Dragon Noodles With Chicken And Black Beans Recipes

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DRAGON NOODLES



Dragon Noodles image

This 30-Minute Dragon Noodles recipe will Rock your dinner table!. Soft lo mein tossed with tender chicken and crisp veggies served up in a scorching sauce.

Provided by Kathleen

Categories     Main Course

Time 30m

Number Of Ingredients 18

12 ounces lo mein noodles
3 tablespoons canola oil (divided)
1/4 cup soy sauce
2 tablespoons rice wine or dry sherry
1 tablespoon chili oil (more according to your heat tolerance)
2 tablespoons Sriracha sauce
2 teaspoons Asian sesame oil
1/4 cup brown sugar packed
1/4 cup water
2 boneless chicken breast halves (cubed into 1/2 inch pieces)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup green onions (sliced on the diagonal into 1/2 inch pieces)
1 cup carrots (cut into matchsticks)
1 red bell pepper (seeds removed, cut into matchsticks)
4 cloves garlic (minced)
1/4 cup fresh cilantro (chopped)
2 tablespoons toasted sesame seeds

Steps:

  • Cook noodles according to package instructions and drain well.
  • Meanwhile in a small bowl whisk together soy sauce, rice wine, chili oil, Sriracha sauce, sesame oil, brown sugar, and water. Set aside.
  • In a large skillet, heat oil until shimmering. Season chicken with teaspoon salt and pepper. Add the chicken to skillet and cook, over medium-high heat, until chicken is cooked through, 3-5 minutes. Remove to a plate and set aside.
  • In the same skillet, add 1 tablespoon oil and stir fry the green onions, carrots, and red bell pepper, over high heat, just until tender-crisp. Add the garlic to veggies and cook until fragrant.
  • Add the noodles, sauce, and chicken back to the skillet, turning the heat down to low, and heat through. Adjust seasoning. Sprinkle with cilantro and sesame seeds and serve.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 621 kcal, Carbohydrate 83 g, Protein 23 g, Fat 21 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 1628 mg, Fiber 4 g, Sugar 17 g

CHICKEN AND GREEN BEAN NOODLE BOWL



Chicken and Green Bean Noodle Bowl image

This fresh, vibrant dish starts with two readily available pantry items--canned green beans and ramen noodles. The addition of colorful vegetables and chicken makes it a filling weeknight meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
3 tablespoons honey
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper
Three 3-ounce packages dried ramen noodles, flavor packets discarded
3 tablespoons seasoned rice vinegar
One 14.5-ounce can cut green beans, well drained
2 cups shredded red cabbage
3/4 cup fresh mint or cilantro leaves (or a combination), roughly chopped
1 carrot, grated
1/4 cup chunky peanut butter
1 to 2 teaspoons sriracha
1/4 cup honey-roasted peanuts, chopped

Steps:

  • Preheat the broiler. Line a baking sheet with foil.
  • Toss the chicken breasts with 1 tablespoon of the honey, 1 tablespoon of the sesame oil, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Transfer the chicken to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the ramen for as long as specified on the package directions, then drain in a colander and set aside.
  • Whisk 2 tablespoons of the rice vinegar with 1 tablespoon sesame oil in a large bowl. Add the green beans, cabbage, herbs and carrots and toss to coat.
  • Whisk together the peanut butter, sriracha, 1/3 cup warm water, the remaining 2 tablespoons honey and remaining 1 tablespoon each sesame oil and vinegar in a large bowl until well combined. Season with salt. Add the noodles and toss to combine.
  • Thinly slice the chicken. Divide the noodles among 4 bowls and top with the green bean slaw, chicken and peanuts.

CHICKEN AND BLACK BEAN CASSEROLE



Chicken and Black Bean Casserole image

This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.

Provided by KATERS0404

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
1 medium onion, sliced
2 chicken breasts, cut into 2 inch pieces
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) package black beans, cooked and drained
2 ounces green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
½ cup uncooked white rice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 65.2 g, Cholesterol 51.2 mg, Fat 9.2 g, Fiber 10.8 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 328.9 mg, Sugar 7.1 g

FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons GOYA® Extra Virgin Olive Oil, divided
4 (5 ounce) boneless, skinless chicken breast fillets
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ red onion, finely chopped
½ red bell pepper, finely chopped
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh corn kernels
1 avocado, finely chopped
1 tablespoon GOYA® Lemon Juice
1 tablespoon finely chopped fresh cilantro

Steps:

  • Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • Divide chicken among serving plates; top with black bean mixture. Serve warm.

