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.
Time 1h Yield 6 serving(s) Number Of Ingredients 15 Steps:
Combine first seven ingredients; set aside 3/4 cup. Place chicken in remaining marinade. Refrigerate 30 minutes. Drain chicken and discard marinade. Stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil. Add cabbage and peas. Stir-fry until tender crisp. Meanwhile cook pasta according to directions. Combine cornstarch and reserved marinade; add to vegetable mixture. Bring to a boil; stir and cook until thickened. Add drained pasta and chicken to mixture; cook until heated through.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. , Drain noodles. Stir the noodles, contents of seasoning packet and teriyaki sauce into the chicken mixture until well combined.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.
Time 25m Yield 2 Number Of Ingredients 9 Steps:
Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry. Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes. Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl. Drain softened ramen noodles, reserving 2 tablespoons soaking water. Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes. Transfer to serving bowls and top with chicken and vegetable mixture.
Number Of Ingredients 15 Steps:
Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger. Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes. Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm. In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.
More about “chicken stir fry with noodles recipes”
Time 35m Yield 4 Number Of Ingredients 15 Steps:
Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes. Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more. Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.
