Asian Noodles With Chicken Food

ASIAN GARLIC NOODLES

Steps:

• In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes. Serve immediately, garnished with cilantro, if desired.

CHICKEN STIR-FRY NOODLES

Steps:

• Rinse the fresh egg noodles with cold water, drain the excess water and set aside.
• In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.
• Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl. Set aside.
• Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately.

ASIAN NOODLES WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

SPICY ASIAN NOODLES WITH CHICKEN

Steps:

• Heat 2 t. oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 t. oil, chicken, and next 6 ingredients.
• Cook noodles according to package directions. Drain and rinse under cold water; drain again. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

ASIAN NOODLES WITH SUMMER VEGETABLES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl.
• Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
• Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha.

EASY ASIAN CHICKEN NOODLE SOUP

Steps:

• Heat a large pot to a medium heat and add 1 tablespoon sesame oil, along with garlic and ginger. Saute until fragrant, about 1 minute. Add carrots, mushrooms and salt. Cook until slightly softened, about 2-3 minutes.
• Add chicken stock, soy sauce and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Gently add noodles and simmer until softened, about 3-4 minutes. Nestle chicken in, and simmer until cooked through, about 2-3 minutes. Add green onions and season to taste with salt and pepper.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)

Steps:

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.
• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.
• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
• Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

ASIAN NOODLES WITH CHICKEN AND SCALLIONS

Steps:

• Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
• Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
• While noodles cook, tear chicken into chunks.
• Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
• Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.

ASIAN NOODLES

Steps:

• Bring a large pot of water to a boil. Cook pasta according to package directions; add mushrooms and pepper during last 2 minutes of cooking.
• Combine vinegar, soy sauce, oil, and ginger to make dressing.
• Drain pasta and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with parsley before serving.

ASIAN PEANUT NOODLES WITH CHICKEN

Steps:

• For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
• Boil water for the noodles cook pasta according to package instructions.
• Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
• Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
• Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
• Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
• Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

CHICKEN NOODLES RECIPE

Steps:

• Marinate chicken with pepper, salt , soya sauce and spice powder or garam masala. Cover and set aside until the noodles are boiled.
• Bring 2 to 2 1/2 liters of water to a boil in a large pot.
• Add noodles to the boiling water. Please follow the instructions on the noodles pack for timings. If the instructions insist, then add 1 tsp oil and salt to the boiling water.
• Meanwhile wash and cut all the veggies. Set these aside.
• When the noodles are cooked to al dente, drain them to a colander. Do not overcook them as they turn sticky and mushy.
• Immediately add 1 tsp to tbsp oil and smear it well to the noodles. Set these aside.

ASIAN CHICKEN AND NOODLES

Steps:

• Bring water to boil in medium saucepan. Add Noodles and carrots; stir. Cook 3 min.
• Add chicken and 1 tsp. Seasoning (from ramen soup package); mix well. Cook 5 min. or until heated through, stirring occasionally. Discard remaining seasoning.
• Sprinkle with onions.