SWEET AND SOUR CHICKEN STIR FRY WITH NOODLES RECIPES

Steps:

• Drain the pineapple juice into a measuring cup and add enough water to measure 2 cups; set aside.
• Cut the chicken into 1-inch pieces and season with ginger. Heat a bit of oil and stir fry the chicken for 3-4 minutes.
• Add the pineapple juice and bring to a boil. Break the noodles into pieces and add to the skillet with the seasoning packets.
• Bring back to a boil, reduce the heat, and simmer for 3 minutes until the noodles are tender and most of the liquid is absorbed.
• Add the sweet and sour sauce, pepper, onion, and pineapple. Cook until the peppers are tender-crisp.

Steps:

• Cook noodles according to directions on package.
• Drain in colander and rinse thoroughly under cold water.
• Place colander on a plate and refrigerate.
• Bring 2-3 cups water to boil.
• Cut broccoli florets into bite-size pieces.
• Peel and discard tough outer stems and cut remaining stems into chunks.
• Place prepared carrots and broccoli in bowl, cover with boiling water and let sit 2 minutes.
• Drain, rinse with cold water and set aside.
• Heat wok or skillet over medium-high.
• Add grapeseed oil, garlic and ginger and cook 1 minute.
• If anything starts to stick, add 1 tablespoon water.
• Add broccoli, carrots and snow peas, stir and cook 2-3 minutes.
• Add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce and cook 1 minute longer.
• Remove vegetables from wok and set aside.
• Pour remaining tablespoon of vinegar, mirin and soy sauce into empty wok.
• Fold in chilled noodles until evenly coated and heated through.
• Drizzle with 1 tablespoon sesame oil.
• Transfer noodles to serving dish.
• Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoon toasted sesame oil and spoon vegetables over noodles.
• Top with sesame seeds and serve.