoon oil. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove from pan. Wipe pan clean with a paper towel. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add bell pepper strips, ginger, crushed red pepper, and garlic; stir-fry 15 seconds. Add chicken, and stir-fry 2 minutes. Add curry and shrimp; stir-fry 2 minutes. Stir in noodles, broth mixture, and egg; cook 1 minute or until thoroughly heated. Sprinkle with green onions.

Ratings & Reviews

EllenDeller's Review

November 23, 2013
Used 2 TB soy and 1 TB fish sauce, otherwise followed the recipe. This is very tasty, but the serving size as given is silly unless you're feeding children or people with tiny appetites. We had this as a one-dish meal and my husband and I ate all of it.

veryslowcook's Review

April 22, 2013
Really enjoyed this dish, but made a few modifications... added a little mushroom (a good move), added extra red pepper because we like spicy food, and used surimi instead of the chicken & shrimp (but I bet shrimp would be pretty awesome in this dish). It was pretty easy to make, esp with the surimi.

noelle71's Review

April 20, 2013

JenniferM's Review

January 22, 2013
I made this last night and it was excellent....definitely will add it to the rotation. I did not use shrimp, instead used 2 chicken breasts. Otherwise made according to directions. Picky kids ate it up, husband polished off any potential leftovers.

ShannaB's Review

September 03, 2012

mandofan's Review

January 18, 2012
This is really good; really makes a more satisfying 3 servings. Quick. Substituted whole-wheat spaghetti.

SuzetteR's Review

August 16, 2011
This turned out well. However, not something I will have to make again.

MarkSz's Review

June 17, 2011
Another good one. My wife and daughter who do not care for spicy food had seconds. I used ground red pepper instead of flakes and I also added some broccoli and cremini mushrooms that I had in the frig. Great addition. My daughter wont eat chicken so I doubled the shrimp and used vegetable stock. I roughly chopped up the noodles before mixing them in because they tend to become a big mat that you cannot mix in easily with the veggies otherwise. Will make this again.

user's Review

June 14, 2011
This dish was good, but it certainly did now WOW me. All the flavor came from the bell peppers and green onions, so I think more veggies would help, or some extra seasonings or spice. I should mention that I did not add shrimp, maybe that was the problem????

SueBee888's Review

May 26, 2011
This is such a yummy recipe! I love the flavors in this dish, but this version has much less oil and fat than the one served in restaurants. I have made it many times exactly as described and it always comes out fantastic! A real keeper!