Homemade (Almost) Better-than-Takeout Curry Noodles

This may not be my most photogenic dish, but it’s one I made to satisfy my Thai take-out craving (and my wallet), and I found myself looking forward to my leftovers. These Curry Chicken Noodles are so easy to tailor based on any curry or veggies that you use. The same goes for noodles; you can use boring spaghetti for the same effect or wide rice noodles or thick udon or ramen-like Chinese noodles.

Ingredients (serves 4).

1 lb chicken, diced and cubed
2 t minced garlic
2 t coconut oil
1/2 c matchstick carrots
1/2 c red pepper, diced
1 c cauliflower florets
3 T yellow curry (or more/less to taste)
1/4 t salt (or to taste)
1 can (14.5 oz) diced tomatoes, no salt added
1 can (13.5 oz) lite coconut milk
3 c spinach, chopped
Dash of fish sauce (optional)
2 c noodles (Chinese noodles, rice noodles, udon, spaghetti, etc.)

Directions.

Spray a wok or large skillet with coconut oil cooking spray and heat over medium heat. Once pan is just hot, add chicken. Cook chicken until just beginning to brown and cooked through, about 5-7 min. Remove chicken from pan. Set aside.
Carefully clean hot pan. Add coconut oil and minced garlic over medium heat. Once hot, add carrots, peppers, cauliflower and sauté until tender.
Add tomatoes, coconut milk, curry and salt. Bring curry to a simmer and fold in spinach. If desired, add a couple dashes of fish sauce for a tang. Simmer curry for 10-15 min.
While curry simmers, cook noodles according to package directions. Drain noodles and add directly to curry with the cooked chicken. Simmer for 3-5 min.
- The noodles may soak up the curry sauce. To avoid this, plate 1/2 c noodles and top with chicken, veggies and curry sauce. Store leftover curry and noodles separately.
Garnish with chopped peanuts and/or fresh cilantro (optional — not shown).
Dish up and enjoy!