CHICKEN NOODLE STIR-FRY
Darlene Brenden of Salem, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use whatever vegetables you happen to have on hand," she suggests. "The dish is different every time I make it."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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.
STIR-FRY OF CHICKEN WITH HOKKIEN NOODLES
The secret to this dish is creating a rich sauce to coat the noodles. A good sauce should combine the natural flavours of the ingredients used with a few carefully selected seasonings to enhance those flavours.
Provided by Adam Liaw
Categories Main-course
Time 30m
Yield SERVES 2-4
Number Of Ingredients 16
Steps:
- Blanch the broccoli florets by placing them in a covered microwave-safe dish with ¼ cup of water. Microwave for 2½ minutes at high power. Alternatively, blanch the broccoli in boiling water for 2 minutes. Heat a wok until it is very hot and add the oil around the top edge so it runs into the bottom of the wok. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the sliced chicken, season with a little salt and stir-fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper, sugar and chicken stock, and bring to a boil. Taste the sauce forming in the wok. It should be strong and flavourful. Adjust the seasoning as desired. Add the broccoli and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Add the basil then pour over the cornflour mixture, stirring through until the sauce is thickened and coating the noodles. Transfer to a plate and garnish with basil leaves and fried shallots. Adam's tip To separate hokkien noodles in their bag, poke a few holes in the bag and massage the noodles. Once separated, you can even microwave them in the bag before stirring them into the wok, which can really speed up the cooking process.
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 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.
CHICKEN STIR FRY WITH RICE NOODLES
Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.
Provided by Nagi
Time 15m
Number Of Ingredients 18
Steps:
- Mix chicken, cornstarch and oil in a bowl.
- Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
- Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
- Heat oil in a wok or large skillet over high heat.
- Add garlic and onion, cook for 30 seconds.
- Add chicken, cook for 1 minute until it changes colour from pink to white.
- Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
- Add mushrooms, cook for 30 seconds.
- Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
- Garnish with sesame seeds and green onions then serve immediately.
Nutrition Facts : ServingSize 419 g, Calories 427 kcal
CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)
You will love this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles. Delicious dinner made in no time! Thank you to Love from MunchkinTime.com for sharing this delicious recipe!
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 13
Steps:
- Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
- Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
- In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
- Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
- Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!
Nutrition Facts : Calories 588 kcal, Carbohydrate 80 g, Protein 30 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 877 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
20-MINUTE CHICKEN RAMEN STIR-FRY
Chicken Ramen Stir-Fry is tender, springy ramen noodles with chicken and broccoli in a sweet and savory sauce. It tastes better than take-out, has less than 400 calories, and comes together in about 20 minutes.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 20m
Number Of Ingredients 12
Steps:
- In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
- Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing, but reduce by one minute since noodles will continue to cook slightly more when added to the stir-fry.) When the noodles are tender, drain.
- While noodles soak, toss chicken with some salt and pepper.
- Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
- Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).
- Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
- Add chicken and noodles to the pan and toss everything to coat in sauce.
- Remove from heat and add green onions and sesame seeds, if using. Serve immediately!
Nutrition Facts : ServingSize 1 serving, Calories 396 kcal, Carbohydrate 41 g, Protein 31 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 788 mg, Fiber 3 g, Sugar 8 g
LOW-CARB CHICKEN NOODLE STIR-FRY
Nearly zero carbs thanks to shirataki noodles.
Provided by BILL556
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil. Add chicken breasts; simmer until no longer pink in the center, about 20 minutes.
- Meanwhile, bring another pot of water to a boil. Add noodles and boil for 2 to 3 minutes. Drain well.
- Drain chicken and cool until safe to handle, 5 to 10 minutes. Pull apart into bite-sized pieces.
- Heat oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, 3 to 5 minutes. Add chicken, water chestnuts, carrot, soy sauce, garlic salt, and pepper. Mix well until blended and carrot is tender, about 4 minutes.
