Chicken And Rice Noodle Stir Fry Recipes
CHICKEN-RICE NOODLE STIR-FRY FOR TWO
Make a delicious stir-fry with chicken and rice noodles! This tasty weeknight Chicken-Rice Noodle Stir-Fry makes the perfect amount for two.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings, 2 cups each
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium-high heat. Add cabbage, peas, carrots and onions; cook 1 to 2 min. or until cabbage is slightly softened, stirring occasionally.
- Add chicken, noodles and dressing; cook 3 to 5 min. or until heated through, stirring occasionally. Spoon onto platter.
- Top with cucumbers and nuts.
Nutrition Facts : Calories 650, Fat 24 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 34 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.
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
20-MINUTE CHICKEN AND RICE STIR-FRY
Make a chicken and rice stir-fry quick with our 20-Minute Chicken & Rice Stir-Fry! This tasty stir-fry meal can be part of a smart eating plan.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; stir-fry 5 min.
- Stir in water and soy sauce. Bring to boil.
- Add rice and chicken; mix well. Cover; cook on low heat 5 min. or until rice is tender and chicken mixture is heated through.
Nutrition Facts : Calories 390, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
RICE NOODLES WITH CHICKEN
Provided by Mark Bittman
Categories quick, main course, side dish
Time 30m
Yield 2 large or 4 small servings
Number Of Ingredients 11
Steps:
- Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
- Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
- Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
- Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 2384 milligrams, Sugar 5 grams, TransFat 0 grams
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- 1 Prepare rice noodles following packet directions. Set aside. Mix lime juice, soy sauce, sugar and chilli flakes. Stir to dissolve sugar. Set aside.
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5/5 (1)
- The first thing you have to do when making chicken stir-fry is to heat up a little oil in a wok. While it's heating up, cut the chicken breasts into small pieces. Season them with salt and pepper to taste and cook them in the hot oil.
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From hellskitchenrecipes.com
4.2/5 (40)Category Gordon Ramsay, Gordon Ramsay RecipesServings 4Total Time 40 mins
- If you are using dried rice noodles, you need to soak noodles in warm water until they are softened, or according to instructions on package. (about 10 minutes, this is depending on which brand you use.)
- Meantime, you need to butterfly the chicken breast by slicing into it horizontally, though leaving it attached down one side, next open it out. You can Make it Flat by using a rolling pin, then diagonally cutting into strips.
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From foodandwine.com
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- In a large pot of salted boiling water, cook the rice noodles until pliable. Drain and cool under running water. Shake off the excess water and cut the noodles into 4-inch lengths.
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5/5 (1)Total Time 18 minsCategory DinnerPublished 2018-02-28
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5/5 Total Time 20 minsCategory MainsPublished 2016-09-26
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4/5 (3)Total Time 30 minsCategory Main CoursePublished 2018-01-03
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ORANGE CHICKEN STIR-FRY WITH RICE NOODLES - REAL SIMPLE
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4/5 (26)Total Time 30 minsServings 4Published 2019-01-18
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From bonappetit.com
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- Combine chiles and vinegar in a glass jar, cover tightly, and chill at least 2 day before using. Do ahead: Chiles can be pickled 2 months ahead. Keep chilled.
- Toast chiles in a dry small skillet over low heat until brittle and slightly darker in color but not browned and blistered, about 4 minutes. Transfer to a plate and let cool. Grind in spice mill or with mortar and pestle to the consistency of coarse cornmeal. Do ahead: Chiles can be ground 6 months ahead. Store airtight in a cool, dry place.
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From scruffandsteph.com
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From bbcgoodfood.com
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