Chicken Rice Noodle Curry

Chicken Rice Noodle Curry
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 177.1
  • Total Fat: 4.7 g
  • Cholesterol: 19.6 mg
  • Sodium: 468.4 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 9.4 g

View full nutritional breakdown of Chicken Rice Noodle Curry calories by ingredient


Stir fry vegetables , chicken breasts with rice noodles and curry sauce. Stir fry vegetables , chicken breasts with rice noodles and curry sauce.
Number of Servings: 6


    6 ounces Chicken Breast (cooked), no skin, roasted
    3 cup, shredded Cabbage, fresh
    1 cup, strips or slices Carrots, raw
    1 cup, strips Celery, raw
    1 cup, sliced Onions, raw
    1 cup Zuccini Squash
    0.50 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    4 oz Rice Noodles A Taste Of Thai
    2.5 cup (8 fl oz) Chicken Broth
    50 gram(s) Curry Paste - Green Thai Curry - Thai Kitchen (by LITTLEOLDME1981)


I prep chicken each week. I always have it ready to add to dishes. I stir fry in season vegetables. This is my base winter recipe. I taste and add the curry sauce to my taste for the recipe I just used whole jar. I also will use a gluten free Thai peanut sauce in place of the curry sauce. Or you can stir fry in Sesame seed oil and fresh grated ginger and a pinch of red pepper flakes. If in a rush you can use bagged coleslaw mix or even broccoli slaw.


Slice and stir fry first 3 ingredients until your desired softness. Cook Noodles per instructions on package (boil for 3-5 minutes). stir in cabbage , squash and curry sauce. Heat through. I use pre cooked chicken breasts.

Serving Size: 6 servings