Thai-Style Chicken Curry Noodles
with Carrots, Poblano & Peanuts
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- 4 oz Mushrooms
- 10 oz Baby Bok Choy
- 1/2 lb Lo Mein Noodles
- 1 Poblano Pepper
- 6 oz Carrots
- 1 clove Garlic
- 1 Tbsp Yellow Curry Paste
- 2 Tbsps Soy Glaze
- 1 Tbsp Rice Vinegar
- 1 Tbsp Smooth Peanut Butter Spread
- 3 Tbsps Roasted Peanuts
From your pantry:
Instructions
-
Prepare the ingredients & make the sauce
Fill a medium pot ¾ of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the peanut butter, ground soy glaze, vinegar, 2 tablespoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Pat the chicken dry with paper towels; place in a separate bowl. Add the garlic paste and a drizzle of olive oil; season with salt and pepper. Stir to combine.
-
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl. Wipe out the pan.
-
Cook the chicken
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
-
Cook the noodles
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
-
Finish the noodles & serve your dish
To the pot of cooked noodles, add the cooked vegetables, cooked chicken, and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the peanuts. Enjoy!
Protein Variations
Vegetarian
-
CUSTOMIZED STEP 1 if you chose Vegetarian
Prepare the ingredients and make the sauce as directed, but skip the chicken prep. Cut and discard the root ends of the bok choy; roughly chop. Cut the mushrooms into bite-sized pieces.
-
CUSTOMIZED STEP 3 if you chose Vegetarian
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced pepper and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy and garlic paste. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
-
CUSTOMIZED STEP 5 if you chose Vegetarian
To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the peanuts. Enjoy!
📷 View Original Recipe Card
