Chicken Curry Noodles

These chicken curry noodles are a quick and easy weeknight dinner the whole family will love! They’re veggie & protein packed and ready in just about 30 minutes.

Back with another noodle recipe! These chicken curry noodles are packed with flavor, so easy to make and made with pantry staple ingredients you probably already have on hand. They’re perfectly spiced, with fresh veggies, perfectly cooked rice noodles and topped with lots of fresh herbs.

For ease and convenience, I opted to use ground chicken in this recipe because it will make the cooking process much faster and eliminate some unnecessary steps. If you prefer, you can definitely cook up some chicken thighs or breasts and then add them in and simmer with the sauce.

They’re a take on my vegan red curry noodles but with the obvious addition of ground chicken for added protein, plus some veggies and a few tweaks to the sauce! If you love this recipe, try my peanut chicken noodles next!

Quick tips before we start!

• Not all curry pastes are created equal. Some are VERY spicy. I used 4 tablespoons because mine was more mild. Start with 3 and adjust as needed!
• Rice noodles can get a bit gooey when mixed with a sauce really easily. To prevent this, be sure to rinse the noodles with cold water after cooking and cook just until al dente. This will remove any excess starch and stop the cooking process. If you aren’t gluten free, you can also use egg noodles or regular ramen noodles.
• Unfortunately, I don’t recommend any swaps for the coconut milk. I opted for light, but full fat also works if that’s what you have! Be sure to shake up the can really well before adding to the recipe.

How to make curry chicken noodles

Bring a large pot of salted water to a boil and cook noodles according to package instructions. Rinse with cold water after cooking to remove some of the starch.

Meanwhile, heat the oil in a skillet over medium/high heat. Add in the ground chicken and cook for about 5-7 minutes to brown. Mix in the diced shallot and saute an additional 2-3 minutes.

Add in the thinly sliced bell pepper, ginger and garlic and saute an additional 2-3 minutes. Mix in the tomato paste and let toast for about 1 minute.

Finally, add in the can of coconut milk, curry paste and tamari/soy sauce. Reduce heat to low, let simmer for a few minutes, then add in the cooked noodles. Stir in the spinach to let it wilt, then mix in the lime juice.

Taste and adjust as desired. Garnish with the peanut and cilantro and enjoy! Try my coconut curry ramen next!

Variations & additions

Make it saucy! This isn’t a saucy kind of noodle dish- there won’t be any broth left behind, it will all get absorbed by the chicken and noodles. If you DO want it more saucy, you can add in about a cup of chicken broth when you add in the coconut milk- or more if you want it extra saucy! You may need to add some more curry paste since the broth will of course dilute the flavor a bit.

Add peanut butter. A little bit of peanut butter can do so much in a simple dish like this and it pairs well with the flavors of the curry. I’d start with 2 tablespoons and adjust as needed.

Add in more veggies: For this, I love sauteed broccoli, julienned carrots, more bell peppers, cabbage, mushrooms or edamame.

How to store

Once prepared, these chicken curry noodles will keep in the fridge for up to 3 days. Let them cool completely before transferring to an air tight container. Just reheat in the microwave or on the stove with a splash of water, chicken broth or oil until warm.

I have not tried freezing these noodles after cooking. I do think it would be ok, but the noodles themselves will likely fall apart a bit when they defrost. Just the nature of rice noodles!

More noodle recipes you’ll love!

• Teriyaki Noodles
• Garlic Sesame Noodles
• Peanut Butter Noodles
• Miso Noodles

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