Yield 4 servings Number Of Ingredients 10 Steps:
Sear the chicken until golden brown in the pan with the salt and pepper. Take out and set aside. In the same pan, fry the garlic and red pepper for a couple of minutes before stirring in the soy sauce, ketchup, and vinegar. Add the chicken and noodles, and mix together for another couple of minutes. Garnish with sesame seeds. Enjoy!
Time 30m Number Of Ingredients 11 Steps:
Whisk together lime zest and juice, chili sauce, ginger, cilantro, and 1/2 teaspoon salt. Whisk in oil. Toss cabbage, carrots, and cucumbers with 1/4 cup dressing; let stand at least 10 minutes. Meanwhile, cook noodles in boiling water until al dente (about 4 minutes); drain. Rinse under cold water, then drain again. Toss with 1/4 cup dressing. Serve noodles topped with cabbage salad and chicken. Drizzle with more dressing. Sprinkle with peanuts, chiles, and cilantro leaves.
Time 25m Yield 6 Number Of Ingredients 12 Steps:
Soak the udon noodles in warm water to separate. Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don’t want big pieces, or ground chicken, but finely chopped. Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes. Drain the noodles, and add the noodles to the stir-fry mixture. Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.
Time 1h20m Yield 8 Number Of Ingredients 24 Steps:
Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes. Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition. Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl. Remove chicken from the refrigerator. Dip each piece in coating. Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok. Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish. Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes. Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.
More about “sweet and sour chicken noodle bowl recipes”
Time 15m Yield 6 servings, 1-1/2 cups each Number Of Ingredients 7 Steps:
Mix first 2 ingredients in medium bowl until blended. Add hot water to 1 Seasoning Packet (from soup package) in separate bowl; stir until seasoning mix is dissolved. Add to sauce mixture; mix well. Break apart Ramen Noodles into large bowl. Add coleslaw blend, chicken and nuts; mix lightly. Add sauce mixture; toss to coat.
