Chicken Noodles Recipes

CHICKEN NOODLES RECIPE

Steps:

• Marinate chicken with pepper, salt , soya sauce and spice powder or garam masala. Cover and set aside until the noodles are boiled.
• Bring 2 to 2 1/2 liters of water to a boil in a large pot.
• Add noodles to the boiling water. Please follow the instructions on the noodles pack for timings. If the instructions insist, then add 1 tsp oil and salt to the boiling water.
• Meanwhile wash and cut all the veggies. Set these aside.
• When the noodles are cooked to al dente, drain them to a colander. Do not overcook them as they turn sticky and mushy.
• Immediately add 1 tsp to tbsp oil and smear it well to the noodles. Set these aside.

CHICKEN NOODLE CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
• In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
• Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
• Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
• Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

OLD-FASHIONED CHICKEN AND NOODLES

Steps:

• In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
• While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
• Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)

Steps:

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.
• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.
• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
• Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

TASTY CHICKEN NOODLES

Steps:

• Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
• Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.

CHICKEN AND NOODLES SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
• Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Mix chicken, cornstarch and oil in a bowl.
• Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
• Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
• Heat oil in a wok or large skillet over high heat.
• Add garlic and onion, cook for 30 seconds.
• Add chicken, cook for 1 minute until it changes colour from pink to white.
• Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
• Add mushrooms, cook for 30 seconds.
• Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
• Garnish with sesame seeds and green onions then serve immediately.

THE BEST CHICKEN RAMEN NOODLES [OF ALL TIME]

Steps:

• Boil a pot of water and cook the ramen noodle or any instant noodle or even udon noodles,for 1 to 2 mins,as they overcook very soon (and if they overook,you wont like the final noodle dish),drain the noodles under cold tap water.To avoid the noodles sticking to each other add a teaspoon of oil and toss well.
• In a bowl add the chicken pieces with salt,black pepper powder,cornstarch and soy sauce. Mix well to marinate the chicken.
• Chop and keep aside the veggies required or you want to use in the recipe.
• In a wok/pan,add oil,when its hot,add minced ginger,garlic and saute.Further add the veggies one by one,and saute further till the veggies are slightly soft.
• Move the veggies to one side of the pan and add the chicken pieces into the pan.(If there is lot of leftover marinade in your pan then do not add that to the pan just discard it).Saute the chicken till the chicken is cooked thoroughly.
• Next in a mixing bowl add the ingredients for the sauce and mix well.
• Add the stir fry sauce mix to the wok/pan and mix well.
• Saute everything well and finally add the ramen and keep tossing to mix well.
• Serve immediately.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

EASY CHICKEN AND NOODLES

Steps:

• In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.

CHICKEN AND NOODLES

Steps:

• Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
• Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.