Curry Chicken Noodle Stir-Fry

This vibrant and flavorful stir-fry combines tender chicken breast, egg noodles, and colorful frozen veggies, all tossed in a zesty curry sauce with a hint of red wine vinegar. A quick and satisfying meal for any night!

Steps

1. Cook the egg noodles according to package instructions; drain and set aside. 2. In a pan, heat the vegetable oil over medium-high heat. 3. Add the diced chicken breast, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. 4. Add the sliced red onion and frozen veggies to the pan, cooking for an additional 3-4 minutes until the veggies are heated through. 5. Stir in the curry paste and red wine vinegar, mixing well to coat the chicken and veggies evenly. 6. Add the cooked egg noodles to the pan, tossing everything together until well combined and heated through. 7. Adjust seasoning if necessary, and serve hot.

100g egg noodles 150g chicken breast, diced 100g frozen mixed veggies 1/4 red onion, thinly sliced 1 tbsp curry paste 1 tsp red wine vinegar 1 tbsp vegetable oil Salt and pepper to taste