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Ingredients

• 3 ounces  thin rice noodles (to yield about 2 cups when cooked)
• 1   inner rib celery
• 1   large carrot, peeled
• 12 ounces  boneless, skinless chicken breast halves (about 2 small)
•   Kosher salt and freshly ground black pepper
• 1 teaspoon  hot (Madras) curry powder
• 1 teaspoon  granulated sugar
• 5 tablespoons  canola or peanut oil
• 5   scallions, greens cut into 1-inch pieces, whites thinly sliced (keep separate)
• 1 tablespoon  minced or finely grated ginger
• 1 tablespoon  soy sauce

Description

If You Want To Double This Recipe, Stir-fry It In Two Batches To Avoid Crowding The Pan.

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