Curry & Cider Noodle – A Personal Concoction of East Meets West

Curry Cider Noodles

Because seriously, I’m desperate. What else can I do with my remaining apple cider vinegar and curry powder?


  • Chicken breast meat: 150g
  • Curry powder: 2 tbsp
  • Chilli powder: 1 tbsp
  • Olive oil: 2 tbsp
  • Salt: 1/2 tsp
  • Maggie Mee: 1 pack
  • Water: 2 cups
  • Chicken stock cube: 1/2 cube
  • Curry powder: 1 tsp
  • Apple cider vinegar: 1 tbsp
  • Tomato sauce: 1 tbsp
  • Fresh prawn: 4
  • Pepper: to taste


  1. Marinate chicken breast meat with curry powder (2 tbsp), chilli powder, 1 tbsp olive oil and salt. Leave to marinate for 1 hr or overnight.
  2. Heat remaining oil and fry breast meat 2min on each side. Flake and set aside.
  3. Microwave maggie mee with water and chicken stock cube for 4min on high heat.
  4. Sieve the stock from the cooked maggie mee and set noodles aside.
  5. Heat frying pan wok and add stock into pan.
  6. Add curry powder (1 tsp), apple cider, tomato sauce and cook 1min on low heat.
  7. Add prawns and cook 1min.
  8. Add noodles and stir everything together. Lastly, add pepper to taste.
  9. Pour noodles onto serving plate. Place chicken on top of noodles to serve.


  • Even though curry powder is added to the stock, the main taste of curry should still come from the chicken meat hence the need to marinate it beforehand.
  • If you’re hesitant about using apple cider vinegar for the stock, you could consider using balsamic vinegar instead.

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