Stir Fried Carrot Noodles With Chicken Food

STIR-FRIED CARROT NOODLES WITH CHICKEN

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!

STIR-FRIED CHICKEN AND NOODLES

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 VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS

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.