20 - MINUTE CHICKEN PANANG CURRY NOODLE BOWLS
Simple 20 - minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly weeknight dinner!
Provided by Marzia
Categories 30 Minute Meals
Time 20m
Number Of Ingredients 15
Steps:
- PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.
- CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.
- VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color.
- ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!
CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)
Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 20
Steps:
- Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
- Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
- Mix cornflour into Sauce until lump free.
- Turn oven onto low (to keep noodles warm while you cook the topping).
- Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
- Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
- Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
- Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
- Repeat with remaining noodle cake.
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook until it changes from pink to white (still raw inside)
- Add the carrot and bok choy stems, cook 30 seconds.
- Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
- Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
Nutrition Facts : ServingSize 535 g, Calories 784 kcal, Carbohydrate 97 g, Protein 33 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 1330 mg, Fiber 8 g, Sugar 8 g
CHICKEN & NOODLES
Try this simple yet delicious Chicken and Noodles recipe from My Food and Family. Use leftover egg noodles to make this fast and easy chicken dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Cook vegetables, gravy and thyme in skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
- Add chicken and noodles; cook on medium-low heat 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
CRISPY ASIAN NOODLE PANCAKES
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Side Dish
Time 30m
Yield MAKES about 25
Number Of Ingredients 7
Steps:
- 1. Put the noodles in a bowl and cover with boiling water. Stand for 5 minutes, or until soft. Rinse under cold water, then drain and dry with paper towels. 2. Place the noodles in a bowl with the coriander, spring onion, chilli, lemon grass and garlic. Season to taste with sea salt and mix together well. 3. Heat about 2 m (3/4 inch) oil in a heavy-based frying pan. Working in batches, add 2 tablespoons of the mixture, flatten with a spatula and fry over medium heat until crisp and golden on both sides. Drain on paper towels and keep warm while cooking the remaining pancakes. Serve warm, sprinkled with sea salt.
10-MINUTE CHICKEN, CORN AND KIMCHI RAMEN
We use a large skillet to cook everything at once for this speedy noodle dish. All but the garnishes go right into the skillet, and in the short time it takes for the broth to come to a boil, it's done!
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
- Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
- Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.
KHAO SOI
A rich and comforting Northern Thailand coconut curry noodle soup that's done in 15 minutes!
Provided by Stephanie
Categories main
Time 15m
Number Of Ingredients 14
Steps:
- In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.
- While the Instant Pot is doing it's thing, slice the shallots, cut the lime, and wash the cilantro. If you're using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.
- When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.
- Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls. Finish with lime and cilantro and enjoy!
Nutrition Facts : Calories 868 kcal, Carbohydrate 63.7 g, Protein 36.6 g, Fat 53.5 g, SaturatedFat 43 g, Cholesterol 64 mg, Sodium 1239 mg, Fiber 7.1 g, Sugar 12.3 g, ServingSize 1 serving
25 MINUTE CHICKEN AND NOODLES
25 minutes from start to finish and this chicken and noodles dish will be on the table. For a little extra flavor, throw in a few pinches of cayenne or smoked paprika.
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the chicken broth, basil, vegetables, and black pepper in a deep saucepan over medium-high heat. Bring to a boil then reduce the heat to a simmer. Cover the pan and cook for 5 minutes. Add the noodles and stir. Cover the pan again and cook for 5-7 more minutes or until the noodles are tender. Add the chicken. Cook just until heated through. Serve hot.
Nutrition Facts :
MINUTE CHICKEN ON PANCAKE NOODLES
I adapted this from a couple of recipes in the Hawaiian Electric Company's "A Hundred Years of Island Cooking" recipe book. DH says it was so good he could eat just the noodles and sauce. If you can't find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient.
Provided by Chilicat
Categories Chicken Breast
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.
- In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.
- Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.
- Arrange noodles on serving plate.
- Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.
- In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.
- Add remaining ingredients; cook 1 to 2 more minutes.
- Pour chicken and sauce over noodles. Garnish with additional cilantro.
Nutrition Facts : Calories 853.2, Fat 70.3, SaturatedFat 14.8, Cholesterol 170.2, Sodium 903.4, Carbohydrate 8.5, Fiber 0.6, Sugar 2.5, Protein 43.2
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
15-MINUTE CHICKEN, VEGETABLE, AND RAMEN NOODLE STIR FRY
Don't call for takeout when you can make this EASY chicken and vegetable stir-fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 15m
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.
- To a very large skillet or wok, add the oils, chicken, and cook over medium high-heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently to ensure even cooking.
- Add the broccoli, bell peppers, baby corn, bamboo shoots, cover, and allow vegetables to steam for about 3 to 4 minutes, or until just becoming crisp-tender.
- Add the noodles to the skillet, and add the soy sauce, rice vinegar, chili garlic sauce, ginger, and stir to combine to incorporate the noodles and vegetables. Cook for about 1 to 2 minutes.
