Hot Chicken Curry Vermicelli Recipes

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SINGAPORE NOODLES



Singapore Noodles image

Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.

Provided by Iron Chef Suzi-Q

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 8

Number Of Ingredients 13

1 pound dry vermicelli pasta
2 skinless, boneless chicken breast halves - cut into strips
2 butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
½ onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
½ (12 ounce) package frozen shrimp, thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons yellow curry powder
¼ cup water

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
  • Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
  • Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

Nutrition Facts : Calories 350.7 calories, Carbohydrate 46.2 g, Cholesterol 64.4 mg, Fat 8.2 g, Fiber 3.6 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 309.9 mg, Sugar 3.7 g

VIETNAMESE CHICKEN CURRY RECIPE (Cà RI Gà)



Vietnamese Chicken Curry Recipe (Cà Ri Gà) image

Easy Vietnamese comfort food with marinated chicken, carrots, potatoes, and a ton of flavor from curry powder and lemongrass. Perfect to make large batches of and served with fresh, toasty baguette or rice!

Provided by Hungry Huy

Categories     Main Course

Time 3h

Number Of Ingredients 17

2 lb chicken (any cut, chopped into large 2-3" pieces)
1 1/2 lb potatoes
1/2 lb carrots
1 medium-sized onion
4 garlic cloves (finely chopped)
2 stalks lemongrass (cut into 5" pieces then split lengthwise, smashed to expose more leaves)
3 bay leaves
1/2 cup coconut milk
oil for frying
2 tsp sugar
2-3 cups chicken broth
2-3 cups water
2 tsp salt
2 tsp onion powder
2 tbsp Vietnamese curry powder
1 lemon (sliced)
1/4 tsp sambal / vinegary chile paste

Steps:

  • Cut chicken into large 2-3" chunks if using large pieces.
  • Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
  • Cut onions, potatoes and carrots into 1.5-2" chunks.
  • Deep fry potatoes and carrots until lightly browned so they hold their shape.
  • After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you're using skinless.
  • Remove chicken, drain fat and clean off any burned residue in the pot.
  • Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
  • Return chicken to the pot with lemongrass, bay leaves, and sugar.
  • Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  • Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  • After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  • Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
  • Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
  • Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  • Serve with bread, accent with a squeeze of lemon and sambal for heat.

Nutrition Facts : Calories 498 kcal, Carbohydrate 48 g, Protein 27 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 1733 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

STIR FRY VERMICELLI NOODLES (+11 DELICIOUS VERMICELLI RECIPES)



Stir Fry Vermicelli Noodles (+11 Delicious Vermicelli Recipes) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 30m

Number Of Ingredients 8

7-8 ounces dried vermicelli noodles
2-3 shallots
1 julienned carrot
3 garlic cloves
1/2 cup bean sprouts
1/4 cup sliced cabbage
1/2 cup stir fry sauce
14 ounces cubed tofu

Steps:

  • Soak the noodles for 7-10 minutes in hot water.
  • Mix the tofu with cornstarch and salt.
  • Stir fry the vegetables first, then the noodles, and stir fry sauce

Nutrition Facts : Calories 250 kcal, ServingSize 1 serving

HOT CHICKEN CURRY VERMICELLI



Hot Chicken Curry Vermicelli image

A great Singapore style noodle my brother sent me. Very easy and impresses my roommates without digging a hole in my budget. It's versatile as well. You can substitute chicken with tofu, shrimp (another favorite), beef, imitation crab, canned tuna, etc. Plus, it's much healthier than cream-based pasta. Enjoy!

Provided by MooseCall

Categories     Curries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 lb angel hair pasta or 1/2 lb spaghettini pasta
1 tablespoon vegetable oil
1/4 lb chicken breast, cut into chunks (or you can substitute herbal flavour tofu)
2 garlic cloves, finely chopped
1 tablespoon chopped fresh gingerroot
3 green onions, finely chopped
1 tablespoon curry powder
1/2 teaspoon hot chili paste
2 leeks, trimmed and thinly sliced
1 carrot, grated
1 sweet red pepper, thinly sliced
1/4 lb bean sprouts
1/3 cup vegetable stock or 1/3 cup water
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon sesame oil
1 tablespoon rice wine (sherry OK)

Steps:

  • Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
  • Drain well.
  • (If you are using regular pasta, cook in pot of boiling water until tender).
  • In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
  • Heat vegetable oil in large non-stick wok on medium-high heat.
  • Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
  • Remove and reserve.
  • Add garlic, ginger and green onions to wok.
  • Cook for 30 seconds.
  • Add curry powder and chili paste and cook for 10 to 20 seconds longer.
  • Add leeks, carrot and red pepper.
  • Cook until barely wilted.
  • Add bean sprouts and reserved sauce and bring to a boil.
  • Add chicken/tofu and noodles and cook together until hot and well combined.
  • Serve hot.

CREAM CHEESE CHICKEN VERMICELLI



Cream Cheese Chicken Vermicelli image

Time to indulge a little. Pasta with a creamy, cheesy, lush sauce warms up a cold winter evening. Add tender chicken breast for a completely satisfying-and very inviting-casual dinner for four. Note: The sauce may seem "soupy" at first, but it will thicken quickly as the cream cheese melts and the pasta is added to it.

Provided by Pamela Steed Hill

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

6 ounces vermicelli or 6 ounces angel hair pasta
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil
1/2 cup flour, for dredging (about 1/2 cup)
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 medium shallot, finely chopped
1/2 cup dry white wine
3/4 cup chicken broth
3/4 cup skim milk
1/3 cup finely grated parmesan cheese
6 ounces cream cheese, cut into small pieces
2 tablespoons chopped flat leaf parsley, plus more for garnish

Steps:

  • Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
  • Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
  • Heat a large, deep skillet over medium heat and add the olive oil.
  • Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
  • Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
  • Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
  • Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
  • Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
  • Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
  • To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.

Nutrition Facts : Calories 640.4, Fat 27.9, SaturatedFat 11.5, Cholesterol 127.7, Sodium 859.5, Carbohydrate 50.4, Fiber 1.9, Sugar 3.1, Protein 39.9

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