Recipe: Chicken Curry Noodles and Curry Oil (Ming Tsai)

CHICKEN CURRY NOODLES

2 tablespoons canola oil
2 tablespoons sliced garlic
1 tablespoon minced ginger
1 jalapeno, finely diced
1 tablespoon madras curry powder
8 ounces chicken, preferably dark meat, julienned
2 packages bean thread noodles, blanched, refreshed
1 yellow onion, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 cup chicken stock
2 eggs, cooked (scrambled)
Salt and Freshly ground black pepper (to taste)
FOR SERVING (GARNISHES):
1/2 cup basil chiffonade
Curry Oil (recipe follows)

In a hot wok or large saute pan add oil and stir fry garlic, ginger, jalapeno, and curry powder until garlic and jalapeno are soft.

Add chicken and stir fry for 3 minutes.

Add the noodles, onion, bell peppers and chicken stock; toss to coat the noodles and heat fully, about 3 minutes. Add the egg. Taste for seasoning.

Garnish with a small amount of the Curry Oil and the basil.

CURRY OIL
(Curry Oil recipe may be halved or quartered)

"Use this oil for sauteing scallops or in a vinaigrette, or make a large quantity and fry potato sticks with it. Store the oil for up to a month, refrigerated, in an airtight container." From Blue Ginger: East meets West cooking with Ming Tsai by Ming Tsai, Arthur Boehm

1/2 cup curry powder
Pinch of salt
1/8 to 1/4 cup water
2 cups Canola oil

In a small bowl, combine the curry powder and salt with 1/8 to 1/4 cup water to make a loose paste. Whisk in the oil slowly, stirring. Allow the oil to settle. Use the clear oil only.

Source: Cooking Live with guest chef Ming Tsai (Show # CL-8941)
TV Food Network