Rice Noodles With Chicken Broccoli Recipes

FRIED RICE NOODLES WITH BROCCOLI AND CHICKEN

Steps:

• Soak rice noodles (beehoofor 30 minutes. Drain. Combine chicken, Shao Hsing rice wine, soy sauce, and a dash of pepper in a bowl. Mix well.
• Heat 1 tablespoon vegetable oil in a wok. Stir fry red onion, carrot, and broccoli for 3 minutes. Remove and set aside.
• Add remaining 2 tablespoon vegetable oil to the wok. Saute garlic for 30 seconds. Add chicken and stir fry for 3 minutes.
• Add rice noodles, fish sauce and remaining 2 tablespoon soy sauce. Stir to get everything well mixed. This should take about 5 minutes.
• Return cooked vegetables to the wok. Season with salt and pepper. Stir to get everything well mixed, about 2 to 3 minutes. Turn off stove.
• Serve immediately with fried shallots and pickled green chilies.

RICE NOODLES WITH CHICKEN & BROCCOLI

Steps:

• Slice chicken.
• Clean and slice mushrooms.
• Heat oil in skillet on medium.
• Place rice noodles into bowl & cover with very hot water.
• Add garlic and mushrooms to skillet & cook until mushrooms are almost tender (~3 minutes).
• Add fish sauce and chicken to skillet.
• Fry until chicken is done.
• Add soy sauce, sriracha and brown sugar. Stir until sugar is dissolved.
• Add Broccoli.
• Drain Noodles.
• Transfer chicken/broccoli mixture out of pan (leaving juices) & add noodles to pan.
• Fry noodles for 3-4 minutes.
• Add noodles to chicken/broccoli mixture & toss.
• Serve hot.

STIR-FRIED CHICKEN AND RICE NOODLES

Steps:

• In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. , Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. , Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.

RICE NOODLES WITH CHICKEN

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.

CHICKEN, BROCCOLI AND NOODLES SUPREME

Steps:

• Cook the noodles according to package directions.
• Add the broccoli for the last 5 minutes of cooking time.
• Drain the noodle mixture well and return to saucepan.
• Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.