RECIPE WITH RICE NOODLES AND CHICKEN RECIPES

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RICE NOODLES WITH CHICKEN RECIPE - NYT COOKING



Rice Noodles With Chicken Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 30 minutes

Yield 2 large or 4 small servings

Number Of Ingredients 11

1/3 pound rice noodles, preferably linguine size
1/4 cup neutral oil, like corn or canola
1/3 pound boneless chicken, shredded or cut into small dice
1/2 to 1 cup bean sprouts
1/2 cup sugar snap or snow peas, slivered
1/2 cup shiitake mushroom caps, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons rice wine or white wine
1 egg, lightly beaten
3 or 4 scallions, trimmed and slivered, for garnish

Steps:

  • Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
  • Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
  • Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
  • Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

Nutrition Facts : @context http//schema.org, Calories 287, UnsaturatedFatContent 9 grams, CarbohydrateContent 14 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 22 grams, SaturatedFatContent 4 grams, SodiumContent 2384 milligrams, SugarContent 5 grams, TransFatContent 0 grams

RICE NOODLES WITH CHICKEN RECIPE - FOOD.COM



Rice Noodles With Chicken Recipe - Food.com image

This is also from the Quick and Easy Thai cookbook. A very light and healthy, low fat stir fry that would be great for lunch. Also included in the Zaar World Tour 2005 swap, Asia.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 17

7 ounces rice noodles
1 tablespoon sunflower oil
1 garlic clove, finely chopped
1/4 inch gingerroot, fresh and finely chopped
4 scallions
1 red bird's eye chile, deseeded and sliced
2 cups boneless skinless chicken, finely chopped
2 chicken livers, finely chopped
1 stalk celery, finely chopped
1 carrot, matchstick sliced
5 1/2 cups cabbage, Napa and shredded
4 tablespoons lime juice
2 tablespoons Thai fish sauce
1 tablespoon soy sauce
2 tablespoons of fresh mint, shredded to garnish (optional)
pickled garlic, sliced to garnish (optional)
1 sprig of fresh mint, to garnish (optional)

Steps:

  • In large bowl of hot water soak rice noodles for 15 minutes and drain well.
  • Using a wok or large skillet heat oil. Add the garlic, ginger, scallions, and chile, stir fry for approximately one minute. Stir in the chicken and chicken livers and stir fry over high heat for 2-3 minutes or until browning begins.
  • Add celery and carrot to chicken mixture, stir fry for about 2 minutes or until they soften. Stir in napa cabbage, lime juice, fish sauce, and soy sauce. Begin adding noodles while stirring and heat thoroughly. If desired sprinkle with shredded mint and pickled garlic. Place on serving dish, optional garnish sprig of mint , and serve immediately.

Nutrition Facts : Calories 280.1, FatContent 4.7, SaturatedFatContent 0.8, CholesterolContent 55.2, SodiumContent 1087.3, CarbohydrateContent 52.7, FiberContent 4.3, SugarContent 5.9, ProteinContent 7.5

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