- Pour chicken broth into the wok. Add noodles and cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 26.9 g, Cholesterol 60 mg, Fat 16.3 g, Fiber 7.6 g, Protein 26 g, SaturatedFat 2.8 g, Sodium 1898.6 mg, Sugar 6.4 g
CHICKEN RAMEN STIR FRY NOODLES
Steps:
- Mix all the ingredients in the stir fry sauce, and stir to combine. Set aside until needed.
- Heat 2 tbsp of oil in a large non-stick skillet on high heat. When the oil is hot, add the sliced chicken and a generous pinch of salt.
- Stir fry the chicken on high heat for about 1 minute to cook the chicken.
- Add the stir fry sauce and the zucchini and mix to combine.
- Break the instant ramen noodle blocks in half. Push the chicken/zucchini to the side, and place the ramen noodles on the skillet (directly on the surface of the skillet).
- Pour the water over the ramen noodles. Immediately cover with a lid, and let it steam for about 2 minutes, until the noodles soften.
- Flip the ramen noodles over to cook on the other side, and use tongs or a spatula to gently break apart the softened noodles. Cook for a further 1 - 2 minutes, uncovered.
- Separate the noodles and mix through with the chicken and zucchini, so that the noodles are well coated with the stir fry sauce.
- Cook for a further minute or 2 ONLY if you prefer soft noodles. Otherwise remove the noodles from the heat at this point.
- Serve the ramen noodles while hot, with chopped green onions and sesame oil on top.
Nutrition Facts : Calories 597 kcal, Carbohydrate 68 g, Protein 29 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 48 mg, Sodium 2711 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
CHICKEN STIR FRIED UDON NOODLES
Chicken stir fried udon noodles is not only tasty, but also the color combination of vegetables, meat and noodles make this dish very attractive.
Provided by Tracy O.
Categories Main Course Noodles Side Dish
Number Of Ingredients 13
Steps:
- Wash and cut cabbage
- Wash and cut carrot into strips
- Wash and cut chicken thigh into strips
- Add oyster sauce 2 tablespoons, garlic powder 1/2 teaspoon, soy sauce 1 tablespoon, sugar 1/2 teaspoon and sesame oil 1 tablespoon to marinate chicken for 15-20 minutes before cooking.
- Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried cabbage for a few minutes until it is soft.
- Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried carrot for a few minutes until it is soft.
- Pour 1 teaspoon of vegetable oil into non-stick pan. Add marinated chicken and stir fried it for until it is cooked.
- Set the cooked cabbage, carrot and chicken aside
- Pour 1 teaspoon vegetable oil into non-stick pan. Then, add udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.
- After that, use a chopstick to loose up the udon noodles. Add another 2 tablespoons of water and keep stir fried the noodles.
- Next, add all the cooked cabbage, carrot and chicken to the udon noodles.
- Stir fried them little bit and ready to serve
Nutrition Facts : Calories 156 kcal, Carbohydrate 6 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 793 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN STIR-FRY NOODLES
Chicken Noodles - Stir-fried chicken noodles with chicken and egg noodles. This easy chicken noodles recipe is delicious, easy to make, and perfect for weeknight dinner.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 588 calories, Carbohydrate 110 grams carbohydrates, Cholesterol 199 milligrams cholesterol, Fat 31 grams fat, Fiber 5 grams fiber, Protein 38 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 people, Sodium 1244 grams sodium, Sugar 6 grams sugar
CHICKEN STIR FRY WITH RICE NOODLES
One of the best Vietnamese stir fries ever
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 21
Steps:
- Mix the chicken cornstarch and oil together in a bowl and set aside. Mix the sauce ingredients together and set aside.
- Cook the noodles according to package directions and drain.
- Place the olive oil in a wok and add the onions and stir fry for 3 minutes. Add the garlic and stir fry 30 seconds. Add the chicken and stir fry 2 minutes.
- Add the white parts of the bok choy and mushrooms. stir fry 3 minutes. Add the green onions and stir fry 30 seconds.
- Add the noodles and sauce and stir to coat all the noodles and veggies in the sauce. Add the green parts of the bok choy and let wilt.
