Curry noodles

Curry noodles
Prepare ingredients.
Cut 350-400 grams of chicken breast into bite sized pieces (without bone and skin).
Prepare 30-40 grams of flour.
Turn the chicken meat in the flour to coat both sides.
Tap off excess flour.
Remove seeds from 1 green bell pepper.
Cut the green bell pepper into pieces.
Repeat step 6-7 for 1 red bell pepper.
Heat 1-1,5 liter of water in a cooking pot.
Put 250-300 grams of Asian egg noodles into boiling water.
Cook for 2-3 minutes or until al dente.
Remove it from heat and submerge in a bowl of cold water.
Heat 2-3 tablespoons of cooking oil in a wok.
Put the chicken meat into the hot oil.
Fry until the meat changes color.
Remove from the heat ...
And put aside.
Put chili peppers to a food processor (at will).
Add 2-3 garlic cloves.
Add chunks of 2 centimeters of ginger.
Add 1 tablespoon of coriander seed powder.
Add 1 teaspoon of cumin seed powder.
Add 1 teaspoon of turmeric powder.
Add 1/2 teaspoon of cinnamon powder.
Add 1/3-1/2 teaspoon of cardamom powder.
Add 2 cloves.
Add 1 teaspoon of salt.
Grind the spice mix finely.
Heat 1-2 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add 200-250 milliliters of coconut milk.
Bring to boil.
Add pieces of the bell pepper.
Stir fry briefly.
Add cooked egg noodles.
Add chunks of the fried chicken.
Mix in gently.
Add 2 tablespoons of fish sauce.
Add 2-3 tablespoons of soy sauce.
Stir briefly.
Add 1 teaspoon of sugar.
Stir briefly.
Transfer to a bowl.
Chop 2-3 scallions into pieces.
Garnish fried noodles with scallion chunks ...
... and coriander leaves (at will).


This is a Bubba Cookle-style curry noodles; an asian stir fried noodles with an indian touch.


200 grams asian egg noodles (200-250 grams)
350 grams chicken breast (350-400 grams)
1 green bell pepper
1 red bell pepper
30 grams flour (30-40 grams)
2 scallions (2-3)
  coriander leaves
  chili peppers (at will)
2 cloves garlic (2-3 cloves)
2 ginger (2 cm)
1 tablespoon coriander seed powder
1 teaspoon cumin seed powder
1 teaspoon turmeric powder
1⁄2 teaspoon cinnamon powder
1⁄3 teaspoon cardamom powder (1/3-1/2 teaspoon)
2 cloves (2-3)
1 teaspoon salt
1 teaspoon sugar
200 milliliters coconut milk (200-250 ml)
2 tablespoons fish sauce
3 tablespoons soy sauce
5 tablespoons cooking oil