STIR FRY NOODLES
Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
- Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
- In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
- Add half the scallion mixture and saute until fragrant, about 1 minute.
- Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
- Add the eggs, sriracha, chicken, and remaining scallion mixture.
- Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
- Remove from heat. Sprinkle with the reserved green onions.
Nutrition Facts : ServingSize 1 (of 4), Calories 467 kcal, Carbohydrate 44 g, Protein 45 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 173 mg, Fiber 2 g, Sugar 6 g
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
- Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until cooled. Drain well and transfer to a large bowl. Toss with 2 teaspoons each chili sesame oil and vegetable oil.
- Combine the pork with the scallion whites, ginger, 1 tablespoon soy sauce and the remaining 1 teaspoon chili sesame oil in a medium bowl. Combine the remaining 3 tablespoons soy sauce, the mirin, rice vinegar and 1 tablespoon water in a small bowl.
- Heat the remaining 2 teaspoons vegetable oil in a large nonstick or cast-iron skillet over high heat. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes; transfer to a large bowl, leaving any drippings in the skillet. Return the skillet to high heat and add the carrots and snow peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the vegetables to the pork. Add the noodles to the skillet and cook, stirring, until warmed through, about 2 minutes. Add the soy sauce mixture and cook, stirring, until the noodles are coated.
- Return the pork and vegetables to the skillet and toss to combine; season lightly with salt. Divide among bowls. Top with the scallion greens and serve with more chili sesame oil.
Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 130 milligrams, Sodium 830 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 31 grams, Sugar 8 grams
ROTI NOODLE STIR-FRY
This recipe is the result of a trip my mom took to Sri Lanka with her friend Sunitha while I was in the midst of writing this book. When she came back, she breathlessly insisted that we needed to publish a version of this colorful street food stir-fry she'd tried called kottu roti, made by tossing strips of roti, spices, and vegetables in a hot wok. My mom's version has the addictiveness of a late-night plate of nachos but still feels very wholesome. I'm calling this inauthentic take "Roti Noodle Stir-Fry," because I love how the roti strips turn soft, chewy, and pliable (like noodles!) in the pan. And, because it's my mom, this adaptation has triple the vegetables (totally worth the chopping effort, I promise) you'd probably get in the street food version, making it a wonderful healthy weeknight meal.
Provided by Priya Krishna
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Stack the rotis on top of one another and cut them in half. Cut the roti halves into 1/4-inch-wide strips.
- In a large nonstick skillet or wok over medium-high heat, warm the olive oil. Once the oil begins to shimmer, add the curry leaves and green chiles, tossing for a few seconds to coat them in the oil. Increase the heat to high and add the onion. Cook until the onion just begins to wilt, about 30 seconds, then add the red and green bell peppers and cook until they just begin to wilt, 30 seconds more. Add the cabbage and carrot, then stir in the roti pieces and cook for 1 to 2 minutes, until the roti is soft and noodle-like. Add the salt and turn the heat off. Stir in the lime juice. Taste and adjust the lime juice and salt if needed, then garnish with the cilantro and peanuts.
EASIEST STIR-FRY NOODLES RECIPE BY TASTY
Here's what you need: oil, noodle, garlic, white onion, carrot, green bell pepper, green onions, soy sauce, vinegar, salt, pepper powder
Provided by Yukta Praveen
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions. Once cooked. Drain and add oil to prevent noodles from sticking together.
- In a wok on medium-heat, saute garlic until fragrant. Then, add onions, bell pepper, and green onions and saute until fried and golden brown.
- Add soy sauce and vinegar. Then, add noodles and mix well to combine.
- Season to taste and serve.
Nutrition Facts : Calories 1004 calories, Carbohydrate 183 grams, Fat 14 grams, Fiber 12 grams, Protein 35 grams, Sugar 13 grams
BROCCOLI STIR FRY WITH NOODLES
Steps:
- Bring water to a boil. Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes. When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside.
- In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth.
- Heat oil in a large skillet or wok, over high heat. Add the garlic and stir fry for 10 seconds. Add broccoli and stir fry until it turns bright green, about 1 minute. Add ketchup mixture and bring to a simmer. Add cut soaked rice noodles and stir the ingredients together. Cover and simmer until broccoli is barely tender, 2 to 3 minutes.
- Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges.
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
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STIR-FRIED NOODLES WITH CHICKEN RECIPE | BON APPéTIT
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- Cook noodles in a large pot of lightly salted boiling water according to package directions, using a pair of tongs or chopsticks to encourage noodles to loosen up and separate. Drain noodles in a colander and rinse under cold running water to remove any excess starch. Transfer noodles to a large bowl and toss with 2 tsp. grapeseed oil to prevent them from sticking together. Set noodles aside.
- Separate dark green tops from white and pale green parts of scallions; thinly slice tops and set aside. Thinly slice white and pale green parts of scallions and set aside separately. Heat 1 Tbsp. grapeseed oil in a large skillet (at least 12" if you’ve got one) over medium-high. Cook cabbage, tossing occasionally, until charred in spots but still quite crisp, about 4 minutes. Season lightly with salt and transfer to a large bowl.
- Wipe out skillet, pour in 1 Tbsp. grapeseed oil, and return to medium-high heat. Cook onion, carrots, and celery, tossing occasionally, until crisp-tender, about 3 minutes; season lightly with salt. Transfer vegetables to bowl with cabbage. Wipe out skillet again and let cool slightly.
- Heat remaining 1 Tbsp. grapeseed oil in skillet (still over medium-high), then cook chile, ginger, garlic, and reserved white and pale green parts of scallions, stirring often, until fragrant, about 30 seconds. Add chicken; stir to coat, then spread out in an even layer. Cook, undisturbed, 1 minute. Season with salt, then stir and continue to cook, stirring occasionally, until chicken is cooked through, about 3 minutes.
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- Prepare the noodles as needed: Prepare the noodles according to package directions. If using dried rice or cellophane noodles, soak in water until softened. Be careful not too overcook the noodles — it's better to slightly undercook than over cook.
- Drain the noodles: Rinse the noodles with cold water. Drain the noodles and shake the strainer a few times to get the noodles as dry as possible.
- Toss the noodles with a little vegetable or peanut oil: Return the noodles to the pan you used to cook them and toss them with a little oil. This prevents them from sticking and forming a big mass in the wok.
- Cut the noodles: Using a pair of kitchen shears, cut the noodles a few times directly in the saucepan. Aim for roughly 6- to 8-inch pieces. This makes the noodles easier to mix in with the other stir-fry ingredients. Set the saucepan near the stove.
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