Thai-Style Chicken Curry Noodles

with Carrots, Poblano & Peanuts

30 MIN

2 Servings

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Make it Vegetarian

From the Test Kitchen

The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, and yellow curry paste that we’re tossing together with tender lo mein and vibrant veggies.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

½ lb Lo Mein Noodles
6 oz Carrots
1 Poblano Pepper
4 oz Mushrooms
10 oz Baby Bok Choy
3 Tbsps Roasted Peanuts
1 Tbsp Yellow Curry Paste
2 Tbsps Soy Glaze
1 clove Garlic
1 Tbsp Rice Vinegar
1 Tbsp Smooth Peanut Butter Spread

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the root ends of the bok choy; roughly chop. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, vinegar, 2 tablespoons of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced pepper and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy and garlic paste. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

3 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

4 Finish the noodles & serve your dish

To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the peanuts. Enjoy!