STIR-FRIED CHICKEN AND NOODLES RECIPE - FOOD.COM
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
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
CHICKEN NOODLE STIR-FRY RECIPE: HOW TO MAKE IT
Darlene Brenden of Salem, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use whatever vegetables you happen to have on hand," she suggests. "The dish is different every time I make it."
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. , Drain noodles. Stir the noodles, contents of seasoning packet and teriyaki sauce into the chicken mixture until well combined.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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CHICKEN STIR-FRY WITH NOODLES RECIPE: HOW TO MAKE IT
Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded mine with veggies. Now it’s our favorite hurry-up meal. —Beverly Norris, Evanston, Wyoming
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 434 calories per serving
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Reviews 5
Total Time 30 minutes
Category Dinner
Calories 434 calories per serving
- 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.
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CHICKEN NOODLE STIR FRY RECIPE | JAMIE OLIVER RECIPES
A tasty one-pan stir-fry sizzler that's packed with flavour and good for you, too.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving
- Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
- Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.
- Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
- Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
- Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
- Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.
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CHICKEN NOODLE STIR FRY RECIPE | JAMIE OLIVER RECIPES
A tasty one-pan stir-fry sizzler that's packed with flavour and good for you, too.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving
- Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
- Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.
- Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
- Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
- Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
- Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.
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From allrecipes.com
Total Time 50 minutes
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Calories 349.1 calories per serving
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Total Time 50 minutes
Category Meat and Poultry, Chicken, Breast, Stir-Fry
Calories 349.1 calories per serving
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Reviews 5.0
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Calories 269.6 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 269.6 per serving
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