Panfried Egg Noodles With Chicken Shrimp And Vegetables Recipes

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SHRIMP STIR FRY WITH EGG NOODLES



Shrimp Stir Fry With Egg Noodles image

This delicious shrimp dish is a colorful, easy to make, and will keep you wanting seconds. Enjoy.

Provided by juana

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 6

Number Of Ingredients 12

1 pound fresh Chinese egg noodles
2 tablespoons olive oil
⅓ cup chopped onion
1 clove garlic, chopped
¾ cup broccoli florets
½ cup chopped red bell pepper
2 cups cooked shrimp
½ cup sliced water chestnuts, drained
½ cup baby corn, drained
½ cup canned sliced bamboo shoots, drained
3 tablespoons oyster sauce
1 tablespoon red pepper flakes, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
  • Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
  • Serve shrimp and vegetables over noodles.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 49 g, Cholesterol 83.2 mg, Fat 6.3 g, Fiber 2.6 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 615.7 mg, Sugar 2.2 g

STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP



Stir-Fried Egg Noodles with Chicken and Shrimp image

The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 17

8 ounces Chinese egg noodles (linguine can be substituted)
1 fresh jalapeno pepper, diced
1 tablespoon plus 1 teaspoon sesame oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 medium shallots (2 1/2 ounces total), peeled and minced
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 tablespoons reduced-sodium soy sauce
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
Nonstick cooking spray
12 ounces boneless, skinless chicken breast (2 breast halves), cut into 1 1/2-inch pieces
2 scallions, trimmed, white and light-green parts only, thinly sliced
1 bunch broccoli rabe (about 1 1/2 pounds), trimmed and blanched
4 Thai chile peppers or 1 medium jalapeno pepper
1 cup finely shredded green cabbage
8 ounces medium shrimp, peeled and deveined

Steps:

  • Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
  • In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
  • Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
  • Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
  • Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
  • Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.

Nutrition Facts : Calories 334 g, Cholesterol 125 g, Fat 7 g, Fiber 1 g, Protein 30 g, Sodium 701 g

CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)



Crispy Pan-Fried Noodles with Chicken and Vegetables (Gai See Liang Mein Wong) image

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

5 medium or 7 small dried shiitake mushrooms
1 pound pan-fried noodles or chow mein noodles
1 pound (4 to 5) boneless skinless chicken thighs
Kosher salt
3 1/4 teaspoons sugar
2 tablespoons plus 1 1/4 teaspoons cornstarch
2 1/4 teaspoons light soy sauce, divided
1 tablespoon plus 1 1/4 teaspoons Shaoxing rice wine
Neutral oil, such as canola oil or vegetable oil
2 small carrots (about 3/4 pound), peeled and thinly sliced on the diagonal
1 pound bok choy (about 4 to 5), stems and leaves separated
2 scallions
1 clove garlic
2 tablespoons oyster sauce
1/2 teaspoon dark soy sauce

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.

SEAFOOD PAN FRIED NOODLES



Seafood Pan Fried Noodles image

Chinese pan fried noodles, topped with stir fried seafood and vegetables. You can add any vegetables you like, I just used what I had on hand. Broccoli, snow peas, red and yellow peppers work well too.

Provided by SocaliJL

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb Chinese egg noodles
16 medium shrimp, peeled and de-veined
1/2 lb scallops
1/2 small carrot, julienned
6 baby corn, sliced
2 scallions, diced
1/2 cup mushroom, sliced
2 cups baby bok choy, cut
1 1/2 cups chicken broth
1 teaspoon garlic clove, chopped
1 teaspoon ginger, minced
2 teaspoons cornstarch
vegetable oil
2 tablespoons oyster sauce
1 tablespoon soy sauce
salt
pepper

Steps:

  • Clean, peel, and de-vein shrimp. Rinse scallops.
  • Marinade seafood with salt, pepper, and 1 tsp cornstarch to coat. Keep in fridge until ready to cook.
  • Boil water and cook noodles for a few minutes.
  • Drain noodles and pan fry in a non-stick pan with 1T oil.
  • Once brown and crisp, transfer to serving plate and set aside.
  • Heat oil in wok. Add garlic and ginger and stir-fry seafood until cooked. Remove from pan and set aside.
  • Add vegetables, chicken broth, soy sauce, and oyster sauce.
  • When vegetables are about done, add seafood back to pan.
  • Add remaining cornstarch mixed with a little water to thicken broth.
  • Pour over noodles and serve hot.

Nutrition Facts : Calories 327.1, Fat 3.9, SaturatedFat 0.9, Cholesterol 101, Sodium 955.5, Carbohydrate 47.5, Fiber 2.8, Sugar 2.5, Protein 24.8

HERB STIR-FRIED SHRIMP WITH VEGETABLES AND EGG NOODLES.



