Cher’s Spicy Curried Egg Noodles – Southeast Asian Inspired Stir Fry

110g chicken thighs, thinly sliced
200g fresh egg noodles
1 carrot, finely julienned
1 spring onion, sliced on the bias
3 Thai shallots, finely chopped
1 garlic clove, finely chopped
Handful Chinese cabbage, sliced
Handful bean sprouts
Vegetable oil

The Spices
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric

Chicken Marinade
Generous pinch salt
Generous pinch sugar
1 teaspoon cornflour
1 teaspoon water
1 teaspoon vegetable oil
The Sauce
1 tablespoon Shaoxing rice wine
1 teaspoon light soy sauce
½ teaspoon dark soy sauce

PREPARATION

1. In a bowl, combine sliced chicken with salt, sugar, cornflour and water. Massage thoroughly to coat. Add vegetable oil and mix again. Leave to rest for 10 minutes to velvet.

COOKING

1. Heat a wok until smoking hot. Add a little vegetable oil and spread chicken out in a single layer. Sear for 20–30 seconds before turning. Cook for a few minutes until lightly browned. Remove and set aside.
2. Using the residual oil in the wok, stir fry the carrots for 30 seconds.
3. Add shallots and garlic, cooking for 20–30 seconds until fragrant.
4. Add fresh egg noodles and loosen them with a wok toss.
5. Add Chinese cabbage and fold through as it begins to wilt.
6. Sprinkle in curry powder, cumin, coriander and turmeric. Toss well to coat the noodles evenly.
7. Add Shaoxing rice wine, light soy and dark soy. Toss again until evenly distributed.
8. Return chicken to the wok and mix thoroughly.
9. Add bean sprouts for the final 20–30 seconds to retain crunch.
10. Finish with sliced spring onions and serve immediately.

School of Wok Tips

• Velveting prevents chicken from drying out and sticking to the wok.
• Always cook protein first to avoid overcrowding the wok.
• Add garlic briefly — it burns quickly in high heat.
• Bean sprouts go in last to maintain texture.

FAQs

What does velveting do?
Velveting coats the protein in a light starch mixture, keeping it tender and preventing sticking during high heat cooking.

Can I use dried egg noodles?
Yes. Cook them just shy of done before adding to the wok.

Is this dish very spicy?
It’s warmly spiced rather than aggressively hot, but you can add fresh chillies for extra heat.