ASIAN CHICKEN AND NOODLES
Fresh stir-fry veggies from the produce aisle and purchased teriyaki baste and glaze make short work of this super flavorful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain noodles as directed on package.
- While noodles are cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, or until no longer pink in center. Remove chicken from skillet. Add vegetables and broth to skillet. Heat to boiling. Cover; boil about 2 minutes or until vegetables are crisp-tender.
- In small bowl, mix teriyaki glaze, oil and pepper flakes; add to vegetables in skillet. Stir in chicken. Heat to boiling. Serve chicken mixture over noodles.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 35 mg, Fiber 5 g, Protein 25 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 17 g, TransFat 0 g
ASIAN NOODLES WITH CHICKEN
My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.
Nutrition Facts :
ASIAN CHICKEN SALAD OVER RICE NOODLE CAKE
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a saucepan combine the chicken with the scallion, ginger and salt to taste. Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth. Drain and cut into strips.
- Make the dressing: In a food processor or blender combine ingredients and process until combined well.
- In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro. Add the dressing and toss to combine.
- In a deep fat fryer heat the oil until hot. Add the rice noodles and cook until crisp. Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad.
THAI CHICKEN WITH NOODLES FOR TWO
This is a simple Thai chicken recipe that I created with ingredients on hand.
Provided by pamjlee
Categories World Cuisine Recipes Asian
Time 56m
Yield 2
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a saucepan over medium heat. Add red bell pepper, onion, mushrooms, garlic, ginger, and red pepper flakes; cook and stir until softened, about 5 minutes. Transfer to a plate.
- Cook and stir chicken in the same saucepan until no longer pink in the center, about 5 minutes. Return red bell pepper mixture to the saucepan. Add chicken broth, peanut butter, and peanuts. Simmer over low heat, stirring occasionally, until sauce is smooth, about 5 minutes.
- Bring a pot of salted water to a boil. Add green beans and egg noodles; cook until egg noodles are tender, about 6 minutes. Drain. Stir green beans and egg noodles into the chicken and sauce mixture.
Nutrition Facts : Calories 1025 calories, Carbohydrate 73.8 g, Cholesterol 107.8 mg, Fat 60.4 g, Fiber 13.3 g, Protein 57.1 g, SaturatedFat 9.8 g, Sodium 817.9 mg, Sugar 12.4 g
ASIAN POACHED CHICKEN NOODLE
A light, tangy, and refreshing lunch or similar. Best served with tea.
Provided by mattbern
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 2h44m
Yield 2
Number Of Ingredients 17
Steps:
- Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.
- Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.
- Serve soup with cilantro leaves, mint leaves, and chile on the side.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 43 g, Cholesterol 29.9 mg, Fat 2.8 g, Fiber 5.3 g, Protein 19.3 g, SaturatedFat 0.6 g, Sodium 773 mg, Sugar 4.5 g
SAVORY CHICKEN WITH ASIAN NOODLES
From the Chicago Tribune. A fast and easy combination of chicken, veggies and noodles. A couple of pork chops could be subbed for the chicken.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions until tender. Drain and rinse in cold water. Set aside.
- Heat oil in a large skillet over medium heat. Brown the chicken on both sides, about 5 minutes.Remove to a plate.
- Add the garlic, bok choy and mushroom caps (halve or quarter, if necessary) to the skillet and raise the heat to high. Cook vegetables, stirring often, until they are tender, about 5 minutes.
- Add broth and stir, scrapping up the brown bits. Add the soy sauce, sesame oil and the chili oil. Add the chicken, reduce to low, and simmer until the chicken is cooked through, 3 to 5 minutes. Remove from heat.
- Stir in the noodles and top with the green onions.
ASIAN CHICKEN OVER NOODLES
From Cooking Light, yet another recipe I can't wait to try. A whole chicken stewed in a soy liquid, served over cellophane noodles and cucumbers. I think some cilantro or Thai basil would be a nice compliment.
Provided by kitchenslave03
Categories Whole Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine soy sauce, water and next 4 ingredients in a large Dutch oven and bring to a boil. Remove from heat;cover and steep 10 minutes.
- Add chicken, breast side down; bring to a boil. Cover, reduce heat and simmer 45 minutes, turning every 15 minute.
- Remove from heat, let chicken stand, breast side down, 20 minute Transfer to cutting board, reserving cooking liquid; cool completely. Strain liquid through a sieve into a bowl; discard solids. Return liquid to pot; bring to a boil. Cook until reduced to 3/4 c, about 15 minute.
- Remove chicken from bones and cut into bite sized pieces. Discard bones. Place noodles on a platter and top with chicken, cucumbers, green onions and peanuts. Drizzle with reserved cooking liquid and serve immediately.
Nutrition Facts : Calories 406, Fat 22.7, SaturatedFat 6.2, Cholesterol 93.6, Sodium 890.5, Carbohydrate 22.7, Fiber 1.3, Sugar 3.6, Protein 25.5
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- In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.
- Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl. Set aside.
- Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately.
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5/5 (3)Calories 220 per servingServings 8
- Combine soy sauce, water, and next 4 ingredients (water through garlic) in a large Dutch oven, and bring to a boil. Remove from heat; cover and steep for 10 minutes.
- Add chicken, breast-side down; bring to a boil. Cover, reduce heat, and simmer 45 minutes, turning chicken every 15 minutes.
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