Chilli Crusted Chicken Noodles Recipes

CHILLI-CRUSTED CHICKEN NOODLES

Steps:

• 1. Combine the chilli powder, cornflour and 1 1/2 teaspoons salt and mix well. Heat the oil in a wok over high heat. Coat the chicken strips in the cornflour mix and stir-fry in batches for 3 minutes each batch, or until golden. Remove all the chicken from the wok and drain on paper towels. 2. Reheat the wok over medium heat. Add the spring onion, carrot and celery and stir-fry for 1 minute. Add the mirin and the noodles, tossing well until the vegetables have softened. 3. Add the oyster sauce and 2 tablespoons water, cover and steam for 2-4 minutes, or until the noodles are tender. 4. Add the chicken and bok choy and toss well. Cover and steam for 30 seconds only. Serve immediately topped with shredded spring onion.

CHILLI CRUSTED CHICKEN NOODLES

Steps:

• Combine chilli powder, cornflour and salt; thoroughly coat chicken slices.
• Heat peanut oil in wok over med-high heat, cook chicken in 4 batches, adding more oil between batches if necessary.
• Remove from wok and leave on paper towels to drain.
• Put hokkein noodles in a strainer and run under warm water, using your fingers to separate the noodles.
• Re-heat wok over medium heat, add a splash of oil and stir-fry carrot and spring onion for 1 minute.
• Add noodles and mirin, toss for 1 minute.
• Add oyster sauce and 2 tab water, stir through then cover and steam for 2-3 minutes.
• Add chicken, toss, cover and steam 30 seconds.
• Serve into warm bowls and enjoy!

CHILLI CHICKEN WITH PEANUT NOODLES

Steps:

• Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.
• Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.

ITALIAN CHICKEN & NOODLES

Steps:

• Mix Italian dressing mix with water.
• Place chicken breasts in baking dish.
• Pour Italian dressing over chicken.
• Mix soup and cream cheese.
• Pour over chicken.
• Cover with lid or foil.
• Bake at 350 for 25-30 minutes.
• Serve over cooked noodles.

CHILI CASSEROLE WITH EGG NOODLES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
• Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce, water, and red wine into the mixture. Season with cumin, oregano, and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.
• Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.