Thai Curry Noodles

Made Spicey Chicken Thai Noodles for supper last night,boy was it HOT. I bought some Thai Green Curry Paste and it almost blew my socks right off. I mixed it with coconut milk but it was good & HOT!!!!! I  prepped the veggies early in the day so all I would have to do is grab my Japanese wok, stir fry &  serve ! You can use what ever curry seasoning you like, this is what I came across at the Asia store in my town .

1 large Chicken Breast
Dash of sea salt and pepper
Grill ahead of time
Remove from grill cut into small pieces, cover and set aside in your refrigerator.

2 bags of Udon noodles
1 bag of Yakisoba
2 Tablespoons Sesame oil

Place the 3 bags of noodles in cool water , slowly loosen noodles with your hands. Drain in colander,  place noodles back in a bowl with about 2 Tablespoon Sesame oil. Toss with your fingers and cover noodles . Now believe me there is no way your going to get these noodles looking like long spagetti noodles but do your best. When I do this they break in a thousand pieces but it is ok . When you mix the veggies with your noodles they will break but toss lightly . The out come will still be the same .....YUMMY !!

1 Red Pepper ~ deseed and cut pepper into strips( dry the seeds to use in your garden)
1 Zuchinni ~ cut tips off Zuchinni slice in half and julienne into strips
1 Carrot ~  peel and cut into bitesize wedges
1 small Broccoli head ~ stem removed  ~ cut into florettes place on plate and microwave.  Watch carefully to keep the green in these tiny trees. When lightly cooked cool down with cold water.
After all the veggies have been prepared place them all in a bowl ,cover and set aside.

1 Celery stalk ~ cut ends off of the stalk ~ peel strings off stalk ~ cut in half ~ the slice in thin strips like the zuchinni and mince.
 To get the strings off the celery stalk I usually take my fingers at the top of the stalk and peel the tiny stings off. This is the easiest way and fastest way for me.
1/2 Onion peeled and minced ~  place celery and onion in a tiny bowl and cover.

Spices
Ginger ~ peel ~ slice and cut into long thin strips
4 Large Garlic cloves minced
Place these spices in 1/4 cup soy sauce cover and set aside

Sauce ~
1 tablespoon curry paste
3/4 cup coconut milk
1/4 cup chicken stock
1~1/2 tablespoon cornstarch
one good grind of pepper ~ Mix all and set aside

Cut off the tops of your Organic green veggie and wash pat dry and set aside You will add this delicate greenery that last minute before plating your food. Cover and set aside

To Cook: Heat your stove eye to medium high ,grab your wok ,season your pan with olive oil. When cooking this I usually start off with one flat wok shovel, but after I add the noodles I will be using 2 wok shovels . It will be easier to incorporate the mixture together.

Add items below in order
    Spray of olive oil to season your pan
1.Celery /onion mixture ,
2.Spices ~Ginger/garlic/soy sauce mixture keep stiring,
3.Veggies keep tossing,
4.Chopped cooked chicken,keep working those arms and toss ,
5.Udon /Yakisoba noodles,toss toss toss,
6.Sauce
Add last your organic delicate green leafy veggie to noodles.

                                                            

Using a spoon to peel my Ginger

I usually add Japanese red pickled ginger ,and seaweed sprinkle on top as a garnish ~ Enjoy

If you need more liquid you can add more coconut milk or stock. I usually eye ball my liquid.