- plate in bowl and garnish with cilantro.
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
CHICKEN UDON STIR FRY
Fresh veggies, juicy chicken, & udon noodles are tossed in a sweet & spicy sauce for a quick and easy Asian-inspired meal!
Provided by Holly Nilsson
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Combine all sauce ingredients in a small bowl and set aside.
- Cook udon noodles according to package directions, drain well, and set aside.
- While noodles are cooking heat oil in a large pan over medium-high heat. Season chicken with salt and pepper to taste and add to the pan. Cook stirring occasionally until browned and no pink remains, about 5 minutes. Remove the chicken from the pan and set aside in a bowl.
- Add the onions to the pan adding more oil if needed. Cook 2 mintues. Add remaining vegetables. Cook, stirring occasionally, just until tender-crisp, about 5 minutes.
- Whisk the sauce (the cornstarch can settle to the bottom) and add to the vegetables. Bring to a simmer and let cook for about 1 minute.
- Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
- Garnish with sesame seeds and green onions if desired.
Nutrition Facts : ServingSize 0.25 recipe, Calories 376 kcal, Carbohydrate 46 g, Protein 32 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 107 mg, Sodium 1525 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 4 g
More about "chicken stir fry noodles food"
HOW TO MAKE CHICKEN NOODLE STIR-FRY - FOOD ONEHOWTO
From food.onehowto.com
5/5 (1)
- The first thing you have to do when making chicken stir-fry is to heat up a little oil in a wok. While it's heating up, cut the chicken breasts into small pieces. Season them with salt and pepper to taste and cook them in the hot oil.
- When you see that the chicken is done, remove it from the heat and use the same oil to cook the chopped garlic and onion. Don't dice the onions; instead, cut them into strips so that the flavour is enhanced.
- Do the same with the rest of the vegetables: the carrots and both peppers. Cut them into elongated shapes and add them to the wok to cook. When they are slightly done, add the mushrooms (since they cook quicker than the other vegetables). Read our article on how to cook vegetables in a wok for tips on doing this.
- Keep stirring the vegetables in the wok to prevent them from burning. When you see that they are cooked to your liking, this is when you re-add the chicken you removed earlier. Stir all the ingredients to mix then together and you will be left with one delicious chicken and vegetable stir-fry.
STIR FRY NOODLES WITH CHICKEN AND VEGETABLES - …
From barefeetinthekitchen.com
4.8/5 (13)Total Time 30 minsCategory Main CourseCalories 501 per serving
- Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with 1/2 tablespoon oil and toss well to separate.
- Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
- In a large stainless skillet, over high heat, warm 1/2 tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce. Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
- Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
CHICKEN NOODLE STIR FRY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 40 minsCategory MainsCalories 493 per serving
- Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges.
- Trim, peel and thinly slice the carrots at an angle.Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits.
CHICKEN NOODLE STIR FRY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 2Total Time 16 minsCategory Healthy Chicken RecipesCalories 579 per serving
- Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.
- In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat.
- Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.Cook the noodles in a large pan of boiling salted water according to the packet instructions.
STIR FRY NOODLES WITH CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (23)Total Time 25 minsCategory MainCalories 336 per serving
- Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown.
- Remove the chicken from the pan. Add the mushrooms, carrots, celery and red bell pepper to the pan and cook for 4-5 minutes or until just softened.
DELICIOUS AND EASY CHICKEN NOODLE STIR FRY | DON'T GO ...
From dontgobaconmyheart.co.uk
5/5 (5)Calories 253 per servingCategory Dinner, Main Course
- Cook your noodles according to packet instruction, drain and toss with a good drizzle of sesame oil. Do not rinse.
- In a wok or suitably sized pan heat up your vegetable oil over high heat. Season your chicken with a pinch of salt and black pepper then place in the wok. Fry for a minute or so until golden on one side, then slip and place in your garlic, chilli and garlic. Fry further until the chicken is golden and just about cooked through, and the aromatics begin to brown. Remove from wok and place to one side.
