Ginger And Chicken Noodles Food

LONGEVITY NOODLES WITH CHICKEN, GINGER AND MUSHROOMS

Steps:

• Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss.
• Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
• Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
• Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
• Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

GINGER CHICKEN NOODLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.

GINGER-LIME CHICKEN WITH RICE NOODLES

Steps:

• Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
• Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
• Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
• Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.

CHICKEN WITH GINGER BEET NOODLES

Steps:

• Preheat the oven to 450 degrees F. Fill a large pot with 1 inch of water and set a steamer basket inside; bring to a boil. Place the beet noodles in the steamer basket, cover and cook until tender but still holding their shape, 15 to 20 minutes. Transfer to a large bowl and set aside until ready to serve. Whisk 2 tablespoons rice vinegar, the soy sauce and half each of the ginger, garlic and serrano in a small bowl; set the dressing aside.
• Season the chicken on both sides with salt and pepper. Heat 2 tablespoons sesame oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on both sides but not cooked through, about 6 minutes. Transfer the skillet to the oven and roast until cooked through, about 10 minutes. Transfer the chicken to a cutting board and let rest.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in the same skillet over medium-high heat. Add the mushrooms; cook, stirring, until browned, 8 to 10 minutes. Season with salt and pepper. Add the remaining ginger, garlic and serrano and cook, stirring, until tender, about 1 minute. Deglaze the pan with the remaining 1 tablespoon vinegar and 3 tablespoons water.
• Toss the beet noodles with the ginger dressing; divide among plates and top with scallions and mint. Slice the chicken and add to the plates. Top with the mushroom mixture.

CARROT-GINGER AND CHICKEN NOODLES

Steps:

• Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the garlic and ginger and cook, stirring, until slightly softened and fragrant, about 2 minutes. Add the carrots, 2 1/2 cups water, vinegar, soy sauce, brown sugar, curry powder and 1 teaspoon salt. Bring to a simmer, cover and cook until the carrots are tender, about 15 minutes. Let the mixture cool. Transfer the mixture to a blender and add the remaining 1 tablespoon oil. Keep the sauce at room temperature.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain, toss with some oil and cool to room temperature. Add the carrot-ginger sauce, chicken, scallions and some salt. Add some hot water to thin out the sauce if necessary. The noodles should be fairly loose and slippery, as the pasta will absorb much of the sauce once it is refrigerated. Refrigerate in an airtight container for up to 3 days.

GINGER & CHICKEN NOODLES

Steps:

• Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan. Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min. Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside.
• Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and garlic, and cook for a few minutes. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles. Give everything a good mix. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

GINGER CHICKEN & GREEN BEAN NOODLES

Steps:

• Heat the oil in a wok over a high heat and stir-fry the chicken for 5 mins. Add the green beans and stir-fry for 4-5 mins more until the green beans are just tender, and the chicken is just cooked through.
• Stir in the fresh ginger and garlic, and stir-fry for 2 mins, then add the stem ginger and syrup, the cornflour mix, soy sauce and vinegar. Stir-fry for 1 min, then toss in the noodles. Cook until everything is hot and the sauce coats the noodles. Drizzle with more soy, if you like, and serve.