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