Basic Noodles In Soup Ii Stir Fried Cooked Chicken Topping I Recipes

STIR FRY CHICKEN NOODLE SOUP!

Steps:

• Put chicken legs in a large sauce pan. Fill the pan 3/4 full with water. Bring to a boil for 15 minutes on high. Reduce heat and simmer on medium - low for 35 minutes (or until the chicken is done and tender). Remove the chicken from the pan, let cool. Add the onion and stir fry vegetables to the pan. Cook until the vegetables are done to your liking, while the veggies are cooking, remove the meat from the bones. Add the meat to the pan and add seasonings inclucing the packets from the ramen noodles. Add the ramaen noodles. Cook about 5 - 10 minutes more.
• This is an easy and tasty soup.

BASIC NOODLES IN SOUP II: STIR-FRIED CHICKEN TOPPING II

Steps:

• 1. Soak dried mushrooms. 2. Slice chicken. Combine soy sauce, sugar, salt and pepper. Add to chicken and toss to coat. 3. Slice bamboo shoots and soaked mushrooms. Shred spinach and mince ham. 4· Heat oil. Add remaining salt, then chicken and stir-fry until it loses its pinkness (about 2 minutes). 5. Add bamboo shoots, mushrooms and spinach stir-fry 2 minutes more. Sprinkle with remaining soy sauce. 6. Arrange mixture as a topping over noodles in soup. Garnish with minced ham and serve. VARIATIONS: * For the chicken, substitute shelled and deveined shrimp. * For the spinach, substitute 2 tablespoons cloud ear mushrooms (soaked), sliced and 1/4 cup lily buds (soaked), cut in two. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC NOODLES IN SOUP II: STIR-FRIED CHICKEN TOPPING I

Steps:

• 1. Slice chicken, fresh mushrooms and water chestnuts. 2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes). 3. Add mushrooms and water chestnuts stir-fry until mushrooms begin to soften (about 1 minute more). 4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve. VARIATIONS: * For the water chestnuts, substitute bamboo shoots. * After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce. * In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar and a dash of pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED CHICKEN AND NOODLES

Steps:

• Combine first seven ingredients; set aside 3/4 cup.
• Place chicken in remaining marinade.
• Refrigerate 30 minutes.
• Drain chicken and discard marinade.
• Stir-fry chicken in 2 teaspoons oil until no longer pink.
• Remove and keep warm.
• Stir-fry broccoli and carrots in remaining oil.
• Add cabbage and peas.
• Stir-fry until tender crisp.
• Meanwhile cook pasta according to directions.
• Combine cornstarch and reserved marinade; add to vegetable mixture.
• Bring to a boil; stir and cook until thickened.
• Add drained pasta and chicken to mixture; cook until heated through.

BASIC NOODLES IN SOUP II

Steps:

• 1. Prepare any of the simple or stir-fried toppings. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions). 3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil. 4. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles then pour heated stock over and serve at once. NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS: * Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. * After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED CHICKEN AND NOODLES

Steps:

• In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions., Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

BASIC NOODLES IN SOUP II: STIR-FRIED COOKED CHICKEN TOPPING I

Steps:

• 1. Soak dried mushrooms. 2. Slice cooked chicken and soaked mushrooms. Shred ham and Chinese cabbage. 3. Heat oil. Add cabbage and stir-fry to soften (about 3 minutes). 4. Add chicken, ham and mushrooms stir-fry 1/2 minute more. Add stock and salt and heat quickly. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken mixture. Arrange as a topping over noodles in soup and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.