Carrot-Ginger and Chicken Noodles
Carrot-Ginger and Chicken Noodles might be a good recipe to expand your main course repertoire. This recipe serves 4 and costs 69 cents per serving. Watching your figure? This dairy free recipe has 423 calories, 17g of protein, and 16g of fat per serving. 33 people have tried and liked this recipe. A mixture of white wine vinegar, curry powder, light brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns an outstanding spoonacular score of 96%. Similar recipes are Cashew Carrot Ginger Noodles, Stir-fried Tofu Bento Box with Sesame Soba Noodles and Ginger-Carrot Broccoli, and Carrot Miso-Ginger Cucumber Noodles with Sunflower Seeds, Chickpeas, Kale, Avocado and Red Quinoa.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
4 medium carrots, thinly sliced
1/2 teaspoon mild curry powder
1 2-inch piece fresh ginger, peeled and thinly sliced
1 clove garlic, thinly sliced
Kosher salt
2 teaspoons light brown sugar
8 ounces linguine
1 tablespoon low-sodium soy sauce
3 tablespoons olive oil, plus more for tossing
1 cup shredded rotisserie chicken
2 scallions, cut into 3-inch pieces and very thinly sliced
2 tablespoons white wine vinegar.jpg)
Equipment:
frying pan
blender
pot
Cooking instruction summary:
Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the garlic and ginger and cook, stirring, until slightly softened and fragrant, about 2 minutes. Add the carrots, 2 1/2 cups water, vinegar, soy sauce, brown sugar, curry powder and 1 teaspoon salt. Bring to a simmer, cover and cook until the carrots are tender, about 15 minutes. Let the mixture cool. Transfer the mixture to a blender and add the remaining 1 tablespoon oil. Keep the sauce at room temperature. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain, toss with some oil and cool to room temperature. Add the carrot-ginger sauce, chicken, scallions and some salt. Add some hot water to thin out the sauce if necessary. The noodles should be fairly loose and slippery, as the pasta will absorb much of the sauce once it is refrigerated. Refrigerate in an airtight container for up to 3 days.
Step by step:
1. Heat 2 tablespoons of the oil in a large skillet set over medium-high heat.
2. Add the garlic and ginger and cook, stirring, until slightly softened and fragrant, about 2 minutes.
3. Add the carrots, 2 1/2 cups water, vinegar, soy sauce, brown sugar, curry powder and 1 teaspoon salt. Bring to a simmer, cover and cook until the carrots are tender, about 15 minutes.
4. Let the mixture cool.
5. Transfer the mixture to a blender and add the remaining 1 tablespoon oil. Keep the sauce at room temperature.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions.
7. Drain, toss with some oil and cool to room temperature.
8. Add the carrot-ginger sauce, chicken, scallions and some salt.
9. Add some hot water to thin out the sauce if necessary. The noodles should be fairly loose and slippery, as the pasta will absorb much of the sauce once it is refrigerated. Refrigerate in an airtight container for up to 3 days.
Nutrition Information:
covered percent of daily need
