STIR-FRIED CHICKEN AND NOODLES
"I live in a university town that draws students from many different cultures...and I frequently come across the tasty native dish like this Chinese one," says Stacey Nutt of Ames, Iowa.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 258 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 672mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
STIR-FRIED CHICKEN AND NOODLES
Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
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.
STIR-FRIED CHICKEN WITH NOODLES
Black sesame seeds, bean sprouts, and cilantro garnish this delicious chicken stir-fry dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger.
- Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes.
- Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.
- In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.
CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)
Crispy pan-fried noodles originated in the Shanghai and Suzhou region of China. As Shanghainese people migrated to Hong Kong, the dish came with them and became very popular there. It's known by a number of names, including "Hong Kong-style noodle" and "pan-fried noodles" in English; in Cantonese, it's often called "gong sik chow mein," and also the traditional "liang mein huang" (literally "two face golden," describing the two golden sides of the noodle nest). This recipe is the restaurant-style version with crunchy deep-fried noodles surrounding sautéed chicken and vegetables covered in brown gravy. As the gravy coats the noodles in the center, they soften and become similar to lo mein in texture. You can substitute other proteins for the chicken (beef, pork or shrimp, for instance); just adjust the cooking times.
Provided by Food Network Kitchen
Time 5h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
- Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
- Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
- Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
- Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
- Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
- Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
- Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
- Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
- As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
- Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
- Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
- Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
- Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.
INCREDIBLY EASY CHICKEN AND NOODLES
My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.
Provided by Tammy Christie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g
ONE DISH CHICKEN NOODLES
Combination of wide egg noodles, chicken cubes, peas and chicken gravy.
Provided by Susan DiMario
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 57.7 g, Cholesterol 100.3 mg, Fat 9.3 g, Fiber 5 g, Protein 31.2 g, SaturatedFat 1.9 g, Sodium 649.6 mg, Sugar 5.1 g
REALLY FAST CHICKEN AND NOODLES (USE YOUR LEFTOVERS!)
Its so simple and fast you can have it on the table in under 20 minutes. Recipe is versatile, you can make it with just frozen peas or you can make it with any other veggie you happen to have on hand. My daughter loves this, one of the few things she has learned to cook for herself.
Provided by Elainia
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauce or stock pan add broth, boullion, chicken and veggies. Cover and bring to a boil. When it begins to boil uncover and add the noodles and cook for the time specified on the noodle directions.
- When noodles are cooked, remove about 1/4 cup of the broth into a container and whisk in the flour then whisk that back into the pan while it boils. It will thicken slightly but not a whole lot. Season with fresh black pepper. Serve in bowls.
- This is a fun recipe because you can add things to it to suit your tastes, like fresh broccoli florets or some diced red pepper and chopped onion. You could also add a little rubbed sage or poultry seasoning or skip the noodles and add in one cup of uncooked rice with 2 cups of additional broth (and cook according the rice package) or some leftover rice. I have also subbed vegetable broth for one of the cans of chicken broth. If you like it soupier, add another can of broth, you can do this after the noodles are done, just heat it back up. If you like it creamier, add a can of cream of chicken soup after the noodles cook.
- This also freezes well, but you will need to add a little liquid when you reheat.
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- If you want to save time you can buy the already boiled noodles that are available in the market. But if you are uncooked noodles at home, heat a large pot of salted water over low-medium flame and bring to a boil. Then add the egg noodles and cook in boiling water for about 10 minutes. When they are done, switch off the burner, drain the noodles well and rinse under cold water.
- Drain the noodles once again and transfer to a large bowl. Now add the sesame oil and toss well, so that the noodles gets the sesame flavour and also do not stick together. Boil the chicken pieces in some water for 10 minutes on low flame. Drain and keep aside.
- Heat vegetable oil in a deep frying pan over high flame, and saute the onions and garlic for a minute or until onions turn golden brown and translucent. Then add the chicken pieces in the sauteed onions and mix them well.
- Saute them for a minute and add the red chilli sauce and 3/4 tablespoon of light soy sauce. Then, add the remaining light soy sauce, cooked egg noodles and sweet soy sauce. Mix them well and cook the noodles for a minute or two. If you do not have these two varieties of soya sauces, you can replace them with the easily available dark soya sauce.
CHICKEN STIR-FRY NOODLES (EASY ASIAN RECIPE) - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (37)Total Time 20 minsCategory Chinese RecipesCalories 588 per serving
- 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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