Herb stir-fried shrimp with vegetables and egg noodles. image

Adapted from Bon Appetit (April 2004). This one dish meal is a great way to use garden herbs and vegetables with jumbo shrimp.

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, room temperature
1/2 cup minced fresh tarragon
4 teaspoons minces fresh chives
1 lemon
1 bunch leek, white and pale green parts only,sliced
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 lb jumbo shrimp, peeled and deveined
12 ounces green beans, trimmed
12 ounces frozen peas
16 ounces egg noodles, uncooked

Steps:

  • Mix butter, tarragon, chives and grated lemon peel (from one lemon) in a bowl. Mash with a fork to combine.
  • Melt herb butter in large skillet over medium heat.
  • Add leeks and thyme and cook for 5 minutes, reduce heat to low and continue cooking for 8-10 minutes longer. Remove from heat.
  • In a large saucepan bring water to a boil to cook egg noodles. When water boils add egg noodles and green beans to pan. Cook 6 minutes and then add green peas to water, cook 4 minutes longer. After a total of 10 minutes, drain well.
  • While noodles and vegetables are cooking, put skillet back on med high heat and add shrimp and lemon juice (from one lemon) to leeks and herbs and stir-fry over med high heat for 6-10 minutes.
  • Add shrimp/leeks to egg noodles/vegetables in a large bowl.
  • Serve immediately.

PANFRIED EGG NOODLES WITH CHICKEN, SHRIMP, AND VEGETABLES



Panfried Egg Noodles with Chicken, Shrimp, and Vegetables image

Categories     Sauce     Chicken     Egg     Vegetable     Side     Fry     Shrimp     Noodle     Boil

Yield serves 2 as a main dish, or 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 26

1/2 pound medium Chinese egg noodles, fresh or thawed
Salt
1 1/2 teaspoons sesame oil
Marinade
1/4 teaspoon sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
2 teaspoons light (regular) soy sauce
1/2 teaspoon sesame oil
1/4 pound boneless, skinless chicken breast, cut across the grain into slices 2 inches long and a scant 1/4 inch thick
1/3 pound medium or large shrimp, peeled and deveined
Flavoring Sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 teaspoons fish sauce
1 tablespoon light (regular) soy sauce
1 teaspoon sesame oil
3/4 cup warm water
1 carrot, peeled, halved lengthwise, and cut on the diagonal into 1/8-inch-thick slices
1/2 pound baby bok choy, cut on the diagonal into 3/4-inch-wide pieces
3 dried wood ear mushrooms, reconstituted (page 334), trimmed, and cut into 1/4-inch-wide strips (about 1/4 cup)
5 1/2 tablespoons canola or other neutral oil
2 tablespoons water
2 scallions, white and green parts, cut into 1 1/2-inch lengths and white part bruised with the broad side of a cleaver or chef's knife
1 tablespoon peeled and finely shredded fresh ginger (page 51)
2 teaspoons cornstarch dissolved in 1 tablespoon water

Steps:

  • Cook the egg noodles in a large pot of boiling water for 3 to 4 minutes, or until cooked but still firm. Drain, flush with cold water, and drain again. Transfer to a large plate or baking dish. Gently toss with a scant 1/2 teaspoon salt and the sesame oil, and then spread the noodles out to dry and cool. Once the noodles are cool, they are ready for panfrying. Or, you may put them in an airtight container or zip-top plastic bag and refrigerate them overnight; bring them to room temperature before panfrying.
  • To make the marinade, in a shallow bowl large enough to accommodate the chicken and shrimp, combine the sugar, cornstarch, white pepper, soy sauce, and sesame oil and mix well. Add the chicken and shrimp and use chopsticks to coat evenly. Set near the stove.
  • To make the flavoring sauce, in a small bowl, combine the sugar, salt, fish sauce, soy sauce, sesame oil, and water and stir to dissolve the sugar. Set near the stove.
  • Bring a pot of salted water to a rolling boil. Drop in the carrot. When the water returns to a boil, add the bok choy and cook for about 1 minute, or until the bok choy is tender and bright green. Drain the vegetables, flush with cold water, and drain again. Add the wood ear mushrooms and set near the stove. Place a plate near the stove for the holding the elements of the stir-fry as you cook them.
  • To panfry the noodles, heat 1 1/2 tablespoons of the canola oil in a 10-inch nonstick skillet over medium heat. Add the noodles and spread them out into a large, flat pancake. Add the water, cover, and cook for 1 to 2 minutes, or until the noodles have softened. Uncover and panfry the noodles, undisturbed, for 4 to 6 minutes, or until they are a nice crunchy brown on the bottom. As the noodles crisp, they will move in a solid mass when you shake the skillet handle. Use a wide spatula to turn the noodles over, or flip them over with a confident sharp jerk of the skillet handle. Dribble 1 1/2 tablespoons of the oil into the pan, adding it at the rim. Fry the second side for 5 to 7 minutes. Slide the finished noodle pancake out onto a large serving plate. Use kitchen scissors to cut it into 6 to 8 wedges. If you like, put the plate of noodles in a warm oven while you stir-fry the topping.
  • In a wok or large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the scallions and ginger and stir-fry for about 15 seconds, or until fragrant. Bank the scallions and ginger on one side of the pan, and then add the chicken and shrimp, spreading them out into a single layer. Let cook, undisturbed, for about 1 minute. When they start to brown, use a spatula to flip and stir-fry them, incorporating the scallions and ginger, for another 1 to 2 minutes, or until the chicken and shrimp have turned color but are still undercooked. Transfer to the plate.
  • Add the remaining 1 1/2 teaspoons oil to the pan. Add the vegetables and stir-fry for about 1 minute, or until heated through. Give the flavoring sauce a stir and add it to the pan. When it begins to bubble, return the chicken and shrimp to the pan and move them around for about 1 minute to combine everything and finish cooking the chicken and shrimp. Give the cornstarch mixture a stir, add to the pan, and stir for about 30 seconds, or until the sauce is smooth and thick. Pour the topping over the noodles and serve at once.

