Servings:two.
如果您想加倍此食谱，请在两批中搅拌以避免拥挤锅。
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.
Cut the celery into 4-inch pieces and then slice lengthwise into thin strips. Use a vegetable peeler to shave the carrot into thin strips. Holding your knife parallel to the cutting board, slice the chicken breasts in half (to create thin cutlets) and then cut crosswise into long, thin strips.
Season the chicken with 1/2 tsp. salt and a few grinds of pepper.
结合咖喱粉，糖和1/2茶匙。在一个小碗中加盐，放在一边。加热2汤匙。用大煎锅中的油或中火炒过，直到闪闪发光。将鸡肉加入煎锅中，然后炒，直到鸡肉失去了所有原始颜色，大约2分钟。将鸡肉转移到碗或盘子上。加热剩余的3汤匙。在煎锅中涂油，并加入葱白和生姜；炒30秒。加入芹菜，胡萝卜，葱蔬菜和咖喱混合物，并炒30秒以稍微软化。 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.
Made this for lunch today! Loved the refreshing flavors of ginger and curry (I used mild coz no one in my family likes spicy, except for me)! Doubled the recipe and added some snow peas. It's so simple to make but it tastes good! Will definitely keep this. Thanks for sharing!
Very good. I doubled the recipe using a large skillet (14 in) and it worked just fine. A keeper.
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