Curry Noodle Soup with Popcorn Chicken
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Omnivore's Cookbook · by Maggie Zhu★ 4.8 (4)

Curry Noodle Soup with Popcorn Chicken

NUTRITION · PER SERVING35M COOK
CAL 50%·PRO 75%
CARBS 102G40% OF CAL
2G FIBER92G OTHER8G TOTAL SUGAR
FAT 47G42% OF CAL
10G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant curry noodle soup topped with crispy popcorn chicken and bok choy. Full of warmth and texture, this is comforting Chinese-inspired fare.

mainchinesesoupchickendairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 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
  • 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
  • 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))
PREP
20M
SODIUM
4745MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.