Curry Coconut Shanghai Noodles
Curry Coconut Shanghai Noodles
Ingredients
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or frozen
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 5 ounces baby spinach
- 2 tablespoons vegetable oil
For the Curry Coconut Sauce
- 1 can full-fat coconut milk, 13.5 ounces
- 2 tablespoons red curry paste, or more to taste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
- 1/2 cup chicken broth
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges, for serving
Instructions
- 1
If using fresh Shanghai noodles, boil them according to package directions until al dente. Drain and rinse with cold water to prevent sticking. If using frozen, thaw according to package directions. Set aside.
⏱️ 5 min
- 2
In a medium bowl, whisk together the coconut milk, red curry paste, soy sauce, fish sauce, brown sugar, lime juice, and chicken broth. Set the sauce aside.
⏱️ 3 min
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the sliced yellow onion, red bell pepper, and carrots to the same skillet. Sauté for 3-5 minutes until the vegetables start to soften.
⏱️ 5 min
- 5
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 6
Pour the prepared curry coconut sauce into the skillet with the vegetables. Bring to a gentle simmer, stirring occasionally. Cook for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min
- 7
Return the cooked chicken to the skillet. Add the cooked Shanghai noodles and baby spinach. Toss everything together until the spinach wilts and the noodles are thoroughly coated in the sauce and heated through, about 2-3 minutes.
⏱️ 3 min
- 8
Taste and adjust seasoning if necessary, adding more soy sauce, fish sauce, or curry paste to your preference.
⏱️ 1 min
- 9
Serve immediately, garnished with fresh cilantro and a lime wedge.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Curry Coconut Shanghai Noodles
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or frozen
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 5 ounces baby spinach
- 2 tablespoons vegetable oil
For the Curry Coconut Sauce
- 1 can full-fat coconut milk, 13.5 ounces
- 2 tablespoons red curry paste, or more to taste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
- 1/2 cup chicken broth
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges, for serving
Instructions
- 1
If using fresh Shanghai noodles, boil them according to package directions until al dente. Drain and rinse with cold water to prevent sticking. If using frozen, thaw according to package directions. Set aside.
⏱️ 5 min - 2
In a medium bowl, whisk together the coconut milk, red curry paste, soy sauce, fish sauce, brown sugar, lime juice, and chicken broth. Set the sauce aside.
⏱️ 3 min - 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the sliced yellow onion, red bell pepper, and carrots to the same skillet. Sauté for 3-5 minutes until the vegetables start to soften.
⏱️ 5 min - 5
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute more until fragrant.
⏱️ 1 min - 6
Pour the prepared curry coconut sauce into the skillet with the vegetables. Bring to a gentle simmer, stirring occasionally. Cook for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min - 7
Return the cooked chicken to the skillet. Add the cooked Shanghai noodles and baby spinach. Toss everything together until the spinach wilts and the noodles are thoroughly coated in the sauce and heated through, about 2-3 minutes.
⏱️ 3 min - 8
Taste and adjust seasoning if necessary, adding more soy sauce, fish sauce, or curry paste to your preference.
⏱️ 1 min - 9
Serve immediately, garnished with fresh cilantro and a lime wedge.
⏱️ 1 min