CHICKEN NOODLES WITH BLACK BEAN SAUCE



Chicken noodles with black bean sauce image

Stir up a delicious meal in one pot

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

250g pack Chinese egg noodles
1 tbsp olive oil
2 tbsp sesame oil
4 skinless chicken breasts , sliced
bunch spring onions , sliced
4 garlic cloves , chopped
205g jar black bean sauce
300g pack beansprouts
soy sauce , to serve

Steps:

  • Cook noodles according to pack instructions. Heat the olive oil and 1 tbsp sesame oil in a large wok, then stir fry the chicken until it just changes colour.
  • Add spring onions and garlic, cook briefly, then add black bean sauce and toss well. Drain noodles, add to the wok with the bean sprouts and remaining sesame oil. Toss until piping hot. Serve with soy sauce.

Nutrition Facts : Calories 549 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 4 milligram of sodium

DRAGON NOODLES WITH CHICKEN AND BLACK BEANS



Dragon Noodles with Chicken and Black Beans image

Make and share this Dragon Noodles with Chicken and Black Beans recipe from Food.com.

Provided by Tootalltygerlily

Categories     Chicken

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup canola oil or 1/4 cup other mild vegetable oil
1 clove garlic, minced
1 tablespoon very finely minced fresh ginger
1/2 teaspoon crushed red pepper flakes
1 teaspoon dark sesame oil
1/2 cup dry black beans
1/2 lb vermicelli or 1/2 lb capellini
3 -4 cups cold chicken, shredded or diced
3 -4 green onions, thinly sliced
1 carrot, julienned or grated
1/4 cup finely chopped fresh coriander
1 lime
2 teaspoons granulated sugar
1 tablespoon soy sauce
1/2 teaspoon salt

Steps:

  • To infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
  • Stir in sesame oil.
  • If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
  • Cover beans generously with cold water and bring to a boil.
  • Reduce heat, cover and simmer 1 1/2 hours or until just tender.
  • Check occasionally to make sure beans remain covered with simmering water.
  • Drain and cool.
  • Beans can be covered and refrigerated or frozen.
  • Cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
  • Drain; immediately refresh under cold running water until cooled.
  • Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
  • Finely grate zest from lime and squeeze juice (about 2 tbsp/25 mL); stir zest and juice with sugar, soy sauce and salt.
  • Then whisk into infused oil.
  • Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
  • Covered and refrigerated, salad keeps well for a day or two.

Nutrition Facts : Calories 265.1, Fat 10.6, SaturatedFat 0.9, Sodium 372.4, Carbohydrate 36.3, Fiber 3.3, Sugar 3, Protein 6.9

BLACKENED CHICKEN AND BEANS



Blackened Chicken and Beans image

My husband loves any spicy food, and this is one quick-fix recipe we can both agree on. As the chicken cooks, whip up salads of lettuce, tomato, avocado and shredded cheddar cheese. Dinner's done! -Christine Zongker, Spring Hill, Kansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup chunky salsa

Steps:

  • Combine the chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the beans, corn and salsa to the pan; heat through. Serve with chicken.

Nutrition Facts : Calories 297 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 697mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 8g fiber), Protein 29g protein. Diabetic Exchanges

DRAGON NOODLES



Dragon Noodles image

This is my absolute FAVORITE when I go to Shakespeare's Tavern in Atlanta. It is served chilled but it has a bite to it so it is the perfect cool, but warm dish. It is very light like a salad almost. I like to trade out the egg noodles for thin spaghetti noodles.

Provided by DarlingNikki56

Categories     One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

1/4 cup sesame oil
1 tablespoon Chinese chili sauce
2 1/2 tablespoons soy sauce
2 tablespoons juice from pickled ginger
1 1/2 tablespoons lemon juice
2 1/2 tablespoons japanese rice vinegar
2 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 lb very thin fresh Chinese egg noodles
1 grated lemon, rind of
2 tablespoons black sesame seeds, toasted in a dry, heavy skillet until fragrant
3/4 cup thinly sliced scallion
grated red radish
julienne scallion (both green and white)
toasted black sesame seed

Steps:

  • In a bowl combine the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar and salt. Whisk to blend and set the bowl aside.
  • In a colander fluff the noodles to separate and untangle the strands. Bring a large saucepan of water to a rolling boil. Add the noodles and swish them gently with chopsticks. Let them cook for 2 minutes or until the noodles are tender but still have some bite. Drain them, plunge them briefly into ice water, then drain again. Shake the colander to remove excess moisture and transfer the noodles to a bowl.
  • Whisk the dressing again to combine it. Toss the noodles with just enough of the dressing to moisten them well, using your fingers to coat and separate the strands. Let the noodles sit for 10 minutes.
  • Taste the noodles. If they seem dry, add a bit more dressing and toss again. Add the lemon rind, black sesame seeds and scallion rings and toss well.
  • Taste the noodles again. They should be bright and sparkly. Cover them tightly and refrigerate up to one day.
  • To serve: Bring the noodles to room temperature. Mound the noodles in a bowl or twirl them in individual bowls. Garnish each dish with grated red radish, scallion and black sesame seeds.
  • Serves 2 or 3 as a main course; 4 to 6 as part of a multi-course meal.

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