CHICKEN STIR FRY WITH RICE NOODLES
Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.
Provided by Nagi
Time 15m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 419 g, Calories 427 kcal
CHICKEN STIR-FRY WITH NOODLES RECIPE
Our chicken stir-fry with noodles tastes as great as it looks! And it's super easy with your favorite store-bought sauce!
Provided by Cheryl Najafi
Categories dinner
Time 20m
Number Of Ingredients 15
Steps:
- Prepare stir-fry noodles according to package directions. Usually this only involves soaking the noodles for a very short time in boiling water.
- Thinly slice chicken, onion and bell pepper then shred the carrot. Coarsely chop baby bok choy and measure out stir-fry sauce, cilantro leaves and cashews.
- Collect all ingredients to within arm's reach and place a wok or very large skillet over medium-high heat. When the pan is hot, add oil and thinly sliced chicken. Stir chicken frequently until it turns white and no pink remains. Then add the onion, bell pepper and carrot. Continue stir-frying for 2-3 minutes until onions and bell pepper just begin to soften.
- Add garlic, bok choy and snow peas then stir-fry for 1 minute. Pour in sauce, cilantro and cashews then toss to coat. Immediately add the prepared noodles and stir just until they're hot and completely coated in sauce.
- Transfer stir-fry to a serving dish and garnish with sesame seeds and red pepper flakes. Enjoy!
Nutrition Facts : Calories 425 kcal, Carbohydrate 51 g, Protein 22 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 527 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving
SPRING ONION AND FETA NOODLE CAKES.
This is a recipe for a basic noodle cake. On their own they are a little bland (I still like to eat them plain sometimes)They can be easily jazzed up by serving with a dipping sauce or adding garlic, chilli anything you like really!
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- break up noodles into shorter lengths and boil in lightly salted water for 3 minutes Remove, drain and rinse in cold water.
- mix egg, flour and milk to make a batter add the onions, feta and noodles and mix together.
- Heat some oil in a pan (olive, sesame, spray, chilli whatever your favourite is).
- Fry each cahe for about 2 mins each side giving them a press down after the first turning. Eat hot or cold.
Nutrition Facts : Calories 204, Fat 7.7, SaturatedFat 4.5, Cholesterol 83, Sodium 303.5, Carbohydrate 24.2, Fiber 0.9, Sugar 1.4, Protein 9.1
MIDWEEK CHICKEN, SPRING ONION AND NOODLE STIR FRY
This recipe is originally a broccoli stir fry from BBC Good Food. I've taken out the broccoli and ammended some other ingredients to suit. It's a quick, easy and low-fat recipe that we make more or less once a week!
Provided by KMSAGB
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Firstly, cook the noodles as per the directions on the packet, drain and leave to one side.
- Warm the oil in the pan and fry the garlic and ginger, stirring for about 30 seconds.
- Add the chicken and stir around the pan. Meanwhile prepare the stock and add the soy sauce to the stock, stir and leave to one side. Check the chicken is cooked/brown before moving on.
- Add the spring onions and stir briefly.
- Then add the stock, stir. Then add the noodles abit a time and mix everything together.
- Add a good pinch of black pepper, toss everything together until nice and hot and serve.
Nutrition Facts : Calories 269.6, Fat 11.2, SaturatedFat 2, Cholesterol 78.6, Sodium 1798.4, Carbohydrate 10.3, Fiber 1.8, Sugar 3.2, Protein 31.6
CHICKEN AND RICE NOODLE STIR FRY
Steps:
- Prepare all your vegetables and chicken, and combine all the sauce ingredients in a bowl.
- In a large bowl, add your rice noodles. With your hands, pull apart any strands that are stuck together.
- In a small bowl, mix the water with the dark soy sauce. Then pour over the rice noodles and use your hands to gently combine. Leave aside until needed.
- Bring a large non stick fry pan / wok to high heat and add 1 tbsp of oil. Once smoking, add the chicken and fry for 30 seconds.
- Add the garlic and onion. Cook until there is no pink left on the chicken and then add 2 tbsp of the sauce and stir-fry for 20 seconds.
- Add the pak choy to the fry pan / wok and toss. Once the pak choy starts to wilt add the noodles and the rest of the sauce. Toss the noodles and let it warm through for a minute.
- Check the noodles are hot, then add the bean sprouts. Toss the noodles again and serve immediately.
- Garnish with coriander and/or spring onions and serve with sriracha (if using).
Nutrition Facts : Carbohydrate 21 g, Protein 27 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 1873 mg, Fiber 2 g, Sugar 6 g, Calories 295 kcal, ServingSize 1 serving
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