Curry Noodle Soup with Popcorn Chicken
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
Chinese
Curry Noodle Soup with Popcorn Chicken
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Surprise your taste buds with the textural and flavorful delights of my curry noodle soup. It’s full of fragrance and topped with perfectly crispy bites of popcorn chicken and leafy green bok choy for balance!
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Ingredients
Chicken
- 2 pieces chicken thighs or 1 breast (about 9 oz / 250 g), cut to 3/4” (2 cm) pieces
- 2 teaspoons Shaoxing wine (or dry sherry)
- 3/4 teaspoon salt
- 2 to 3 tablespoons cornstarch
- 1/4 cup peanut oil
- 1/2 teaspoon white pepper
Soup
- 2 ” (5 cm) ginger , grated
- 3 cloves garlic , grated
- 2 tablespoons curry powder (I used S&B Japanese curry)
- 4 cups chicken broth
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon sugar
Toppings
- 8 oz (225 g) thin Chinese wheat noodles
- 2 heads baby bok choy (or other leafy greens, cut to bite-sized pieces)
- green onion , chopped (Optional)
Instructions
Make popcorn chicken
- Combine the chicken, Shaoxing wine, and salt in a medium-sized bowl. Stir to mix well. Let it marinate while you prepare the rest of the ingredients.
- When you’re ready to cook, add the cornstarch into the bowl with the chicken. Stir to coat it completely.
- Bring a large pot of water to a boil (for the baby bok choy and noodles).
- Heat the oil in a large nonstick skillet (or a medium-sized dutch oven) over medium-high heat until hot. Spread the chicken in the skillet without over overlapping. Cook until the bottom side turns golden brown, 2 to 3 minutes. Flip to cook the other side until golden brown, another 2 minutes. Once done, turn off the heat and transfer the chicken to a large plate.
- Sprinkle the white pepper over the chicken. Toss with a pair of tongs to mix evenly. Set aside.
Prepare soup
- In the same skillet (or pot) you cooked the chicken in, there should be 1 to 2 tablespoons of oil left. If not, add 1 tablespoon of oil. Turn to medium heat.
- Add the ginger and garlic. Stir until releasing fragrance, about 30 seconds.
- Add the curry powder. Stir and cook for another minute.
- Slowly add the chicken stock, stirring the curry to incorporate it into the liquid. Add the Shaoxing wine, rice vinegar, soy sauce, salt, and sugar. Bring it to a boil. Taste the soup. Adjust the seasoning by adding more salt, if needed. Turn the heat to low to let the broth simmer while you cook the noodles and baby bok choy.
Cook the noodles & baby bok choy
- The pot for the noodles should be boiling while you’re preparing the soup. Add the baby bok choy. Let it cook until soft, 1 to 1 1/2 minutes. Transfer the bok choy to a colander and run tap water over it to stop the cooking. Drain and set aside.
- In the same pot, add the noodles. Cook according to the package instructions. Once cooked, drain the noodles and transfer them to 2 serving bowls.
- Add the bok choy onto each bowl of noodles. Pour the curry soup evenly over the two noodle bowls and top with the chicken. Garnish with green onion. Serve hot as a main dish.
Nutrition Information
Show Details
Serving
1serving
Calories
531kcal
(27%)
Carbohydrates
47.2g
(16%)
Protein
38.3g
(77%)
Fat
20.2g
(31%)
Saturated Fat
3g
(15%)
Cholesterol
115mg
(38%)
Sodium
1551mg
(65%)
Potassium
38.3mg
(1%)
Fiber
4.5g
(18%)
Sugar
2.2g
(4%)
Calcium
102mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 531kcal | 27% |
| Carbohydrates | 47.2g | 16% |
| Protein | 38.3g | 77% |
| Fat | 20.2g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 115mg | 38% |
| Sodium | 1551mg | 65% |
| Potassium | 38.3mg | 1% |
| Fiber | 4.5g | 18% |
| Sugar | 2.2g | 4% |
| Calcium | 102mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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