- Keeping the heat high and adding more vegetable oil if necessary, add your carrot and red pepper/capsicum. Shake the wok regularly to ensure an even char.
EASY HOMEMADE CHICKEN STIR FRY WITH NOODLES - EASY …
From easypeasyfoodie.com
5/5 (5)Total Time 15 minsCategory Main CourseCalories 580 per serving
- Cook the noodles as per packet instructions, taking care to separate the noodles well during cooking.
- When almost done, drain and tip back into the saucepan. Add the sesame oil and stir well to coat the noodles. Set aside until needed.
- Meanwhile, place your wok over a high heat and add 1 tablespoon of wok oil. When smoking hot add in the chicken and stir fry for 3-4 minutes until browned and completely cooked all the way through.
- Tip the chicken and any juices onto a plate and return the wok to the heat. Add the remaining 1 tablespoon of wok oil.
CHICKEN NOODLE STIR-FRY - HEALTHY FOOD GUIDE
From healthyfood.com
3.9/5 Total Time 15 minsCategory MainsCalories 413 per serving
- 1 To make stir-fry sauce, in a small bowl mix garlic, soy sauce and sweet chilli sauce together. Set aside.
- 2 Add 1 tablespoon oil to a hot wok or hot deep frying pan. Add half of the chicken slices and stir-fry quickly until lightly golden on both sides. Transfer to a plate, cover and keep warm. Repeat with the remaining chicken.
- 3 Reheat wok or frying pan and add the remaining oil. In a very hot pan add vegetables and celery. Cook over a hot heat, stirring, for 2-3 minutes. Add stir-fry sauce, bean sprouts and Singapore noodles. Stir through to cook evenly for 2 more minutes. Add cooked chicken and toss through until well mixed. Serve in bowls.
EASY CHICKEN STIR-FRY WITH VEGETABLES & NOODLES - …
From averiecooks.com
4.7/5 (3)Total Time 15 minsCategory AsianCalories 469 per serving
- To a large skillet add the oils, chicken, and cook over medium-high heat for about 5 minutes, flipping intermittently so chicken cooks evenly.
- When chicken is about 90% cooked through, add the garlic and cook for about 1 minute or until fragrant, stirring often.
ASIAN CHICKEN NOODLE STIR-FRY - MY FOOD BAG
From myfoodbag.co.nz
Servings 4-5Energy 2012 kj481 kcalCarbohydrate 34.7gFat 24.2g
CHICKEN NOODLE STIR-FRY RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
15-MINUTE CHICKEN STIR FRY NOODLES – CHICKEN STIR FRY ...
From eatwell101.com
5/5 (3)Calories 515 per servingServings 4-5
LOW-CARB CHICKEN STIR-FRY WITH SHIRATAKI NOODLES - DIET …
From dietdoctor.com
4.7/5 (18)Total Time 25 minsCategory MealCalories 577 per serving
10 BEST CHICKEN STIR FRY WITH VEGETABLES NOODLES RECIPES ...
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CHICKEN AND TOFU NOODLE STIR-FRY - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 20 minsCategory MainsCalories 399 per serving
- 1 Prepare rice noodles following packet directions. Set aside. Mix lime juice, soy sauce, sugar and chilli flakes. Stir to dissolve sugar. Set aside.
- 2 Place a large wok over a high heat and spray with oil. Cook chicken and then tofu, in batches if necessary, for 2-3 minutes or until golden and cooked through. Remove and set aside. Return wok to a high heat and spray with a little more oil.
- 3 Add onions, stir-fry for 2 minutes. Add frozen vegetables and stir-fry for 2 more minutes. Add reserved noodles, chicken, tofu and combined sauces. Cook, tossing, for 1-2 minutes or until noodles are heated through and coated in sauce. Serve garnished with peanuts.
THE BEST WEEKNIGHT 10 MINUTE KETO CHICKEN SHIRATAKI NOODLE ...
