HOT AND STICKY NOODLE BOWLS WITH CHICKEN, CHILES AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place the chicken in the freezer for about 10 minutes to firm it up. When firm, thinly slice the chicken on an angle and reserve.
- Bring a few inches of water to a boil and fill a medium bowl with ice water. Par cook the beans, 3 to 4 minutes, then shock in the ice water. Drain and pat the beans dry, and reserve for later use.
- Heat half of the vegetable oil over high heat in large skillet. Pat the chicken dry and sprinkle with black pepper. Add the chicken to the hot pan and stir-fry until brown, then remove. Add the remaining vegetable oil, and heat it up. Then add the beans and stir-fry until they begin to brown. Add the garlic, chiles, onions and ginger, and stir-fry until tender-crisp, 2 to 3 minutes more. Add the stock, hoisin sauce, soy sauce, honey, Sriracha and sesame oil. Toss to combine, and then turn off heat. Cool and store for a make-ahead meal.
- To serve, bring the chicken mixture to room temp for a few minutes and heat a pot of water to boil for the noodles. Salt the water and cook the pasta to al dente.
- Heat 1 tablespoon of the stir-fry oil in large skillet over high heat and quickly heat up the chicken mixture. Drain the noodles and toss with the chicken. Top with sesame seeds and scallions.
CITRUS SOY STIR-FRY
Another recipe by Rachael Ray. Simple, easy and delicious. It is good with chicken and shrimp and they say even pork...
Provided by mama smurf
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
- Prepare all the ingredients and pile them near the stovetop. Mix together the orange marmalade, ginger, garlic, stock, tamari, black pepper and hot sauce in a bowl.
- Once the pasta is dropped into the pot, heat the oil in a large nonstick skillet over high heat. When the oil smokes, add the chicken or the pork and stir-fry for 1 to 2 minutes, then add the vegetables and stir-fry for 3 minutes more. Stir in the sauce and toss for 1 minute, then drain the pasta and combine. For shrimp, stir-fry it for 1 minute, add the edamame, snowpeas, and scallions. Stir-fry for 3 minutes more, then add the sauce and toss with the pasta.
Nutrition Facts : Calories 1140.7, Fat 34.5, SaturatedFat 7.1, Cholesterol 85, Sodium 2198.5, Carbohydrate 161.2, Fiber 8.4, Sugar 52.3, Protein 59.9
STIR-FRIED NOODLES
A healthy Chinese for all the family, quick and simple
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Cook the noodles according to pack instructions.
- Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
- Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
- Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
CITRUS SOY STIR-FRY (NOODLE BOWLS)
this recipie came from my favorite 30-minute celebrity cook, and my kids *devour* it. they eat the veggies and ask for more. totally a hit at my house
Provided by Melinda Stern @Melinda_Mom_of_4
Categories Chicken
Number Of Ingredients 14
Steps:
- In a medium pot over high heat, combine the stock, tamari, ginger knob, marmalade and a hearty pinch of pepper. Bring up to a bubble, then reduce the heat to medium and reduce until thickened, about 20 minutes. Remove from the heat, stir in the lemon juice and reserve.
- Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. When the pan is smoking hot, add the meat or shrimp to the pan and cook, tossing frequently, until golden and cooked through; 5-6 minutes for the shrimp or 7-8 minutes for the meat. Remove the meat from the pan and reserve on a plate.
- Return the pan to the heat, add the scallions and sauté until tender and aromatic, about 1 minute. Add the remaining veggies to the pan and cook, stirring frequently, until crisp tender, 4-5 minutes. Add the reserved meat or shrimp and sauce to the pan and toss to heat through and combine. Serve the stir fry over rice or whole wheat noodles.
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