Chinese Curry Noodles with Chicken, Potatoes and Carrots

Chinese curry noodles are wheat noodles served with a savory curry gravy, vegetables and, in this version, tender chicken. This Cantonese- and Hong Kong-inspired style varies from cook to cook; curry powder, ginger and garlic make a fragrant sauce, while coconut milk softens its spice and potatoes help make it satisfying.

Ingredients

12 oz (340 g) dried Chinese egg noodles
1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 medium yellow onion, about 5 oz (150 g), thinly sliced
1 medium carrot, about 3.5 oz (100 g), peeled and cut into thin half-moons
10 oz (280 g) Yukon Gold or other waxy potato, peeled and cut into ½-inch (1.25 cm) cubes
3 garlic cloves, about 1 tbsp minced (9 g)
1 tbsp finely grated fresh ginger (6 g)
1½ tbsp neutral cooking oil (22 ml)
2 tbsp Chinese-style curry powder (about 12 g), or another mild curry powder
3 cups chicken stock (710 ml), preferably lower-sodium
1 cup unsweetened coconut milk (240 ml), well shaken
1 tbsp soy sauce (15 ml)
1 tbsp oyster sauce (15 ml)
1 tsp granulated sugar (4 g)
1 tbsp cornstarch (8 g)
2 tbsp cold water (30 ml), for the cornstarch slurry
½ tsp fine salt (3 g), plus more only if needed
¼ tsp ground black pepper (about 0.5 g)
2 scallions, about 1 oz (30 g), thinly sliced for serving
3 qt water (2.8 L), for cooking the noodles

Instructions

Prepare the ingredients. Cut the chicken and vegetables, mince the garlic, grate the ginger and slice the scallions. Measure the seasonings and stir the cornstarch with the cold water in a small bowl until smooth. This preparation takes about 20 minutes; having everything ready makes the short cooking stages easier to manage.
Brown the chicken. Heat the oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add the chicken in one layer, seasoning it with the salt and pepper. Cook for about 5 minutes, turning the pieces so they brown on more than one side. They do not need to be cooked through yet. If the pan is crowded, brown the chicken in two batches so it sears rather than steams.
Cook the aromatics and curry powder. Add the onion to the pan and cook for 2 minutes, stirring and scraping up any browned bits. Stir in the garlic, ginger and curry powder, then cook for 1 minute. Keep the mixture moving; curry powder should smell fragrant but should not scorch, which can make the finished gravy bitter.
Simmer the chicken and vegetables. Pour in the stock, then add the potato, carrot, soy sauce, oyster sauce and sugar. Stir well and bring the liquid to a gentle boil. Reduce the heat to maintain a steady simmer, cover the pan and cook for 13 minutes, stirring once halfway through. Cut potatoes to a similar size so they soften evenly. Check a thick piece of chicken with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If it has not reached that temperature, keep simmering and check again.
Cook and drain the noodles while the curry simmers. During the covered simmer, bring the measured water to a boil in a separate pot. Cook the dried noodles according to the package directions, usually about 4 to 6 minutes, until tender but still springy. Drain thoroughly. If the package calls for a longer cooking time, start the noodles early enough to finish before the curry does. Do not leave them sitting in hot water, or they will turn soft.
Finish the gravy. Uncover the pan and stir in the coconut milk. Give the cornstarch slurry another stir, then pour it into the simmering curry while stirring. Cook for 2 to 3 minutes, until the sauce lightly coats a spoon and the potatoes are tender. This finishing stage takes about 4 minutes, including the time for the sauce to come back to a simmer. Taste and adjust with a little more salt or soy sauce if needed; avoid adding salt before tasting because stock and sauces vary in saltiness.
Serve. Divide the drained noodles among four bowls. Spoon the chicken, vegetables and curry gravy over them, making sure each serving gets plenty of sauce. Scatter scallions over the top and serve while hot.

Tips

Choose noodles by texture. Dried Chinese egg noodles give a pleasantly chewy base. Hong Kong-style wonton noodles are a fine traditional-style option if available, but fresh noodles cook much faster, so follow their package timing. Lo mein noodles or plain wheat ramen noodles work too; ramen may be softer and often contains seasoning packets that are not needed here.
Adjust the curry carefully. Curry powders differ in heat and strength. Start with the measured 2 tablespoons for a balanced, gently spiced sauce; use a mild blend for children or anyone who prefers less heat. If you want a stronger curry flavor, stir in an extra teaspoon near the end, simmer briefly, and taste again rather than adding a large amount at once.
Use the right texture of coconut milk. Full-fat coconut milk gives the gravy a rounder, creamier texture. Light coconut milk makes it thinner and less rich, but works. For a less creamy, more broth-like sauce, replace it with the same amount of chicken stock; the curry will taste sharper and less mellow.
Keep the noodles from soaking up all the gravy. Drain them well and portion them into bowls just before serving. If you expect leftovers, store noodles apart from the curry. If the sauce seems too thick after standing, loosen it with a splash of stock or water when reheating rather than adding more cornstarch.

