Curried chicken and noodle stir-fry

Instructions

• Slice chicken into 1/2-inch- (1-cm-) thick strips. Slice onion in half, then thinly slice halves. Chop celery into 1/2-inch (1-cm) pieces. Core and seed pepper, then slice into thin strips.

• Heat oil in a large wide saucepan or wok set over medium-high heat. Add 1-1/2 teaspoons (7 mL) curry paste or 2 teaspoons (10 mL) for a fiery kick. Stir until fragrant, 30 seconds. Add chicken and onion. Stir-fry until chicken is pale golden, 2 to 3 minutes. Add celery and pepper. Stir often until tender-crisp, 2 to 3 minutes. Stir in coconut milk and broth. Using a wooden spoon, scrape up bits from pan bottom to add flavour to dish.

• Bring to a boil, then stir in noodles. Reduce heat to medium. If using fresh egg noodles, stir gently, uncovered, until noodles are hot, from 3 to 4 minutes. If using dried egg noodles, cover and stir often until noodles are tender, from 5 to 6 minutes. Stir in peas and coriander. Remove from heat. Taste, then add salt, if needed. Serve immediately.