Curry Stir-fried Noodles

Ingredients (2 servings)

Chinese steamed noodles 2 servings
Chicken breast (ground) 80 g
Onion (sliced) 100 g
Red bell pepper (sliced) 60 g
Broccoli (cut into bite-size pieces) 60 g
Carrot (cut into thin strips) 40 g
Green beans (trimmed, cut on the diagonal) 2 pods
Cilantro As needed
Vegetable oil 1 Tbsp
S&B Oriental Curry Powder 2 tsp
White wine 1 Tbsp
Oyster sauce 2 tsp
Chicken bouillon 1 tsp
Soy sauce 1 tsp
Lime juice 1 tsp  
Black pepper (ground) Pinch
Sesame oil 2 tsp
Lime (sliced) As needed
Cilantro As needed


  1. Slice the onion and red bell pepper. Divide the broccoli into small florets.
    Cut the carrot into strips and the green beans on the diagonal.
  2. Heat the oil in a pan. Add the vegetables and ground chicken and stir-fry until cooked.
    Add the noodles and white wine and stir-fry to separate.
    (Microwave the noodles is the way to separate.)
  3. When the water has reduced, stir in S&B Curry Powder.
    Mix in the oyster sauce, chicken bouillon, soy sauce, pepper and sesame oil to taste.
  4. Serve with the sliced lime and top with the cilantro.