Noodles with chicken, carrots and ginger

Ingredients:

• 3 tbsp olive oil + more as needed
• 1 clove garlic, thinly sliced
• 5 cm ginger root, peeled and thinly sliced
• 4 medium carrots, thinly sliced
• 2 tablespoons white wine vinegar
• 1 tbsp. lightly salted soy sauce
• 2 tsp light brown sugar
• 0.5 tsp mild curry powder
• 200 g of linguine pasta
• 1 cup shredded grilled chicken
• 2 green onions, very thinly sliced

Preparation:

1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the garlic and ginger and cook, stirring, until slightly softened and fragrant, about 2 minutes. Add the carrots, 2 1/2 cups water, vinegar, soy sauce, brown sugar, curry powder, and 1 tablespoon salt. Bring to a boil, cover, and simmer until the carrots are tender, about 15 minutes. Let the mixture cool. Transfer everything to a blender and add the remaining 1 tablespoon olive oil. Keep the sauce at room temperature.
2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, add a splash of olive oil, and let cool to room temperature. Add the carrot-ginger sauce, chicken, green onions, and a pinch of salt. Add a little hot water to thin the sauce if needed. The noodles should be fairly runny and slippery, as the pasta will absorb most of the sauce as it cools. Store the noodles in an airtight container in the refrigerator for up to 3 days.