CHICKEN OVER NOODLES RECIPE RECIPES

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CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES



Chicken laksa recipe | Jamie Oliver recipes image

My flavour-packed take on a Malaysian classic, with butternut squash for added goodness.

Total Time 15 minutes

Yield 4

Number Of Ingredients 22

4 higher-welfare chicken thighs skin off, bone out
1 heaped teaspoon Chinese five-spice powder
1 tablespoon runny honey
1 tablespoon sesame seeds
1 fresh red chilli
1 organic chicken or vegetable stock cube
1 butternut squash (neck end only)
2 cloves of garlic
5 cm piece of ginger
1 fresh red chilli
1 teaspoon ground turmeric
½ a bunch spring onions
1 heaped teaspoon peanut butter
4 dried lime leaves
½ a bunch of fresh coriander
1 tablespoon sesame oil
1 tablespoon low-salt soy sauce
1 tablespoon fish sauce
300 g medium rice noodles
2 bunches of asparagus (600g)
1 x 400 g tin of light coconut milk
3 limes

Steps:

  • Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

Nutrition Facts : Calories 656 calories, FatContent 23.5 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 32.1 g protein, CarbohydrateContent 70.9 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 2.3 g salt, FiberContent 5.7 g fibre

HAPPY TUMMY CHICKEN & NOODLES - JUST A PINCH RECIPES



Happy Tummy Chicken & Noodles - Just A Pinch Recipes image

Teena's chicken and noodle soup is comfort food at its finest. Whether you want something to help you get over a cold or just to warm you up, everyone will enjoy this soup. The noodles are the star. They taste homemade and are very tender (try to find them if you can). Carrots, celery, and onions are a staple in any good chicken soup. This version also adds garlic and a bay leaf for additional flavor. The broth is on the thicker side, so if you want it thinner use less corn starch. Serve this delicious and easy chicken noodle soup with your favorite crackers and your tummy will be very happy.

Provided by Teena Hval @Seasidetea

Categories     Chicken

Prep Time 35 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 13

1 stick(s) Tillamook unsalted butter
2 stalk(s) celery, diced
1 large carrots, diced
1/2 small onion, diced
1 1/2 tablespoon(s) minced garlic or to taste
5 can(s) chicken broth (14.5 oz each; Swanson low salt 99% fat-free)
1 large cooked chicken off the bone and chopped to bite size pieces
1 tablespoon(s) salt
1 tablespoon(s) ground pepper
1 sprig(s) dried bay leaf
2 teaspoon(s) chopped fresh or dried parsley
4 tablespoon(s) Argo corn starch, mixed with 1/2 c. - 3/4 c. cold water in a bowl
2 bag(s) frozen Reames egg noodles (24 oz each)

Steps:

  • Melt butter in a sauté pan. Add diced vegetables & garlic. Sauté while stirring until almost transparent. About 5 - 6 minutes on medium heat.
  • Pour chicken broth into a large pot and begin to heat. Add sautéed vegetables with the butter to the broth. Add bay leaf to the broth as well.
  • Bring to a rapid boil. Then add Reames noodles to the boiling broth. Cook for about 5 - 8 minutes or until al dente.
  • Then add Argo (corn starch mixed with cold water) to the broth for thickening. Stirring constantly. (May have to add more if you like it thicker.) Let this cook through for at least 5 minutes while lightly boiling.
  • Add chicken to the mix. Then salt & pepper to taste. Let this heat through. Then I always remove the bay leaf and let this set on the stove with the heat off for about 1/2 an hour. Then serve. It will thicken even more during this setting period.

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    1. 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.
    2. 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.
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    5. 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.
    6. 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.
    7. 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 LAKSA RECIPE | JAMIE OLIVER RECIPES
My flavour-packed take on a Malaysian classic, with butternut squash for added goodness.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 656 calories per serving
  • Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
See details


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
    1. 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.
    2. 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.
    3. Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
    4. 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.
    5. 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.
    6. 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.
    7. 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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