Hot Chicken Curry Vermicelli Food

HOT CHICKEN CURRY VERMICELLI

Hot Chicken Curry Vermicelli image

A great Singapore style noodle my brother sent me. Very easy and impresses my roommates without digging a hole in my budget. It's versatile as well. You can substitute chicken with tofu, shrimp (another favorite), beef, imitation crab, canned tuna, etc. Plus, it's much healthier than cream-based pasta. Enjoy!

Provided by MooseCall

Categories Curries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb angel hair pasta or 1/2 lb spaghettini pasta
1 tablespoon vegetable oil
1/4 lb chicken breast, cut into chunks (or you can substitute herbal flavour tofu)
2 garlic cloves, finely chopped
1 tablespoon chopped fresh gingerroot
3 green onions, finely chopped
1 tablespoon curry powder
1/2 teaspoon hot chili paste
2 leeks, trimmed and thinly sliced
1 carrot, grated
1 sweet red pepper, thinly sliced
1/4 lb bean sprouts
1/3 cup vegetable stock or 1/3 cup water
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon sesame oil
1 tablespoon rice wine (sherry OK)

Steps:

Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
Drain well.
(If you are using regular pasta, cook in pot of boiling water until tender).
In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
Heat vegetable oil in large non-stick wok on medium-high heat.
Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
Remove and reserve.
Add garlic, ginger and green onions to wok.
Cook for 30 seconds.
Add curry powder and chili paste and cook for 10 to 20 seconds longer.
Add leeks, carrot and red pepper.
Cook until barely wilted.
Add bean sprouts and reserved sauce and bring to a boil.
Add chicken/tofu and noodles and cook together until hot and well combined.
Serve hot.

CREAM CHEESE CHICKEN VERMICELLI

Cream Cheese Chicken Vermicelli image

Time to indulge a little. Pasta with a creamy, cheesy, lush sauce warms up a cold winter evening. Add tender chicken breast for a completely satisfying-and very inviting-casual dinner for four. Note: The sauce may seem "soupy" at first, but it will thicken quickly as the cream cheese melts and the pasta is added to it.

Provided by Pamela Steed Hill

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces vermicelli or 6 ounces angel hair pasta
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil
1/2 cup flour, for dredging (about 1/2 cup)
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 medium shallot, finely chopped
1/2 cup dry white wine
3/4 cup chicken broth
3/4 cup skim milk
1/3 cup finely grated parmesan cheese
6 ounces cream cheese, cut into small pieces
2 tablespoons chopped flat leaf parsley, plus more for garnish

Steps:

Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
Heat a large, deep skillet over medium heat and add the olive oil.
Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.

Nutrition Facts : Calories 640.4, Fat 27.9, SaturatedFat 11.5, Cholesterol 127.7, Sodium 859.5, Carbohydrate 50.4, Fiber 1.9, Sugar 3.1, Protein 39.9

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