Chicken Stir Fry With Noodles Food

STIR-FRY OF CHICKEN WITH HOKKIEN NOODLES

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 STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)

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!

CHICKEN STIR FRY WITH RICE NOODLES

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.

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 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.

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 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.

GINGER CHICKEN & SHRIMP STIR-FRY WITH SESAME NOODLES

Steps:

• Cook spaghetti until al dente. Drain in colander.
• While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet.
• Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm.
• While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat.
• Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles.
• Top with toasted sesame seeds.

CHICKEN STIR FRIED UDON NOODLES

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

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.

STIR FRY NOODLES

Steps:

• Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
• Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
• In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
• Add half the scallion mixture and saute until fragrant, about 1 minute.
• Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
• Add the eggs, sriracha, chicken, and remaining scallion mixture.
• Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
• Remove from heat. Sprinkle with the reserved green onions.

CHICKEN STIR-FRY WITH RAMEN

Steps:

• Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
• Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
• Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
• Drain softened ramen noodles, reserving 2 tablespoons soaking water.
• Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
• Transfer to serving bowls and top with chicken and vegetable mixture.

CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Take 100 g of dry rice noodles and put into the bowl. Pour hot water into the bowl and set the noodles aside from 12-15 minutes.
• Take a chicken breast. Cut the breast into thin strips. Slice the garlic finely. Cut the broccoli bite-sized.
• Heat the pan and add a touch of olive oil. Place the chicken breast into the pan and season with salt and pepper. Cook for 2 minutes. Then, add your garlic and cook until garlic is nicely colored. Next, add broccoli in.
• Then, add 30 ml of soy sauce. Cook for more 2 minutes and place the chicken mixture onto the plate.
• Whisk 2 eggs, place the eggs into the preheated pan with olive oil. Give the eggs a really good whisk, lightly season. Place the noodles onto the pan, along with your chicken+vegetables. Mix that.
• Place your noodles into the bowl and finish with some lime juice. Now you know how to cook chicken breast with rice noodles by Gordon Ramsay's recipe. You could also cook it as a Halloween dish. Cook this recipe with a photo!

CHICKEN UDON STIR FRY

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.