STIR-FRIED CHICKEN AND RICE NOODLES
From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. "Don't let the ingredients fool you," she warns, "the stir-fry is very simple. We love its Asian flair."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. , Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. , Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.
Nutrition Facts : Calories 293 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
30-MINUTE CHICKEN RICE NOODLE STIR-FRY RECIPE
30-Minute Chicken Rice Noodle Stir-Fry Recipe - best stir fry recipe made in no time.
Provided by Love Keil
Categories 30 Min Meal Main Coarse
Time 30m
Number Of Ingredients 12
Steps:
- Fill pot with water add salt and bring it to a boil. Place noodles into the pot and cook them on medium heat until barely tender, about 2 minutes. Drain the water and stir in 1 tablespoon of olive oil. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over high heat, carefully add chicken and stir-fry on high heat, constantly stirring for about 3 minutes. Remove chicken from the skillet on to the plate and set aside.
- Combine bell peppers, broccoli, mushrooms, and ginger in the same skillet and stir-fry on medium heat for 3 minutes.
- Using a mixing bowl and a spoon, whisk chicken stock, soy sauce, ketchup and cornstarch.
- Return chicken to the skillet, add noodles and chicken broth mixture and stir-fry for 3 minutes or until chicken is cooked through. When serving drizzle sesame oil. Grab a fork and enjoy!
Nutrition Facts : Calories 201 kcal, Carbohydrate 7 g, Protein 15 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 37 mg, Sodium 690 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHICKEN STIR FRY WITH RICE NOODLES
Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.
Provided by Nagi
Time 15m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 419 g, Calories 427 kcal
RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS
Turnips are a perfect winter vegetable for a hearty stir-fry.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan.
- Combine the broth, soy sauce and rice wine or sherry in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Have everything within reach of your wok or pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the chicken in a single layer. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque. Scoop out of the wok or pan and set aside in a bowl or on a plate.
- Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 23 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 906 milligrams, Sugar 8 grams, TransFat 0 grams
SPICY COCONUT CURRY CHICKEN AND NOODLES RECIPE
Coconut curry chicken and rice noodles is a creamy stir-fried noodle dish with chicken, broccoli and cilantro. It's warm, spicy, and out-of-this-world good.
Provided by Shawn Williams
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Simmer rice noodles for about 5 minutes. Strain and set aside.
- Heat 1 tablespoon of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Simmer until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, sprouts, soy sauce, and oil. Simmer until tender, about 5 minutes. Transfer all contents to a bowl and set aside.
- Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Stir and boil for 5-7 minutes or until slightly reduced.
- Add rice noodles first, toss, and then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well coated. Saute for 2-3 minutes until hot.
- Serve topped with fresh cilantro, to taste.
Nutrition Facts : ServingSize 1, Calories 424 calories, Sugar 6.1g, Sodium 941mg, Fat 17.4g, SaturatedFat 11.1g, Carbohydrate 28.2g, Fiber 4.2g, Protein 38.8g, Cholesterol 87mg
ANYTIME NOODLES WITH STIR-FRIED VEGETABLES RECIPE
Steps:
- Gather the ingredients.
- In a very large bowl, mix cooked rice noodles with sesame oil.
- In a large skillet or wok , heat olive oil over medium-high heat.
- Add garlic, ginger, onions, scallions, and carrots and cook for 3 to 4 minutes.
- Add cabbage, spinach and chicken broth.
- Cook 3 to 4 minutes, until broth is mostly evaporated.
- Add soy sauce, mixing well to combine.
- Add noodles to skillet or wok, mixing to combine and heat through.
- Add soy sauce to taste as needed.
Nutrition Facts : Calories 192 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 390 mg, Sugar 4 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
STIR-FRIED CHICKEN AND NOODLES
Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
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 AND RICE NOODLE STIR FRY
I've been experimenting with my new wok and think this meal came out pretty good and is relatively easy. Sorry for not providing exact measurements, I just eyeballed everything, adding a dash of this and a little of that.
Provided by tara
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Sprinkle chicken with garlic powder, onion powder, and black pepper.
- Soak rice noodles in a bowl with hot water until softened, about 10 minutes; drain and cut noodles in half with scissors.
- Heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat; cook and stir garlic in the hot oil until fragrant, about 1 minute. Add onion and green bell pepper; cook, stirring constantly, until onion and pepper are softened, about 5 minutes. Add remaining 1 1/2 tablespoons vegetable oil; cook and stir chicken into onion mixture until chicken is no longer pink in the center, 5 to 7 minutes.
- Stir wine, soy sauce, and teriyaki sauce into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes. Add baby corn and green onions; toss to evenly coat with sauce. Mix rice noodles into stir fry mixture; toss to coat. Cook and stir until heated through, about 2 more minutes.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 60.6 g, Cholesterol 32.9 mg, Fat 11.4 g, Fiber 6 g, Protein 18 g, SaturatedFat 1.9 g, Sodium 1415.2 mg, Sugar 6.9 g
CHICKEN AND RICE NOODLE STIR FRY
Steps:
- Prepare all your vegetables and chicken, and combine all the sauce ingredients in a bowl.
- In a large bowl, add your rice noodles. With your hands, pull apart any strands that are stuck together.
- In a small bowl, mix the water with the dark soy sauce. Then pour over the rice noodles and use your hands to gently combine. Leave aside until needed.
