Chicken Noodle Stir Fry Food

CHICKEN NOODLE STIR-FRY

Steps:

• Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. , Drain noodles. Stir the noodles, contents of seasoning packet and teriyaki sauce into the chicken mixture until well combined.

CHICKEN STIR-FRY WITH NOODLES

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.

STIR-FRIED CHICKEN AND NOODLES

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 VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

CHICKEN AND RICE NOODLE STIR FRY

Steps:

• Sprinkle chicken with garlic powder, onion powder, and black pepper.
• Soak rice noodles in a bowl with hot water until softened, about 10 minutes; drain and cut noodles in half with scissors.
• Heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat; cook and stir garlic in the hot oil until fragrant, about 1 minute. Add onion and green bell pepper; cook, stirring constantly, until onion and pepper are softened, about 5 minutes. Add remaining 1 1/2 tablespoons vegetable oil; cook and stir chicken into onion mixture until chicken is no longer pink in the center, 5 to 7 minutes.
• Stir wine, soy sauce, and teriyaki sauce into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes. Add baby corn and green onions; toss to evenly coat with sauce. Mix rice noodles into stir fry mixture; toss to coat. Cook and stir until heated through, about 2 more minutes.

CHICKEN AND NOODLE STIR FRY

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!

HOISIN NOODLE STIR-FRY

Steps:

• Combine all the marinade ingredients and the chicken in a dish and mix well.
• Cover and refrigerate for several hours or overnight.
• Drain the chicken from the marinade, reserve marinade.
• Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
• Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok.
• Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft.
• Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted.
• Add the noodles, toss well and then transfer to serving plates.
• Blend the reserved marinade with the cornstarch and water.
• Add to the wok and cook, stirring, until the mixture boils and thickens.
• Return the chicken to the wok and stir-fry until heated through.
• Spoon onto the bok choy mixture on the serving plates.
• This recipe can be prepared a day ahead.

RAMEN NOODLE STIR-FRY WITH CHICKEN AND VEGETABLES

Steps:

• Bring 1 1/2 cups water to a boil in a small saucepan. Add ramen noodles, reserving seasoning packet for later use. Cook noodles at a boil for 2 minutes; drain and set aside.
• Heat 1 teaspoon oil in a large skillet over medium heat. Cook and stir chicken in skillet until completely browned, about 5 minutes. Remove chicken from skillet with a slotted spoon to a bowl, reserving drippings in the skillet. Place a plate over the bowl to keep chicken warm.
• Increase heat under the skillet to high. Cook and stir broccoli, onion, and garlic in the skillet until slightly tender, 3 to 5 minutes. Mix drained noodles, reserved seasoning from the ramen noodle package, bean sprouts, water, water chestnuts, soy sauce, oyster sauce, and chile-garlic sauce into the broccoli mixture; cook and stir until hot, 3 to 5 minutes. Add tomato wedges; cook until tomatoes are warm, 2 to 3 minutes.

CHICKEN AND VEGGIE NOODLE STIR-FRY RECIPE

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Add peppers, mushrooms and celery; cook and stir 3 min. or until chicken is done and peppers are crisp-tender. Stir in combined dressing and soy sauce. Add remaining ingredients; cook and stir 3 min. or until heated through.
• Drain noodles. Serve topped with chicken mixture.