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
CHICKEN STIR-FRY WITH NOODLES
Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.
Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.
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
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
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
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
CRAZY CHICKEN - RICE NOODLE STIR-FRY
This is chef Ming Tsai's take on a traditional Thai dish. It's called crazy because of it's spiciness. You can always decrease the amount of sambal oelek if you don't like dishes too spicy (or increase it if you like it really spicy!). This recipe is perfect for a busy night. It's quick and simple to prepare. If you want to make this a one dish meal, I think you could probably stir-fry in some broccoli or peas, etc. Enjoy!
Provided by LifeIsGood
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
- While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
- Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
- Add the shallots and stir-fry until brown - about 1 minute.
- Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
- Add the noodles and sauce mixture and heat through, stirring.
- Add the scallions and basil ribbons and give them a toss.
- Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.
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CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)
From natashaskitchen.com
4.8/5 (212)Calories 588 per servingCategory Easy
- 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.
CHICKEN STIR FRY WITH RICE NOODLES - HELL'S KITCHEN
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.
- Season the chicken with salt and pepper add to Heated pan over high heat with oil. Now stir-fry for about 3 minutes until golden brown all over but not quite cooked all the way through.
- Now add the garlic and stir-fry for more 30 seconds, now add the broccoli, continue to stir-fry for an additional few minutes until all is tender; now add your soy sauce to season the stir-fry. After the broccoli is cooked and tender, take the recipe contents out of the fry-pan, set them aside. Now wipe out your fry- pan, add a dash of oil and heat through.
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