Curry Chicken with Udon Noodles

Season the chicken strips with salt and pepper as desired

Heat the vegetable oil in a 12-inch skillet over medium-high heat

Add the chicken strips and cook until golden brown and nearly cooked through, stirring occasionally

Add the minced shallot to the skillet and cook for 1 minute

Add the sliced red bell pepper, mushrooms, and broccoli florets, and cook for 5 minutes or until vegetables are tender-crisp, stirring occasionally

Stir in the condensed cream of mushroom soup, coconut milk, and red curry paste, and heat to a boil

Reduce the heat to low and simmer for 5 minutes or until the chicken is fully cooked

Stir in the lime juice and season to taste

Serve the chicken and vegetable mixture over the cooked udon noodles and sprinkle with fresh chopped cilantro