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Egg Noodles with Carrots, Snow Peas and Chicken Recipe

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This recipe for Egg Noodles with Carrots, Snow Peas and Chicken, by , is from The Weeks - Barrowman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynda Welage


8 oz. fine egg noodles
2 tsp. honey
2 tbsp. lime juice
1 tsp. curry powder
2 tbsp. virgin olive oil
lb. boneless chicken, cut into strips about 1 inch long and inch wide
1 clove garlic, finely chopped
4 scallions, trimmed and thinly sliced, the white and green parts kept separately
cup unsalted chicken stock
1 large carrot, peeled, halved lengthwise and sliced diagonally into very thin crescents
lb. snow peas, stems and strings removed, each pod sliced diagonally into thirds

1. In a small dish, combine the honey, lime juice and curry powder; set aside.
2. Add the noodles to 3 qts boiling water with 1 tsp. salt.
3. Start testing the noodles after 5 minutes and cook them until they are al dente.
4. Drain the noodles, transfer them to a large bowl and toss them with 1 tbsp. oil.
5. Pour the remaining tbsp. of olive oil into a large heavy skillet over medium-high heat.
6. When the oil is hot, add the chicken and cook it stirring constantly, for about 30 seconds.
7. Stir in the garlic, ⅛ tsp. of salt, the white part of the scallions and the honey mixture.
8. Cook for 30 seconds more, stirring constantly.
9. Scrape the mixture into the bowl with the noodles and toss well.
10. Do not wash the skillet.
11. Return the skillet to the stove over medium-high heat, pour in the stock, then add the carrot and the remaining ⅛ tsp. salt.
12. Cook the mixture, scraping up any caramelized bits, for about 3 minutes.
13. Add the snow peas and cook for one minute more, stirring all the while.
14. Transfer the mixture to the bowl containing the noodles, add the scallion greens and mix thoroughly.

Variation: use lamb instead of chicken




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