NOODLE HEAD RECIPES

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CHICKEN NOODLE STIR FRY RECIPE | JAMIE OLIVER RECIPES



Chicken noodle stir fry recipe | Jamie Oliver recipes image

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

½ a bunch of fresh coriander
3 cloves of garlic
5 cm piece of ginger
1 bunch of spring onions
1 fresh red chilli
1 lime
2 carrots
1 head of broccoli
2 skinless higher-welfare chicken breasts
250 g medium free-range egg noodles
50 g unsalted cashew nuts
vegetable oil
freshly ground black pepper
1-2 tablespoons low-salt soy sauce
1 tablespoon fish sauce

Steps:

    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.

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

UDON NOODLE SOUP RECIPE | ALLRECIPES



Udon Noodle Soup Recipe | Allrecipes image

This was my first attempt at making this soup one late night in my 'test kitchen'. I love the udon noodle. This is what I came up with, with what I had on hand. Add meat to the soup, if desired.

Provided by Theiss

Categories     Noodle Soup

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 bowls

Number Of Ingredients 21

2 large carrots, diagonally sliced
3 stalks celery, diagonally sliced
½ small head cabbage, sliced
1 small onion, chopped
½ (8 ounce) package snow peas
1 ½ teaspoons olive oil
1 dash sesame oil
½ cup quartered mushrooms
4 cloves garlic, thinly sliced
3 slices fresh ginger root
salt and ground black pepper to taste
4 cups chicken broth
4 cups fresh udon noodles, or to taste
1 (8 ounce) can sliced water chestnuts, drained
¾ (17.6 ounce) jar yakisoba sauce
3 tablespoons soy sauce
½ lemon, juiced
1 teaspoon sambal sauce, or to taste
1 teaspoon balsamic vinegar
3 white onions, thinly sliced
1 cup bean sprouts, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add carrots and cook uncovered until tender yet firm to the bite, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Repeat with celery, cabbage, chopped onion, and snow peas, cooking separately.
  • Heat olive oil and sesame oil in a stockpot over medium heat; cook and stir mushrooms, garlic, ginger, salt, and pepper until fragrant, 2 to 3 minutes. Add chicken broth and noodles; bring to a boil and cook for 3 minutes.
  • Mix carrots, celery, cabbage, onion, snow peas, and water chestnuts into broth mixture; stir in yakisoba sauce, soy sauce, lemon juice, sambal sauce, and balsamic vinegar. Simmer soup until flavors have combined, 5 to 10 minutes.
  • Ladle soup into bowls and top with sliced onions and bean sprouts.

Nutrition Facts : Calories 249.2 calories, CarbohydrateContent 51.7 g, CholesterolContent 2.5 mg, FatContent 1.9 g, FiberContent 4.9 g, ProteinContent 8.1 g, SaturatedFatContent 0.2 g, SodiumContent 2567.6 mg, SugarContent 21.1 g

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