Curried Rice Noodles (Chicken and vegetable curry noodles)

Curried Rice NoodlesThis dish is a fine example of a ‘spur of the moment’ dish – A lazy sunday morning where breakfast happens late and then more laziness till about 1 PM. What do people want to eat for lunch? No response. Two heads poring over the iPad doing God knows what. Then when hunger pangs do come, mom has to rustle up something quick since people are really going to ‘die of hunger’ ! sigh! Normally I would just make a pasta – maybe add some shrimp like the shrimp linguini I posted a while ago. Or a pasta with vegetables. But now I am on a gluten free diet. Also dairy free. Also tomato free. Yup. So the pasta option goes out the window since I am certainly not in the mood to cook two different dishes. Hence rice noodles to the rescue!

Chicken and Vegetable Curry Rice noodlesI quickly got the chicken out from the freezer and defrosted a couple thigh pieces. I was not in the mood for adding soy and chill sauces as I usually do. Or make the sweet and spicy noodles like I made a few weeks ago. Maybe because I was in the mood for eating chicken curry at night. Yes did I tell you my husband makes a mean chicken curry? So anyways, that’s the direction I was going. I quickly marinated the chicken pieces in some curry spices and then made this delicious curry noodles also adding some vegetables into the mix to get a complete meal together in about 40 minutes!

Btw, rice noodles come in a variety of different types and brands. I love ‘Mai Fun’ noodles which are really thin rice noodles like vermicelli and I get them from Whole Foods.

Linking this post to Throwback Thursday this week.

Also linking to Fiesta Friday where the co-hosts this week are Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons

Curried Rice Noodles (Chicken and vegetable curry noodles)

  • Servings: makes about 2-3 servings
  • Time: about 40 minutes
  • Difficulty: Easy
  • Print


  • Rice Noodles  4 oz ( half of an 8 oz pk -I break the noodles up for easy handling)
  • 1/2 lb of chicken (preferably boneless thigh pieces)

For marinade:

  • 1/2 tsp salt
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garam masala
  • 1 tbsp olive oil
  • 3/4 cup water
  • 2 tbsp olive oil
  • 2 cloves garlic, chopped fine
  • 1/2 onion, long thin slices
  • 1/2 cup chopped cauliflower
  • 1 cup shredded cabbage
  • 1/2 cup carrots thinly sliced
  • 1/2 cup diced green bell peppers
  • salt and pepper as needed


Boil the rice noodles for 5 mins in boiling water (Do follow instructions per package too as cooking times may vary)Drain. Rinse with cold water and drain again using a colander with a  fine sieve. Keep aside.

Cut the chicken into small bite size pieces removing any excess fat. In a medium size bowl, add all marinade spices and the chicken pieces. Mix to coat the chicken pieces well with the spices. Keep aside for about 15 minutes.

Heat a wok or a flat bottomed wok style pan and add the 1 tbsp oil. Now add the marinated chicken pieces and stir fry on medium to high heat to half-cook the chicken – about 5 minutes. Now add the 3/4 cup of water and cover and cook for about 10 minutes on low heat.   You should have cooked chicken with some curry sauce. Turn heat off and transfer the chicken with the curry sauce onto a separate bowl.

Now place the wok/pan back on heat and add the additional oil.  Add the garlic and onion and stir for about 2 minutes. Then add all the vegetables and sprinkle with salt and pepper. Cover and cook on medium heat for about 3-4 minutes or until the vegetables are cooked(take care not to overcook).

Next add the rice noodles to the pan followed by the chicken and the curry sauce and toss everything well together to mix. Add additional salt and pepper/chilli flakes per taste. Serve hot!

Rice noodles with curried chicken



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