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SHRIMP-AND-PORK PAN-FRIED NOODLES RECIPE - FOOD NEWS
Heat 4 tablespoons of oil in a large non-skillet over high heat. When oil begins to smoke, add the noodles and toss well with the oil until the noodles are evenly spread out in the skillet. Stir the noodles every 30 seconds or so until lightly browned and starting to crisp up. Reduce head to […]
From foodnewsnews.com


SHRIMP WITH PAN-FRIED NOODLES - VIKING RIVER CRUISES
Heat a wide nonstick frying pan over medium and add 1 T (15 ml) of vegetable oil, swirling pan to coat. Spread half of noodles evenly in pan and cook about 5 minutes. Turn; cook another 5 minutes until golden brown. Shake pan a few times to prevent noodles from sticking. Transfer to a baking sheet and keep warm in a 200°F (100°C) oven.
From vikingrivercruises.com


PANFRIED EGG NOODLES WITH CHICKEN, SHRIMP, AND VEGETABLES (Mì XàO …
Save this Panfried egg noodles with chicken, shrimp, and vegetables (Mì xào dòn thập cẩm) recipe and more from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors ...
From eatyourbooks.com


STIR FRIED NOODLES WITH SHRIMP AND VEGETABLES {FILIPINO PANCIT …
2012-10-10 Remove from heat and set aside. In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to the pot and stir to combine. Add the remaining tablespoon of oil to a large skillet and add the contents of the pot.
From pinchofyum.com


SHRIMP AND EGG NOODLES RECIPE - SIMPLE CHINESE FOOD
1. Original image. 2. . Break the eggs into egg liquid. 3. Pour an appropriate amount of oil into the pan, pour in the egg liquid and fry until solidified, pour in the shrimp and stir fry evenly. 4. Add appropriate amount of water, bring to a boil, add appropriate amount of salt and chicken essence. 5.
From simplechinesefood.com


PAN FRIED EGG NOODLES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CRISPY PAN FRIED NOODLES - KIRBIE'S CRAVINGS
2014-05-27 Bring to a boil. Dissolve cornstarch in water and pour into mixture. Cook until it thickens, stirring constantly. Add about half of the gravy into the pan of vegetables and protein. Cook for about 2-3 minutes, coating and flavoring stir fry with the gravy. Add the stir fry on top of crispy noodles.
From kirbiecravings.com


CHICKEN PAN-FRIED NOODLES (GAI SEE CHOW MEIN) | RECIPE | PAN …
May 18, 2014 - Chicken Pan-Fried Noodles (Gai See Chow Mein) is one of our favorite dim sum noodle dishes.Crispy pan fried noodles with a brown chicken sauce is the best! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.com


SINGAPORE NOODLES WITH CHICKEN & VEGETABLES RECIPE. ASIAN …
Cook the noodles. Place a large saucepan of water over high heat, add the salt, and bring to a boil. Add the noodles, reduce to medium heat, and cook until just tender, about 2 minutes. Drain into a colander and rinse with cold running water. Let drain again and set aside. 3.
From cookafterme.com


7,084点の中華鍋の動画素材 - AFLO.COM
7,084点の中華鍋の動画素材 国内最大級のストックフォト検索ダウンロードサイトaflo.com-アフロ。日本人をはじめとする人物写真素材、自然風景、イラスト、アートなど様々な広告向け写真素材・映像素材から、最新のニュース、スポーツ、エンタメや歴史的アーカイブ写真まで豊富に取り揃えて ...
From aflo.com


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