# Curry Chicken with Udon Noodles

Curry Chicken with Udon Noodles takes 40 min (20 min prep, 20 min cooking) and serves 4.

Recipe by campbells.com · original: https://www.campbells.com/recipes/curry-chicken-with-udon-noodles/  
Cuisine: Thai · Dish: Noodles, Curries  
On Meez: https://meezenplace.app/recipes/curry-chicken-with-udon-noodles-recipe (with step-by-step Cook Mode)

No need to call for takeout when you can make this chicken curry dish with colorful fresh peppers, mushrooms and broccoli in about 40 minutes.

## Ingredients (serves 4)

- ¼ pound skinless, boneless chicken breast halves, cut into strips
- 1 tablespoon vegetable oil
- 1 shallot, minced (about 1/4 cup)
- 1 medium red bell pepper, cut into 2-inch long strips (about 1 cup)
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 can (10.5 ounces) Campbell's® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1 cup unsweetened coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- 1 package (about 8 ounces) udon noodles, cooked and drained
- 2 tablespoons chopped fresh cilantro

## Steps

1. Season the chicken strips with salt and pepper as desired
2. Heat the vegetable oil in a 12-inch skillet over medium-high heat
3. Add the chicken strips and cook until golden brown and nearly cooked through, stirring occasionally
4. Add the minced shallot to the skillet and cook for 1 minute
5. Add the sliced red bell pepper, mushrooms, and broccoli florets, and cook for 5 minutes or until vegetables are tender-crisp, stirring occasionally
6. Stir in the condensed cream of mushroom soup, coconut milk, and red curry paste, and heat to a boil
7. Reduce the heat to low and simmer for 5 minutes or until the chicken is fully cooked
8. Stir in the lime juice and season to taste
9. Serve the chicken and vegetable mixture over the cooked udon noodles and sprinkle with fresh chopped cilantro

## Good to know

### Swaps

No udon noodles? Swap in another thick wheat noodle like lo mein or thick spaghetti.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stovetop or in the microwave until steaming hot.

### Making it ahead

Chop the vegetables and strip the chicken up to a day ahead and keep covered in the fridge until ready to cook.

## Nutrition (per serving, as published by campbells.com)

- Calories: 620 calories
- Protein: 53 g
- Carbohydrates: 51 g
- Sugar: 3 g
- Fiber: 3 g
- Fat: 22 g
- Saturated fat: 13 g
- Trans fat: 0 g
- Cholesterol: 120 mg
- Sodium: 1003 mg