Hot Sour Chicken And Noodles Recipes

QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP

Steps:

• Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
• Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
• Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

CREAMY CHICKEN AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
• Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
• Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

SWEET-AND-SOUR CHICKEN NOODLES RECIPE BY TASTY

Steps:

• Sear the chicken until golden brown in the pan with the salt and pepper. Take out and set aside.
• In the same pan, fry the garlic and red pepper for a couple of minutes before stirring in the soy sauce, ketchup, and vinegar.
• Add the chicken and noodles, and mix together for another couple of minutes.
• Garnish with sesame seeds.
• Enjoy!

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.

CHINESE HOT AND SOUR CHICKEN NOODLE SALAD

Steps:

• In a 5-6 quart pan, bring about 3 quarts of water to a boil.
• Add chicken, cover and bring to a boil.
• Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
• Lift out chicken, let cool and reserve water.
• Remove and discard skin and bones*; tear chicken into bite-size shreds.
• If made ahead, cover and chill chicken and water until next day.
• Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
• Drain; immerse in cold water until cool, then drain well again.
• Remove any debris from peppercorns.
• In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
• Pour peppercorns into a blender and whirl until finely ground.
• Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
• Let cool and add ground pepper, vinegar, soy sauce and cilantro.
• On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
• Pour dressing evenly over salad and mix to blend.
• - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.

CHICKEN & EGG NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

HOT & SOUR CHICKEN AND NOODLES

Steps:

• Heat broth in large saucepan to simmering.
• Mix vinegar, oil and hot sauce in small bowl.
• Stir in cornstarch until smooth and well blended.
• Stir miso paste into hot broth to dissolve.
• Add chicken, mushrooms, carrots and salt; return to simmering.
• Re-whisk cornstarch mixture; stir into soup along with scallions.
• Simmer until slightly thickened, about 1 minute.
• Divide noodles among serving bowls; ladle in soup.