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.
Total Time 40 minutes
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 493 calories, FatContent 17.8 g fat, SaturatedFatContent 3.7 g saturated fat, ProteinContent 31.9 g protein, CarbohydrateContent 54.8 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 1.1 g salt, FiberContent 5.4 g fibre
GRANDMA'S CHICKEN 'N' DUMPLING SOUP RECIPE: HOW TO MAKE IT
I've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Total Time 03 hours 05 minutes
Prep Time 20 minutes
Cook Time 02 hours 45 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer until chicken is tender, 45-60 minutes. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. Cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid, 18-20 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 333 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 1447mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 22g protein.
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TURKEY AND DUMPLING SOUP RECIPE: HOW TO MAKE IT
To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings. —Lea Lidel, Leander, Texas
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- In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer., Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.
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GRANDMA'S CHICKEN 'N' DUMPLING SOUP RECIPE: HOW TO MAKE IT
I've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
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Reviews 4.5
Total Time 03 hours 05 minutes
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Calories 333 calories per serving
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer until chicken is tender, 45-60 minutes. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. Cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid, 18-20 minutes. If desired, sprinkle with parsley.
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
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.
See details
TURKEY AND DUMPLING SOUP RECIPE: HOW TO MAKE IT
To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings. —Lea Lidel, Leander, Texas
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Reviews 5
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Category Dinner, Lunch
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