Hearty egg noodles, with chicken, napa, carrots, onions, and sprouts tossed in red curry and layered with peanut-dressed greens and peanuts.

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

Cook the Noodles

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Add the sliced onion, carrots, and napa cabbage, and cook for an additional 5 minutes until the vegetables are tender.

Sauté the Chicken and Vegetables

Stir in the red curry paste and soy sauce, mixing well to coat the chicken and vegetables. Add the cooked egg noodles and bean sprouts, tossing everything together until evenly combined and heated through.

Add Curry Paste and Noodles

In a small bowl, mix the peanut butter with lime juice and a splash of water until smooth. Adjust the consistency as needed with more water.

Prepare Peanut Dressing

Plate the noodle mixture and drizzle with the peanut dressing. Top with crushed roasted peanuts and chopped cilantro for garnish.

Serve

Egg noodles

Chicken breast, diced

sha la chicken noodles

Recipe information

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