Colorful Noodle Pan with Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet potato noodles
- 1 large red pepper (s)
- 1 large bell pepper (s), yellow
- 1 zucchini
- 2 large carrot (s)
- 1 bunch spring onion (s)
- 2 chicken breast fillet (s)
- 1 cremefine, for cooking, or cream
- possibly milk
- salt and pepper
- Curry powder
- Chili sauce, sweet
- Chili powder
- Vegetable broth
- oil
Print Recipe
Pin Recipe Instructions
- Cut all the vegetables into bite-sized pieces. You can vary the vegetables according to your own taste.
- In a pan, fry the chicken breast cut into fine strips in olive or sunflower oil, dust with curry and season with salt and pepper. Keep the meat warm.
- In the same pan, fry the peppers, carrots, spring onions and finally the zucchini one after the other. Also season the vegetables with curry and season with salt and pepper.
- In a separate pan, fry the potato noodles (the very thin ones taste best) brown all over and add to the vegetables. Put the chicken strips back into the pan and pour in the cream and possibly some milk, depending on how much sauce you would like. Let everything simmer briefly then season again with curry, possibly chilli and / or sweet chilli sauce and a little vegetable broth.
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