From iamafoodblog.com
5/5 (3)Servings 2Cuisine ChineseCategory Main Course
- Pour the shirataki noodles into a strainer to drain, rinse off throughly with running water, and dry.
- Mix up the remaining soy and toasted sesame oil in a bowl, along with the chicken stock and rice vinegar. Set aside.
- Heat up the oil in a non-stick pan over medium high heat and cook the chicken until brown and cooked through. Add the mushrooms and swiss chard and cook, stirring soft and tender.
CHICKEN NOODLE STIR-FRY RECIPE - EMERIL LAGASSE | FOOD & WINE
From foodandwine.com
4/5 Total Time 35 minsServings 4
- In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold running water. Drain and reserve.
- In a large skillet, heat the oil until shimmering. Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute. Add the chicken and stir-fry for 2 minutes. Add the baby corn, scallions, edamame, garlic and ginger and stir-fry until the chicken is white throughout, 2 minutes. Reduce the heat to moderate. Add the noodles, soy sauce and cornstarch slurry and toss well. Transfer to bowls and serve.
CHICKEN STIR FRY WITH NOODLES - ALIYAH'S RECIPES AND TIPS
From aliyahsrecipesandtips.com
4.8/5 (4)Category Main CourseCuisine ChineseTotal Time 30 mins
- Marinade chicken: Add seasoning cube, cornstarch, soy sauce, seasoning, black pepper to the chicken and set aside.
- Noodles: In a large pot, add water and bring to boil. Add noodles and cook according to the instruction on the package, it usually takes about 3 minutes. (if you think it's not fully cooked don't worry, you'll continue the cooking in the vegetables)When it's done drain the noodles, sprinkle oil on it, and mix so it doesn't stick together.
- In a large pot or wok or a skillet, add vegetable oil over high heat. Fry the marinade chicken until brown on both sides, drain on a paper towel, and set aside.
SIMPLE CHICKEN NOODLE STIR FRY - CAFE DELITES
From cafedelites.com
4/5 (1)Estimated Reading Time 4 minsServings 6Calories 381 per serving
- Heat a large frying pan or wok over medium-high heat. Add oil and when hot, fry the chicken in small batches until golden and cooked through (I cook them in three batches). When all the chicken is cooked, add the broccoli, snow peas, green beans, red capsicum/bell peppers and corn spears. Stir fry vegetables until still crunchy on the outside but beginning to soften on the inside. Add garlic, sauces and sugar, and mix to combine.
- Add the pre-washed and prepared noodles, and simmer stirring occasionally for 2 - 3 minutes, or until the vegetables have turned bright in colour (cooked but crispy), and the noodles have softened and cooked through.
CHICKEN AND VEGGIE NOODLE STIR-FRY RECIPE | GOOP
From goop.com
Servings 2-3Category Detox & Cleanse Recipes
ORANGE CHICKEN STIR-FRY ON EGG NOODLES | CHICKEN.CA
From chicken.ca
Servings 4Calories 570 per serving
CHICKEN RAMEN STIR FRY - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Cuisine AsianTotal Time 50 minsCategory Main CourseCalories 148 per serving
CHICKEN STIR FRY RICE NOODLES - READY IN ONLY 20 MINUTES!
From savoryexperiments.com
4.6/5 (8)Total Time 25 minsCategory Main Course, Main DishCalories 427 per serving
STIR-FRY WITH CHICKEN AND NOODLES | MYPLATE
From myplate.gov
Cholesterol 17 mgTotal Calories 165Saturated Fat 2 gTotal Fat 8 g
CHICKEN NOODLE STIR-FRY RECIPE | CHICKEN RECIPES | TESCO ...
From realfood.tesco.com
5/5 (416)Total Time 30 minsCategory DinnerCalories 478 per serving
RECIPE: FANCY CHICKEN NOODLE STIR FRY - HALLOWEEN FOOD
From halloweenfood.info
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From recipes.sparkpeople.com
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From fastandfunmeals.com
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From allrecipes.com
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From yummly.com
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From catanexus.com
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From canadianliving.com
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