Asian Style Ground Chicken And Noodles Recipes

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ASIAN CHICKEN AND NOODLES



Asian Chicken and Noodles image

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

8 oz uncooked soba (buckwheat) noodles
1/2 lb boneless skinless chicken breasts, cut into thin slices
1 bag (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) or water
1/2 cup teriyaki baste and glaze (from 12-oz bottle)
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper flakes

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

THAI CHICKEN PEANUT NOODLES



Thai Chicken Peanut Noodles image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

  • In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Nutrition Facts :

ASIAN-STYLE GROUND CHICKEN AND NOODLES



Asian-Style Ground Chicken and Noodles image

Taken from 125 Best Ground Meat recipe book by Ilanna Simon --- cooking time does not include cooking the pasta, ground turkey can be used in place of ground chicken, this is very good!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons oil
2 green onions, chopped
1 tablespoon fresh minced gingerroot
2 tablespoons fresh minced garlic
2 cups cauliflower florets
1 small green bell pepper (seded and chopped)
1 small red bell pepper (seeded and chopped)
1 lb ground chicken
8 ounces vermicelli
1/3 cup tamari
1 tablespoon seasoned rice vinegar
4 teaspoons sesame oil
1 -2 teaspoon chili sauce
1 teaspoon grated lime zest
1 1/2 tablespoons freshly-squeezed lime juice
1 teaspoon packed brown sugar
6 cups shredded baby bok choy

Steps:

  • In a wok, or large skillet (wok is best), heat oil over med-high heat.
  • Saute the green onions, ginger, garlic, cauliflower florets, green and red peppers for 1 minute.
  • Add the ground chicken; brown; breaking up the chicken, for 5 mins, or until no longer pink.
  • Meanwhile, in a sauce pan of boiling salted water; cook noodles for 6-7 mins, or until al dente; drain and rinse.
  • For the sauce; in a bowl combine Tamari, rice vinegar, sesame oil, chili sauce, lime zest, lime juice and brown sugar.
  • Pour into wok then stir until blended.
  • Add the bok choy and stir well.
  • Cover and cook for 2 mins, or until bok choy is tender.
  • Add cooked noodles and stir into veggies and chicken.
  • Add additional Tamari if desired.

ASIAN NOODLES WITH CHICKEN



Asian Noodles with Chicken image

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

8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 to 2 teaspoons sesame oil
1 tablespoon sesame seeds

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 :

HOISIN SAUCE NOODLES WITH CHICKEN



Hoisin Sauce Noodles with Chicken image

My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons sesame seeds
2 cups chicken stock
4 small boneless, skinless chicken breasts
Kosher salt
12 ounces dried vermicelli (or angel hair) pasta
1/4 cup hoisin sauce
1/4 cup low-sodium soy sauce
3 tablespoons grated ginger
2 tablespoons sesame oil
1 tablespoon apple cider vinegar
1 teaspoon hot sauce (Tabasco recommended)
6 scallions, thinly sliced

Steps:

  • Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
  • Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
  • Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
  • Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
  • Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
  • Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

ASIAN CHICKEN AND NOODLES



Asian Chicken and Noodles image

Add Asian-style appeal with Ramen noodle soup mix in this Asian Chicken and Noodles dish. This 15-minute Asian Chicken and Noodles is super simple.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 2 servings

Number Of Ingredients 5

1-1/2 cups water
1 pkg. (3 oz.) chicken flavor ramen noodle soup mix, divided
1 carrot, thinly sliced
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 green onion, sliced

Steps:

  • Bring water to boil in medium saucepan. Add Noodles and carrots; stir. Cook 3 min.
  • Add chicken and 1 tsp. Seasoning (from ramen soup package); mix well. Cook 5 min. or until heated through, stirring occasionally. Discard remaining seasoning.
  • Sprinkle with onions.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

SPICY ASIAN NOODLES WITH CHICKEN



Spicy Asian Noodles With Chicken image

Make and share this Spicy Asian Noodles With Chicken recipe from Food.com.

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups roasted boneless skinless chicken breasts, chopped
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6 3/4 ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry roasted peanuts

Steps:

  • Heat 2 t. oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 t. oil, chicken, and next 6 ingredients.
  • Cook noodles according to package directions. Drain and rinse under cold water; drain again. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

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