Serving Suggestions

Serve the noodles as a complete meal, with a spoon for the curry gravy and chopsticks or a fork for the noodles. A simple side of quickly blanched bok choy, steamed greens or cucumber salad brings freshness and crunch without competing with the curry. If you are serving several people, put scallions and chili oil on the table so each person can finish their bowl to taste.

The recipe makes a moderately saucy bowl rather than a soup. For a more brothy meal, ladle in extra hot chicken stock at the table. For a thicker, more stew-like serving, use a little less stock next time or let the finished curry simmer uncovered for an extra minute or two before adding it to the noodles.

Variations

Make it vegetarian. Replace the chicken with 14 oz (400 g) firm tofu, patted dry and cut into cubes, and use vegetable stock. Brown the tofu first if you want a firmer surface, then remove it while cooking the onion and return it with the coconut milk. Replace the oyster sauce with 1 tablespoon (15 ml) vegetarian mushroom stir-fry sauce or an additional tablespoon of soy sauce. The soy-only version will be less rounded and more salty, so taste before adding extra salt.

Try another protein. Thinly sliced beef can replace the chicken; sear it quickly and simmer only until it is cooked to your preference, using a thermometer for safe handling. For ground pork, break it up and cook it through to 160°F (71°C), the USDA FSIS safe minimum for ground meat, before continuing with the aromatics. Shrimp can be added near the end and cooked until opaque and 145°F (63°C) internally. Avoid simmering delicate seafood for the full vegetable cooking time.

Add more vegetables. Bell pepper, snow peas, cabbage or sliced mushrooms fit well. Add quick-cooking vegetables during the final 3 to 5 minutes so they keep some bite. If using extra potato or other dense vegetables, cut them small and check tenderness before thickening the gravy. Too many additions can make the sauce crowded; add a little stock if needed.

Change the curry character. A pinch of turmeric gives the sauce a more golden color, while a small pinch of chili flakes adds heat. A teaspoon of Shaoxing wine can be added with the stock for a light, savory aroma; if it is unavailable, simply omit it, since it is not essential to the curry. For a richer sauce, use a few tablespoons more coconut milk, keeping in mind that this will soften the curry’s spice.

Storage and Reheating

For the best noodle texture, store the curry and noodles separately in shallow, covered containers. Refrigerate within 2 hours of cooking. The chicken curry keeps for 3 to 4 days in the refrigerator, and cooked noodles are best used within about 3 days. If the noodles have already been mixed with the sauce, they are still safe to keep for 3 to 4 days, but they will absorb gravy and become softer over time.

Reheat the curry gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock if it has thickened. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Microwave individual portions in a covered, microwave-safe bowl, stirring partway through and checking the temperature in more than one spot. Warm the noodles separately in boiling water for 20 to 30 seconds, or microwave them with a spoonful of water, then top with the hot curry.

To freeze, cool the curry promptly and freeze it without the noodles in a freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C). Potatoes may become a little softer after freezing, and coconut milk can look separated when cold; stirring as the curry reheats usually brings the sauce back together. Cook fresh noodles for serving.

Frequently Asked Questions

Is Chinese curry noodle sauce supposed to be thick?

It is usually thick enough to cling lightly to the noodles, but not as dense as a paste. The cornstarch slurry gives this version a glossy, spoon-coating consistency. For a thinner bowl, use less slurry or add stock; for a thicker sauce, simmer it briefly uncovered before serving rather than adding extra starch all at once.

Can I make the curry ahead?

Yes. Make the chicken curry up to 3 days ahead and refrigerate it promptly, then cook the noodles shortly before serving. The sauce may thicken as it chills, so add a little stock or water while reheating. Always bring leftovers to 165°F (74°C), and avoid keeping cooked noodles immersed in the sauce if you want them to stay springy.

What can I use instead of oyster sauce?

For a vegetarian substitute, use mushroom stir-fry sauce in the same quantity. Soy sauce also works, though it makes the gravy saltier and less sweet and savory than oyster sauce. Start with a smaller amount of soy sauce, taste the finished curry, and add more only if it needs it.

Can I use curry paste instead of curry powder?

You can, but curry paste has a different flavor and often contains salt, oil and chili. Start with 1 tablespoon (about 15 g) of mild curry paste in place of the 2 tablespoons of curry powder, fry it briefly with the aromatics, and taste the gravy before adding more. The result will be less like the curry-powder-forward version here.

How do I keep the chicken tender?

Use thigh meat, cut pieces to a consistent size and keep the curry at a gentle simmer rather than a hard boil. Check the thickest piece with a thermometer and remove the pan from the heat once the chicken reaches 165°F (74°C). A rolling boil can make the meat tighten and the potatoes break apart before the sauce is ready.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).