Stir Fried Egg Noodles With Chicken And Shrimp Recipes

SHRIMP STIR FRY WITH EGG NOODLES

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.

SHRIMP AND CHICKEN STIR-FRY WITH NOODLES

Steps:

• Heat oil in deep skillet or wok set over medium-high heat; sauté chicken, broccoli and onion for about 4 minutes or until chicken is browned. Add shrimp and cook for about 2 minutes or until opaque.
• Stir in VH® General Tao Stir-Fry Sauce and peas; cook, stirring, for about 2 minutes or until heated through.
• Meanwhile, cook rice noodles according to package directions. Spoon stir-fry over rice noodles and sprinkle with green onions.

STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP

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.

PANFRIED EGG NOODLES WITH CHICKEN, SHRIMP, AND VEGETABLES

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.

STIR FRIED EGG NOODLES WITH CHICKEN

Steps:

• Bring the 6 cups of water to a boil in a large pot; add noodles, stir so they do not stick, then cook until tender (see package directions).
• Drain noodles and set aside.
• In a small bowl, combine 1/2 cup water with cornstarch, fish sauce, soy sauce, and sugar; mix well and set aside.
• Heat your wok or large skillet over high heat, then add oil, garlic, and chicken; stir fry until chicken is cooked through; season with salt and pepper.
• Stir in carrots and onion; add noodles and stir until noodles are hot.
• Stir in bean sprouts; add cornstarch mixture and stir well to thicken sauce.
• Remove from heat and stir in green onions.
• Serve hot.