1. Bring a big kettle of salted water to a boil over high heat; add in the noodles and cook until barely tender, about 5 minutes; drain well and return to the pot. 2. Meanwhile, heat 1 ½ tablespoon oil in a big skillet over high heat. 3. Add in the chicken and cook, stirring often, until cooked through, about 4 minutes; transfer chicken to a plate. 4. Mix the broth, soy sauce, and sherry in a small bowl; add in the cornstarch and whisk until dissolved; set aside. 5. Heat the remaining 1 ½ tablespoon oil in the skillet over high heat; add in the red pepper, carrot, and celery; stir-fry until softened, about 2 minutes. 6. Add in the scallions, ginger, and garlic; stir until they give off their fragrances, about 1 minute. 7. Add in the curry and sugar; stir for 15 seconds. 8. Stir the broth mixture; add it to the skillet, mix well, and bring to a boil. 9. Add the chicken back in and cook just until it heats through, about 1 minute. 10. Stir into the pasta and mix well; serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
