EASY CHICKEN AND HOKKIEN NOODLE STIR FRY
Steps:
- Cut the dried shiitake mushrooms in half with kitchen scissors. Add the shiitake mushrooms and 1 cup of boiling water into a bowl. Cover and let it sit for 20 mins. (You will need to reserve some of the mushroom soaking liquid so don't throw it out.)
- Add all the sauce ingredients into a bowl and whisk until combined.
- Cut the chicken thighs into roughly 1.5 cm thick strips and place in a bowl. Add 2 tbsp of the sauce to the chicken and allow to marinate for 20 mins.
- Prep all other vegetables.
- Take the mushrooms out, and reserve 3 tbs of the soaking liquid. Squeeze the water out of the mushrooms into the sink, then remove the stalk and thinly slice.
- In a small bowl, add the 3 tbsp of reserved mushroom soaking liquid and the cornstarch. Using your finger or a teaspoon, mix them together until fully combined.
- Add 1/2 cup of water and the cornstarch mixture to the sauce and whisk.
- Submerge the hokkien noodles with boiling water in a large bowl. Loosen up the noodles with some tongs then drain.
- Place a large empty bowl next to your stove top and heat a non-stick wok / fry pan to high.
- When the wok / pan is hot, add 1 tbsp of oil and the chicken. Cook for 5 mins or until done (Note 2). Put the cooked chicken into the bowl.
- Add 1 tbsp of oil and add the onions, garlic and ginger. Cook for 30 seconds.
- Add the shiitake mushrooms and the capsicum. Cook for 1 minute.
- Add the choy sum, snow peas and the sauce. Stir and cook for 1 minute.
- Take out the ginger slices and turn the heat to low. Add the chicken and hokkien noodles to the wok / pan and combine well.
- Garnish with chopped coriander and spring onion, and serve with sriracha/chilli sauce.
Nutrition Facts : Carbohydrate 95 g, Protein 37 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 123 mg, Sodium 1967 mg, Fiber 7 g, Sugar 7 g, Calories 878 kcal, ServingSize 1 serving
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.
CREAMY CHICKEN WITH NOODLES
From Woodridge, New York, Donna Akerley explains, "One night I had a few chicken breasts thawed and a limited amount of time. I started tossing things together and was pleasantly surprised by this comforting combination. My family was thrilled and dinner was served in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm. , In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley. , Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.
Nutrition Facts : Calories 374 calories, Fat 17g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 976mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
FIVE-SPICE CHICKEN WITH NOODLES
Make and share this Five-Spice Chicken With Noodles recipe from Food.com.
Provided by Chris from Kansas
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles as directed on package. Drain.
- Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
- In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
- Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated. Sprinkle with onions and cilantro.
Nutrition Facts : Calories 274.3, Fat 3.4, SaturatedFat 0.7, Cholesterol 54.9, Sodium 393.3, Carbohydrate 33.5, Fiber 0.6, Sugar 0.9, Protein 29
HOKKIEN NOODLE STIR FRY WITH CHICKEN
This easy chicken hokkien noodle stir fry dish is full of flavor from lots of fresh herbs and spices.
Provided by Nicole B.
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- In a 2-cup liquid measuring cup mix garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey together.
- Pour half of the mix into a bowl, add the chicken pieces to the bowl, cover and marinate in the fridge for 30 minutes. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well. (This will become the stir fry sauce.)
- Drain the chicken into a colander, discarding the marinade it was in.
- Fry the chicken in two batches: heat half of the oil in a non-stick pan on high heat until shimmering, then fry half of the chicken until cooked through and starting to brown on the edges. Take the chicken out of the pan and set aside. Wipe the inside of the pan with a paper towel to remove any burned bits from it, then repeat with the remaining chicken.
- Wipe the inside of the pan with a paper towel again, then add the broccoli to it. Pour in ½ cup of cold water, bring to a boil and boil uncovered until all the water has evaporated, stirring the broccoli around a few times.
- Add the chicken back to the pan.
- Add the noodles to the pan. (Add the cold noodles directly from the pouches to the pan.)
- Whisk the corn starch into the sauce mix that's still in the liquid measuring cup and pour into the pan.
