STIR-FRIED CHICKEN AND NOODLES
"I live in a university town that draws students from many different cultures...and I frequently come across the tasty native dish like this Chinese one," says Stacey Nutt of Ames, Iowa.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions., Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.
Nutrition Facts : Calories 258 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 672mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
CHICKEN STIR-FRY WITH NOODLES
Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.
STIR-FRIED CHICKEN AND NOODLES
Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first seven ingredients; set aside 3/4 cup.
- Place chicken in remaining marinade.
- Refrigerate 30 minutes.
- Drain chicken and discard marinade.
- Stir-fry chicken in 2 teaspoons oil until no longer pink.
- Remove and keep warm.
- Stir-fry broccoli and carrots in remaining oil.
- Add cabbage and peas.
- Stir-fry until tender crisp.
- Meanwhile cook pasta according to directions.
- Combine cornstarch and reserved marinade; add to vegetable mixture.
- Bring to a boil; stir and cook until thickened.
- Add drained pasta and chicken to mixture; cook until heated through.
CHICKEN AND NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
- Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
- Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
- Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
Nutrition Facts : Calories 315 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 104 milligrams, Sodium 555 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 31 grams, Sugar 3 grams
INCREDIBLY EASY CHICKEN AND NOODLES
My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.
Provided by Tammy Christie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g
CHICKEN AND VEGETABLE GLASS NOODLE STIR-FRY
This stir-fry comes together in about 30 minutes. It's also a perfect way to get in some tasty vegetables! Feel free to swap types of vegetables.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes.
- Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more.
- Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 81.2 g, Cholesterol 32.3 mg, Fat 8.4 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 691.1 mg, Sugar 3.8 g
CHICKEN AND NOODLE STIR FRY
This started its life as a recipe for a beef and noodle salad-served cold, but because of missing ingredients and my general forgetfulness, I arrived at this dish. It was gobbled up by all present-even the very fussy 96-year-old. I've posted the recipe here because the guests who ate it want to recreate it. It's tasty and fast to make-and not too spicy. It's also versatile. You can double or triple it, and you can leave out ingredients, add extra ones and even switch from beef to chicken. Oyster sauce is sweet, so be careful about adding the brown sugar, too.
Provided by Leggy Peggy
Categories Curries
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
- Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
- Stir fry the chicken, in batches. Set aside.
- Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender.
- Add the mint, nuts and cooking sauce, and cook for one minute.
- Add the chicken and heat until warm again.
- In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot.
- Drain the noodles and combine with chicken and cooking sauce mixture.
- Enjoy!
Nutrition Facts : Calories 351.4, Fat 19, SaturatedFat 4.4, Cholesterol 72.6, Sodium 842.1, Carbohydrate 19.1, Fiber 2.6, Sugar 11.9, Protein 27.1
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- Cook noodles in a large pot of lightly salted boiling water according to package directions, using a pair of tongs or chopsticks to encourage noodles to loosen up and separate. Drain noodles in a colander and rinse under cold running water to remove any excess starch. Transfer noodles to a large bowl and toss with 2 tsp. grapeseed oil to prevent them from sticking together. Set noodles aside.
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