We had Vietnamese chicken curry earlier this week, so I used the leftovers to make this delicious chicken and tofu dish (mì xào cà ri gà). I have an aversion to wasting food, but that doesn’t mean that the second life you breathe into a dish has to be any less wonderful than the original creation.
I shredded the chicken from the curry dish and made a stir-fry adding cubed tofu and vegetables available this season. To complete the meal, I added egg noodles. The dish couldn’t be simpler to make, and it will work whether you have meat, poultry or seafood.
1. Info for Mi Xao Ca Ri Ga (Vietnamese Chicken Noodle Stir Fry Recipe)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 12
- Calories: unavailable
2. Ingredients for Mi Xao Ca Ri Ga (Vietnamese Chicken Noodle Stir Fry Recipe)
- 4 (6-ounce) disks dry egg noodles (see tips)
- 3 tablespoons canola oil (or any neutral oil)
- 2 cups shredded Vietnamese chicken curry, without its sauce
- 6 ounces firm tofu
- 2 cloves garlic, finely minced
- 1 yellow onion, chopped
- 2 green onions, thinly sliced
- 2 teaspoons salt
- 2 zucchini, diced
- 1 carrot, peeled and diced
- 1 yellow bell pepper, stemmed, seeded and diced
- 1 tablespoon chili black bean sauce, to taste
- 1-½ teaspoons freshly grated palm sugar (optional)
- 1/3 cup soy sauce
- 3 tablespoons water, as needed, to balance the saltiness of the soy sauce
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon toasted sesame oil (optional)
- ¼ cup cilantro, chopped
- Fill a large pot with water and bring it to a boil. Place the noodles in the boiling water, return the water to a boil then lower the heat to medium-low. That way the pasta is cooked evenly all the way through. Separate the noodles using chopsticks. Salt the water half-way through the cooking process (it will bring out the natural flavor of the noodles and they will be softer) and keep stirring every now and then so the noodles don’t stick to the bottom. Cook for about 3-4 minutes. When the noodles are cooked (tender but still in shape and firm), drizzle about 1 tablespoon of canola oil, then drain the noodles. Discard the liquid. Set aside.
- Drain any liquid from the tofu. Pat dry with a paper towel. Slice the block of tofu into 1"-thick pieces. In the same wok, heat the oil and fry the onions. Cook until softened and golden. Transfer to a plate, leaving as much oil as possible in the wok. Place tofu slices and cook until there’s a crust on both sides. Transfer to a cutting board. Once the tofu is cool enough to handle, cut the pieces into strips, then into cubes. Set aside.
- Add a tablespoon of oil to the same wok. When the oil is hot, add garlic. As the garlic becomes slightly golden, add the carrots. Stir-fry for about 2 minutes. When the color is shiny, season with salt. Add the diced zucchini. Cook for another minute. Add the bell pepper. Don’t overcook the vegetables as they will continue cooking with the noodles later.
- In the same wok, add the pan-fried tofu and green onions to the veggies. Add the chili black bean sauce, palm sugar (if used) and soy sauce. Stir-fry for about 3-4 minutes. Add the cooked noodles. Drizzle a little water (about ¼ cup) so the ingredients don’t stick to the bottom of the wok. Stir fry constantly for 5 minutes. Add the shredded chicken.
- Sprinkle black pepper and the cilantro. Drizzle with sesame oil. Cover, turn off the heat and let sit until ready to serve.
- Bon appétit!