- Bring a large non stick fry pan / wok to high heat and add 1 tbsp of oil. Once smoking, add the chicken and fry for 30 seconds.
- Add the garlic and onion. Cook until there is no pink left on the chicken and then add 2 tbsp of the sauce and stir-fry for 20 seconds.
- Add the pak choy to the fry pan / wok and toss. Once the pak choy starts to wilt add the noodles and the rest of the sauce. Toss the noodles and let it warm through for a minute.
- Check the noodles are hot, then add the bean sprouts. Toss the noodles again and serve immediately.
- Garnish with coriander and/or spring onions and serve with sriracha (if using).
Nutrition Facts : Carbohydrate 21 g, Protein 27 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 1873 mg, Fiber 2 g, Sugar 6 g, Calories 295 kcal, ServingSize 1 serving
RICE STICK NOODLES STIR FRY
Super easy and healthy rice stick noodles stir fried with chicken, celery and a national chili sauce from China--Douchi chili sauce.
Provided by Elaine
Categories staple food
Time 2h10m
Number Of Ingredients 16
Steps:
- Pre-soak the rice stick noodles with room temperature water for at least 2 hours. I usually soak them in previous night. If you are using dried rice stick noodles, soak them for around 10 minutes.
- Marinate chicken meat with all the seasonings.
Nutrition Facts : Calories 597 kcal, Carbohydrate 100 g, Protein 8 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 19 mg, Sodium 2435 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHICKEN STIR FRY WITH RICE NOODLES
This chicken stir fry with rice noodles is easy, fresh, healthy, and totally delicious! It comes together fast, and you will love the sweet and savory sauce.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil a pot of water and cook noodles according to package directions until they're just tender.
- Meanwhile, add the sauce ingredients to a small bowl, and then prep the garnish ingredients and set aside.
- Add the oil and chicken to a skillet or wok. Cook on medium-high heat for 5 minutes, stirring often.
- Add the sauce to the pan and give it a good stir to coat the chicken. Cook for an additional couple minutes, stirring often, or until the chicken is cooked through (but don't overcook). The sauce will thicken up.
- Once the noodles are done, drain them and add to the pan. Toss with the chicken (I use tongs). You can either add the garnish ingredients right to the pan or to each bowl when you plate it.
- Eat it immediately or enjoy cold as a noodle salad.
Nutrition Facts : Carbohydrate 60 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 1129 mg, Fiber 3 g, Sugar 6 g, Calories 473 kcal, ServingSize 1 serving
STIR-FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES
A snappy supper dish or tasty light meal, this fresh and colourful stir-fry is as flavoursome as it is healthy.
Provided by English_Rose
Categories Chicken Breast
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
- Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
- The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
- This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.
Nutrition Facts : Calories 1277.6, Fat 40.3, SaturatedFat 8.4, Cholesterol 304.3, Sodium 2928.5, Carbohydrate 175.3, Fiber 3.4, Sugar 13.9, Protein 49.5
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
FRIED RICE NOODLES WITH BROCCOLI AND CHICKEN
Easy Fried Rice Noodles (Beehoon) with Broccoli and Chicken. Red onion and carrotsprovide color and additional flavor. Perfect for lunch or the lunchbox.
Provided by Linda Ooi
Categories Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- Soak rice noodles (beehoofor 30 minutes. Drain. Combine chicken, Shao Hsing rice wine, soy sauce, and a dash of pepper in a bowl. Mix well.
- Heat 1 tablespoon vegetable oil in a wok. Stir fry red onion, carrot, and broccoli for 3 minutes. Remove and set aside.
- Add remaining 2 tablespoon vegetable oil to the wok. Saute garlic for 30 seconds. Add chicken and stir fry for 3 minutes.
- Add rice noodles, fish sauce and remaining 2 tablespoon soy sauce. Stir to get everything well mixed. This should take about 5 minutes.
- Return cooked vegetables to the wok. Season with salt and pepper. Stir to get everything well mixed, about 2 to 3 minutes. Turn off stove.
- Serve immediately with fried shallots and pickled green chilies.
Nutrition Facts : Calories 448 kcal, ServingSize 1 serving
STIR-FRIED CARROT NOODLES WITH CHICKEN
This stir fried carrot noodles dish produces a wonderful wok hay flavor from stir frying the carrots at searing high heat. The carrot noodles added an extra layer of flavor to the dish that you normally would not get using wheat noodles.
Provided by Sarah
Categories Vegetables
Time 40m
Number Of Ingredients 11
Steps:
- In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
- Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
- Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
- Stir in the spinach until it's just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!
Nutrition Facts : Calories 220 kcal, Carbohydrate 13 g, Protein 24 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 564 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
FRIED RICE NOODLES
Home-cooked breakfast
Provided by Leer 6395
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Rice noodle macerated
- Prepare cucumbers, carrots, eggs and ginger
- Shred cucumber and carrot, mince ginger
- Heat the frying pan and beat in the eggs
- Fried and chopped
- Serving the eggs
- Heat oil in pan, add ginger and sauté
- Add cucumber shreds
- Add carrot shreds and stir fry
- Sheng out
- Hot oil pan
- Add rice, add salt, and fry for 2 minutes
- Add cucumber shreds and carrot shreds
- Add eggs and stir-fry well
- Add the light soy sauce to the mix and stir well.
- Out of the pot
SAUTEED RICE NOODLES
Steps:
- In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture. In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well. Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy.
Nutrition Facts :
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