Chicken Curry Pouch O Noodles

Today I make a knock off of my favorite Snack Food from the UK. Curry Pot Noodles. Of course mine is packed with Chicken and I am calling it Pouch O Noodles. Hope you enjoy it and don't forget to use my discount code BIBS at topmylar.com to save $5 on orders over $50.00

 

 

2.5 lbs boneless/skinless chicken breasts
1 yellow onion diced
4 TBSP McCormick Curry Powder (more if you like a medium  or hot heat)
1 TBSP Onion Powder
1 TBSP Garlic Powder
1 tsp Black Pepper
6 cups Chicken Broth

2 TBSP Corn Starch
splash of water

1/4 cup Mango Chutney or 2 diced granny smith apples (optional)
1 14oz bag frozen peas and carrots

Layer chicken breasts on bottom of slow cooker. Add Onion and spices. Add Chicken Broth and mix well. Cook with lid on for 8 hours on low.

Remove cooked chicken breasts and set aside
Bring remaining stock up to a boil. In a cup or bowl mix Cornstarch and a splash of water to make a smooth slurry. Stir this mixture into your boiling stock until well mixed.

Shred chicken breasts and return to the slow cooker with stock

Add chutney or apple (if desired)
Add peas and carrots

At this stage taste and decide if you would like more curry powder (I did and in my opinion I could have added even a little more)

Leave slow cooker on high. Replace lid and cook for a further hour.

Serve over Raman noodles or rice.

Beijing Beef Bibs Style

 This is another original Bibs style. This Beijing Beef has the perfect combination of sweet and spice mixed with beef fresh Red Bell Peppers and Onions. You will not be disappointed!

Beef and Marinade
2 lbs of Sirloin Steak cut into small thin strips
1/4 cup Soy Sauce
1/4 cup Natural Rice Vinegar
1 tsp Baking Soda

Mix together and set aside for at least 20 minutes

Vegetables
1 medium onion
1 Red Bell Pepper

Chop into small pieces and set aside

Sauce
1/2 cup of sugar (I added a further 1/4 cup during the cooking as I like it sweet)
1 cup water
3/4 cup Hoisin Sauce
1/4 cup Ketchup
1/4 cup Natural Rice Vinegar
2 TBSP Soy Sauce
2 TBSP Sweet Chili Sauce (I used Panda Express Brand)
2 tsp Crushed Red Peppers

Mix together in a bowl and set aside

To Cook

Add a splash of Soy Sauce to your skillet. Dump Beef and Marinade into skillet and on High heat cook until meat is done. Stirring Occasionally.

Remove Cooked meat and set aside. Add 6 cloves of minced garlic (6 tsp of prepared minced garlic) to hot skillet and cook for about 1 minute. Add Onions and Peppers to skillet and continue cooking for a couple of minutes until onions start to soften.
Return meat to skillet and mix well. Add Sauce and mix well bring to boil and boil for a few minutes.

At this stage if you are not freeze drying mix 2 TBSP corn starch with 2 TBSP of room temperature water until smooth. Add this slurry to your boiling skillet and stir/cook until desired thickness.

6 Packs of Raman noodles cooked to package directions without adding the flavor packet

Tray up and enjoy!