CHICKEN AND CABBAGE STIR FRY WITH NOODLES RECIPES

CHICKEN AND CABBAGE STIR-FRY WITH NOODLES | PARENTS

Chicken and Cabbage Stir-Fry with Noodles | Parents image

Provided by Parents

Total Time 25 minutes

Number Of Ingredients 11

Ingredients

8 ounces fresh or dried Asian egg noodles
1 tablespoon toasted sesame oil
2 tablespoons peanut or other neutral oil
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 head Napa or savoy cabbage, shredded (5 cups)
2 carrots, peeled and cut into matchsticks
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons mirin or honey
1 - 1?½ cup shredded cooked chicken

Steps:

Bring a large pot of salted water to a boil. Cook the noodles until just tender but not soft, about 3 to 4 minutes; drain the noodles, toss with the sesame oil to keep them from sticking together, and set aside.
Heat the peanut oil in a 12-inch skillet or wok over medium heat. Add the garlic and ginger and cook, stirring frequently, until fragrant, about 2 minutes. Add the cabbage and carrots, and toss to coat them in the oil; cook until the vegetables soften, about 3 minutes.
While the vegetables cook, in a small bowl combine the oyster sauce, soy sauce, and mirin and mix well. When the vegetables are soft, add the chicken and noodles and cook for 1 to 2 minutes or until just warmed through. Then add the sauce and toss well to coat everything and serve.

Nutrition Facts : Calories 298 calories, CarbohydrateContent 26 g, CholesterolContent 87 mg, FatContent 15 g, ProteinContent 16 g, SaturatedFatContent 3 g, SodiumContent 883 mg, SugarContent 4 g

STIR-FRIED CHICKEN AND NOODLES RECIPE - FOOD.COM

Stir-Fried Chicken and Noodles Recipe - Food.com image

Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup white wine or 1/4 cup additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
3/4 lb boneless chicken breast, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese cabbage or 2 cups napa cabbage
1 cup fresh snow pea, cut into 1 inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

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.

Nutrition Facts : Calories 288.8, FatContent 9.1, SaturatedFatContent 1.9, CholesterolContent 36.3, SodiumContent 1031.9, CarbohydrateContent 30.7, FiberContent 2.9, SugarContent 4, ProteinContent 19.4

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