- Evenly sprinkle with the green onions, optional sesame seeds, taste and decide if you need to add salt and pepper or more soy sauce, and serve immediately.
Nutrition Facts : Calories 605 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 25 grams fat, Fiber 14 grams fiber, Protein 49 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1204 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
20-MINUTE EASY THICK CHICKEN SOUP WITH NOODLES
Super easy thick chicken soup with noodles that is loved by toddlers and grown ups. Only 7 ingredients, one pot and 20 minutes!
Provided by Her Highness - Hungry Me
Categories Soup
Time 20m
Number Of Ingredients 7
Steps:
- In a small pot, cook the chicken with onion at medium-high heat, add water only to cover.
- Once the chicken is cooked, add the potato, noodles and carrot and pour in some more water just to cover and some salt. Cook until the potato is cooked and the soup has thickened. Add water if needed.
- In a small bowl mix an egg yolk with yogurt. Once the soup is cooked, add a few tbsp of the soup to the egg yolk and yogurt and combine using a spoon or a fork. Repeat one more time.
- Now add this mixture to the pot and stir until combined. Take off heat and serve immediately or let cool off and keep in the fridge until ready to serve.
Nutrition Facts : Calories 331 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 8 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 132 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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
CREAMY CHICKEN AND NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
- Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.
ONE POT THAI CHICKEN THIGHS + NOODLES
One Skillet Thai Chicken Thighs + Noodles! A sticky, Thai inspired chicken recipe served with Thai Rice noodles, cooked in one skillet!
Provided by Karina - Cafe Delites
Number Of Ingredients 17
Steps:
- Preheat oven to 200°C | 400°F.
- To prepare the glaze, combine all of the glaze ingredients in a deep bowl; whisk until combined. Pour about 2 cups of the sauce into a small, non stick saucepan and reserve for later (you need only 1/4 cup of sauce for the marinade).
- Trim any extra skin and fat from the chicken thighs. Place the thighs into 1/4 cup of marinade and toss to evenly coat.
- Heat the peanut oil in a large skillet over high heat and sear the thighs on both sides until browned (about 4-5 minutes each side).
- Transfer to the preheated oven and bake until cooked through (about 25-30 minutes). Change your oven settings to grill or broil, and broil for an extra 3 minutes, or until the skin is caramelised and slightly charred. They will look shiny from the glaze.
- While the chicken is in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 3-5 minutes).
- In the last 10 minutes of the chicken cooking time, prepare the rice noodles to package instructions (usually placing them into a bowl and covering in boiling water for 5-6 minutes until softened).
- When the chicken is golden and crispy, remove from the oven; transfer to a warmed plate and keep warm by lightly tenting with foil.
- Drain half of the excess chicken fat from the skillet and remove any charred pieces (this is optional). Heat skillet over medium-high heat and add one cup of the glaze with the prepared noodles. Stir fry for about a minute to combine, add in the bean sprouts and carrots; stir fry for a further minute or two.
- Remove from heat; place the chicken back into the skillet over the noodles.
- Garnish with the green onion slices, red chilli and sprinkle with the crushed peanuts. Serve with the remaining glaze!
CHICKEN AND NOODLES RECIPE
This simple Chicken and Noodles recipe is filled with chicken, noodles, and lots of veggies to create a creamy, comforting, classic dish that the whole family will enjoy. It's the perfect hearty meal for cool evenings and is quick and easy enough to make on weeknights.
Provided by Trish - Mom On Timeout
Categories Dinner Entree Main Main Course Main Dish
Number Of Ingredients 17
Steps:
- In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.
- Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.
- Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.
- While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.
- Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.
- Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.
- Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.
Nutrition Facts : Calories 628 kcal, Carbohydrate 72 g, Protein 35 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 139 mg, Sodium 567 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 12 g, ServingSize 1 serving
10-MINUTE SAUCY RAMEN NOODLES
Steps:
- Unwrap ramen noodles and discard seasoning packet; set aside.
- In a small bowl, mix cornstarch and 2 Tbsp. water; set aside.
- In a small pot, whisk all sauce ingredients together. Bring to a boil, then reduce heat to low. Stir in cornstarch-water mixture. Simmer and stir until thickened, 2-3 minutes. Mixture should coat the back of a spoon. Feel free to adjust seasonings to your preference. Remove from heat and cover; set aside.
- In a medium pot set to high heat, boil 6 cups water. Stir in ramen noodles. Cook noodles for about 2 minutes, until still chewy. They will continue cooking in the sauce once combined.
- Drain noodles and return to pot. Pour sauce over noodles and mix to coat well.
- Set pot to medium-high heat and cook noodles in sauce, until sauce is slightly absorbed and noodles are tender, about 3 minutes.
- Garnish with sesame seeds and chopped scallions, if desired.
- Serve hot and enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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