- Bring the sauce to a full boil, then take off the heat.
- Sprinkle with chopped mint leaves and serve immediately.
Nutrition Facts : Calories 566 kcal, Carbohydrate 56.3 g, Protein 42.6 g, Fat 17.8 g, SaturatedFat 4.8 g, Cholesterol 101 mg, Fiber 4.7 g, Sugar 8.5 g, Sodium 1841 mg, ServingSize 1 serving
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
CREAMY CHICKEN AND NOODLES
Creamy Chicken and Noodles is the perfect comfort food dinner. Thick egg noodles and shredded chicken are mixed in a cream sauce that is flavored with spices and herbs. You can even add mixed veggies for a more well-rounded dinner entree.
Provided by Susie Weinrich
Categories Dinner
Number Of Ingredients 8
Steps:
- Cook the frozen egg noodles according to package instructions. Drain.
- In a large non-stick skillet, over medium heat, melt the butter and then add the noodles to the pan. Stir to coat the noodles with the butter.
- Add the shredded cooked chicken, Italian Season Packet, 2 cups of cream, and 1 cup shredded parmesan. Lightly simmer over medium/medium-low heat for about 10 minutes, until the cream thickens.
- At this point you can serve the creamy chicken and noodles as is, or you can stir in the thawed mixed veggies. If you add the veggies, taste the dish for additional seasoning (salt and pepper).
- Serve immediately. This dish is best served right away and not made ahead.
Nutrition Facts : ServingSize 1 serving, Calories 1070 kcal, Carbohydrate 67 g, Protein 56 g, Fat 64 g, SaturatedFat 37 g, TransFat 1 g, Cholesterol 356 mg, Sodium 1111 mg, Fiber 3 g, Sugar 2 g
HOKKIEN NOODLES (福建炒面, HOKKIEN MEE)
Steps:
- Bring a pot of water to a boil and cook the egg noodles according to the instructions. Once cooked, transfer to a colander and rinse with tap water to cool. Drain and set aside. Skip this step if using fresh pan-fried noodles.
- Combine the marinade ingredients in a medium-sized bowl. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat 1/2 tablespoon of oil in a large nonstick pan (or cast iron pan, or carbon steel paover medium-high heat until hot. Add the beaten eggs and cook them until the bottom sets. Stir to scramble. Once cooked through, immediately transfer the eggs to a plate.
- Add 1 tablespoon of oil to the pan and spread the chicken in it in a single layer. Cook without touching until the bottom turns golden, 40 seconds to 1 minute. Flip to cook the other side until light golden. Transfer the chicken to a plate.
- Add 1 tablespoon of oil, along with the shallots, green onions, and garlic to the pan. Cook and stir for 1 minute, to release the fragrance. Move all the ingredients to one side of the pan.
- Add the cooked noodles. Toss with a pair of tongs to mix with the veggies. Let the noodles sit in the hot pan for a few seconds without moving, to help it char on the bottom. Add 1 to 2 tablespoons of oil (or wateif the noodles look dry.
- Stir the sauce again and pour it into the pan. Toss the noodles to mix well with the sauce, 1 minute or so.
- Add the peppers, and add back the cooked chicken and eggs. Toss to mix everything well, until the sauce is fully absorbed. Transfer everything to serving plates.
- Add a spoonful of chili sauce to the noodles, if using. Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 360 kcal, Carbohydrate 32.9 g, Protein 22.4 g, Fat 15.8 g, SaturatedFat 3.1 g, Cholesterol 221 mg, Sodium 872 mg, Fiber 1.8 g, Sugar 8.7 g
HOKKIEN NOODLES WITH FIVE-SPICE CHICKEN
This recipe has had RAVE reviews every time I have made it. If ever I need a simple quick dish to impress with .. this is it. From the Marie Claire Noodles recipe book. Thought I'd share it.
Provided by Chef Kayser
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
- Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
- Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
- Add the soy, oyster sauce and honey and stirfry for 5 minutes.
- Serve hot straight out of the wok.
Nutrition Facts : Calories 1068.4, Fat 28, SaturatedFat 7.7, Cholesterol 273, Sodium 887, Carbohydrate 150.8, Fiber 7.2, Sugar 9, Protein 51.3
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