FIERY CHICKEN AND RICE NOODLES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, McCormick® Fiery Spice Blend, canola oil, fish sauce, warm water, limes, brown sugar, rice noodle, persian cucumber, fresh cilantro, fresh mint, red onion, unsalted peanuts, lime wedge
Provided by Tasty
Yield 4 servings
Number Of Ingredients 15
Steps:
- On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery spice blend.
- Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2-3 minutes, until golden brown. Flip and cook on the other side for 2-3 minutes more, until the chicken is cooked through. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.
- In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining 2 teaspoons of the Fiery spice blend. Whisk to combine.
- Toss the cooked vermicelli noodles in the sauce until fully coated.
- Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 107 grams, Fat 20 grams, Fiber 5 grams, Protein 39 grams, Sugar 6 grams
TASTY CHICKEN AND EGG NOODLES
I came up with this variation based on a dish my grandmother used to make - this is a great one-dish meal that will please the whole family. Once you try it a few times, you can get creative and add some of your favorite ingredients. You can cut the cooking time by using frozen chicken patties as indicated in the recipe below. It is also delicious when made with leftover ham and cream of mushroom soup.
Provided by tkclark624
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat water to a boil.
- In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
- In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
- Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
- Cook noodles according to package then drain and rinse.
- Add noodles to chicken mixture and serve with biscuits or rolls.
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
TASTY CHICKEN NOODLES
This recipe is easily doubled to serve four if you have plenty of leftover chicken; if you have less, bump up the protein with a handful of cashews
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Supper
Time 23m
Number Of Ingredients 13
Steps:
- Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
- Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.
Nutrition Facts : Calories 588 calories, Fat 15.5 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 70.4 grams carbohydrates, Sugar 18.4 grams sugar, Fiber 7.6 grams fiber, Protein 42 grams protein, Sodium 4.1 milligram of sodium
SPICY YUMMY RICE NOODLES
Steps:
- Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
- To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
- Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
- Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
- Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
- Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.
HOT AND FIERY CHICKEN
Tasty chicken marinated in honey, chili, worcestershire sauce and more. Serve with vegetable skewers and rice to soak up the sauce! Prep time includes marinating.
Provided by English_Rose
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°c, 350°F
- Mix together the honey, chili, worcestershire sauce, and vinegar. Add the sage and season with salt and pepper.Score the chicken breasts 3 times diagonally across, place in a non metallic, overnproof dish and cover with the honey mixture. Leave to marinade for 1 hour.
- Put the chicken in the oven and cook for 20-30 minutes, basting 2-3 times during cooking. The chicken is cooked when the juices run clear.
- When cooked, remove the chicken from the oven transfer to a plate and keep warm.
- Pour the juices and remaining sauce into a small saucepan, reduce by half. Serve the chicken with your choice of side dishes and pour the sauce over.
Nutrition Facts : Calories 241.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 163.3, Carbohydrate 29.9, Fiber 0.6, Sugar 27.9, Protein 27.8
SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY
What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.
Provided by Lauren Lee
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
- Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
- Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
- Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
- Enjoy!
SPICY CHICKEN NOODLES
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Provided by Chef John
Categories Main Dish Recipes Bowls
Time 28m
Yield 2
Number Of Ingredients 20
Steps:
- Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
- Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
- Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g
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