PAN FRIED NOODLES CHICKEN RECIPES

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.

Steps:

• Heat 2 teaspoons of vegetable oil over medium-high heat in a large pan. Add the carrots and white onions to the pan.
• Cook for 3 to 5 minutes or until the vegetables are softened. Add the green onions and garlic, then cook for 30 seconds. Remove the vegetables from the pan, then cover to keep warm.
• Rinse the noodles under hot water to separate them.
• Heat the remaining tablespoon of vegetable oil in the pan. Add the noodles, then cook for 3 to 4 minutes per side or until browned and crispy on the edges.
• Add the vegetables back to the pan.
• In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch and 2 tablespoons of cold water.
• Add the bean sprouts to the pan, and toss to combine. Then, add the sauce to the pan and bring to a simmer.
• Cook for 2 to 3 minutes or until the sauce has just thickened and the bean sprouts have wilted.
• Sprinkle with sesame seeds and additional green onions, serve, and enjoy!