Yellow Curry Noodle Bowl with Crispy Chicken and Pickled Vegetables

A vibrant and flavorful noodle bowl featuring crispy fried chicken, refreshing pickled vegetables, and a mild yellow curry sauce, all served over rice noodles and garnished with cilantro and lime.

Prep Time

20 minutes

Total Time

45 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.04/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack

Cuisine:

Indian•Asian

Main Ingredient:

Chicken•Rice

Mood:

Healthy

Ingredients

Servings

1.5lbsBoneless, skinless chicken thighs(Cut into 1-inch pieces)

£4.50

8ozRice noodles(Thin or medium width)

£1.50

1cupAll-purpose flour

£0.20

0.5cupCornstarch

£0.30

1tspSalt

£0.01

0.5tspBlack pepper

£0.05

1tspGarlic powder

£0.10

1Egg(Lightly beaten)

£0.30

2cupsVegetable oil(For frying)

£1.00

2tbspYellow curry paste

£0.40

1canCoconut milk(13.5 oz, full fat)

£1.20

0.5cupChicken broth

£0.25

1tbspBrown sugar

£0.05

1tbspFish sauce(Optional, for added umami)

£0.15

1tbspLime juice(Freshly squeezed)

£0.10

1mediumCarrots(Peeled and julienned or thinly sliced)

£0.20

1mediumCucumber(Peeled, seeded, and julienned or thinly sliced)

£0.70

0.3cupRice vinegar

£0.20

2tbspSugar

£0.05

0.5tspSalt

£0.01

0.3cupCilantro(Chopped, for garnish)

£0.50

4Lime wedges(For serving)

£0.40

Total Cost

£12.17

£3.04 per serving

Instructions

1.
**Prepare the Pickled Vegetables:** In a small bowl, combine rice vinegar, sugar, and salt. Stir until sugar and salt are dissolved. Add julienned carrots and cucumbers. Toss to coat and let sit for at least 15 minutes, or longer in the refrigerator. The longer they sit, the more flavorful they become.
2.
**Cook the Noodles:** Cook rice noodles according to package directions. Drain and set aside.
3.
**Prepare the Crispy Chicken:** In a shallow dish, combine flour, cornstarch, salt, pepper, and garlic powder. In another shallow dish, lightly beat the egg. Dredge each piece of chicken in the flour mixture, then dip in the egg, and then dredge again in the flour mixture, ensuring it is fully coated. This double dredging will give a crispier crust.
4.
**Fry the Chicken:** Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through.
5.
**Drain the Chicken:** Remove the fried chicken from the oil and place on a wire rack lined with paper towels to drain excess oil.
6.
**Make the Yellow Curry Sauce:** In a medium saucepan, heat a tablespoon of vegetable oil over medium heat. Add the yellow curry paste and cook, stirring constantly, for 1 minute until fragrant. Pour in the coconut milk and chicken broth. Bring to a simmer, then reduce heat and stir in brown sugar, fish sauce (if using), and lime juice. Simmer for 5 minutes to allow the flavors to meld. Taste and adjust seasonings as needed.
7.
**Assemble the Bowls:** Divide the cooked rice noodles among four bowls. Top with crispy fried chicken, pickled carrots and cucumbers, and drizzle generously with the yellow curry sauce.
8.
**Garnish and Serve:** Garnish with fresh cilantro and serve with lime wedges.

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My Notes

Nutrition Information

Nutrition per serving (450g)

850 kcal / 3556 kJ

Carbs

65g

25% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For extra crispy chicken, make sure the oil is hot enough and don't overcrowd the pan.

Adjust the amount of curry paste to your preference for spiciness. Start with less and add more to taste.

The pickled vegetables can be made ahead of time and stored in the refrigerator for several days.

If you don't have fish sauce, you can substitute a dash of soy sauce for added umami.

Cooking Equipment

Large pot

Large skillet or deep fryer

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy chicken, make sure the oil is hot enough and don't overcrowd the pan.

Adjust the amount of curry paste to your preference for spiciness. Start with less and add more to taste.

The pickled vegetables can be made ahead of time and stored in the refrigerator for several days.

If you don't have fish sauce, you can substitute a dash of soy sauce for added umami.

Yellow Curry Noodle Bowl with Crispy Chicken and Pickled Vegetables

Ingredients

Instructions