Chinese Chicken And Noodles Recipes

INCREDIBLY EASY CHICKEN AND NOODLES

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.

CHICKEN STIR-FRY WITH NOODLES

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

RICE NOODLES WITH CHICKEN

Steps:

• Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
• Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
• Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
• Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

SATE CHICKEN AND NOODLES - CHINESE STYLE

Steps:

• For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
• In a bowl, combine the water and corfour, mix until it is paste-like.
• To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
• Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
• Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
• Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
• Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
• Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
• Add the garlic and cook a further minute or two.
• Return the chicken to the wok, and then add the sauce.
• Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
• Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
• Add the noodles to the wok, toss through - add a little more water if needed.
• Serve in bowls and top with spring onions.

CHINESE SESAME NOODLES WITH CHICKEN

Steps:

• In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil.
• Stir in 1/4 cup cold water until it forms a smooth sauce; set aside.
• Chop chicken into bite-size pieces and set aside.
• Peel cucumber, slice, and remove seeds; chop into bite-size pieces.
• Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions).
• Place noodles in cold water and allow to drain.
• Place drained noodles in a large bowl and toss with the chicken and cucumber.
• Pour half the sauce over the noodles along with the sesame seeds and toss gently.
• Place noodles on serving platter (or serve from the bowl).
• Pass remaining sauce at table to add as desired.

CHINESE CHICKEN CASSEROLE SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
• Bake in preheated oven for 45 minutes.