Bring two quarts salted water to a boil. Remove from heat, add the rice noodles, and let soak until they’re just tender, 5 to 10 minutes (or follow the instructions on the package). Drain the noodles well and set on a plate lined with paper towels.
将芹菜切成4英寸的碎片,然后将纵向切成细条。用蔬菜剥皮器将胡萝卜刮成细条。将刀与切菜板平行,将鸡胸肉切成两半(制成薄肉排),然后将横向切成长条带切成长条。
用1/2茶匙调味鸡肉。盐和一些胡椒粉。
Combine the curry powder, sugar, and 1/2 tsp. salt in a small bowl and set aside. Heat 2 Tbs. of the oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken to the skillet and stir-fry until the chicken has lost all of its raw color, about 2 minutes. Transfer the chicken to a bowl or plate. Heat the remaining 3 Tbs. oil in the skillet and add the scallions whites and ginger; stir-fry for 30 seconds. Add the celery, carrot, scallion greens, and curry mix, and stir-fry for 30 seconds to soften slightly. Add the drained noodles and the chicken and toss until the noodles have turned an even pale yellow and are hot throughout, about 2 minutes (scrape the bottom of the pan if necessary). Toss with the soy sauce, taste for seasoning, and serve immediately.
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