Chicken Curry Noodles with Vegetables (Indian)

Ingredients

• wheat noodles (Chinese-style or wide noodles)200 g
• chicken fillets (cut into strips)300 g
• coconut milk400 ml
• onion1 large, sliced
• garlic cloves (crushed)3
• fresh ginger (grated)1 teaspoon
• curry powder (or masala)2 tablespoons
• turmeric1 teaspoon
• red bell pepper (sliced into strips)1
• carrots (grated)2
• zucchini (cut into half-moons)1
• olive oil2 tablespoons
• fresh cilantro (chopped, for serving)2 tablespoons
• salt and pepperto taste

Instructions

1. 1

   Cook the noodles according to package instructions, drain, and set aside.

2. 2

   In a large pan or wok, heat olive oil over high heat and sauté onion, garlic, and ginger for 2 minutes.

3. 3

   Add the chicken strips, sprinkle with curry powder, turmeric, salt, and pepper, and cook until golden and fully cooked (about 5 minutes).

4. 4

   Stir in the red bell pepper, carrots, and zucchini, then pour in the coconut milk. Simmer for 8 to 10 minutes until the vegetables are tender.

5. 5

   Add the cooked noodles to the pan, toss well to coat with the sauce, and heat for 1 to 2 minutes. Serve topped with fresh cilantro.