Best Asian Style Ground Chicken And Noodles Recipes

Asian-Style Ground Chicken and Noodles image

Provided by Kittencalrecipezazz

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons oil
2 green onions, chopped
1 tablespoon fresh minced gingerroot
2 tablespoons fresh minced garlic
2 cups cauliflower florets
1 small green bell pepper (seded and chopped)
1 small red bell pepper (seeded and chopped)
1 lb ground chicken
8 ounces vermicelli
1/3 cup tamari
1 tablespoon seasoned rice vinegar
4 teaspoons sesame oil
1 -2 teaspoon chili sauce
1 teaspoon grated lime zest
1 1/2 tablespoons freshly-squeezed lime juice
1 teaspoon packed brown sugar
6 cups shredded baby bok choy

Steps:

In a wok, or large skillet (wok is best), heat oil over med-high heat.
Saute the green onions, ginger, garlic, cauliflower florets, green and red peppers for 1 minute.
Add the ground chicken; brown; breaking up the chicken, for 5 mins, or until no longer pink.
Meanwhile, in a sauce pan of boiling salted water; cook noodles for 6-7 mins, or until al dente; drain and rinse.
For the sauce; in a bowl combine Tamari, rice vinegar, sesame oil, chili sauce, lime zest, lime juice and brown sugar.
Pour into wok then stir until blended.
Add the bok choy and stir well.
Cover and cook for 2 mins, or until bok choy is tender.
Add cooked noodles and stir into veggies and chicken.
Add additional Tamari if desired.

Ground Chicken Dan Dan Noodles image

Provided by Carrie Tyler

Number Of Ingredients 19

1 tablespoon Olive Oil
1 pound Ground Chicken
1/4 teaspoon Salt
1/2 teaspoon Black pepper
2 cloves garlic (minced)
2 teaspoon ginger (minced)
5 Scallions (WHITES only)
3 tablespoons Peanut butter, creamy
2-3 teaspoons Sambal Oelek Chili Paste ((add more or less for heat))
1 1/2 tablespoon Sesame Oil
1 tablespoon Honey
2 tablespoons Rice vinegar (or white wine vinegar)
1/2 cup Soy Sauce
1/4 teaspoon Cinnamon
1/4 cup Water
2 cups Chicken broth
16 ounces Fresh Linguine Egg Noodles (or Rice Noodles)
1 cup Baby Spinach Leaves, raw ((heaping cup or even 2 cups is good))
5 Scallions, greens only

Steps:

Slice the scallions, separating the whites (for the chicken) from the greens (for garnish). If not already minced, peel and mince the garlic and the ginger.
Make the Sauce. Mix together in a bowl: the Peanut Butter, Sesame Oil, Chili paste, Honey, Vinegar, and Cinnamon in a bowl. Once combined, whisk in the Soy sauce and water.
Cook the egg/rice noodles according to package directions. Drain and set aside. See note #3 for tip with rice noodles.
Preheat a large skillet/frying pan over medium-high heat. Add 2 tablespoon of olive oil and then the ground chicken. Break up the chicken as it cooks and let it really get browned, cooking about 5 minutes.
To the chicken, stir in the minced garlic and ginger, plus the whites of the scallions and cook another 2-3 minutes. Then add the Chicken Broth scraping up all of browned bits from the bottom. Finally, stir in the Sauce, HALF of the scallion greens, and the spinach leaves. Let cook for a final 4-5 minutes until the sauce is thickened and completely coating the chicken.
Add half of the noodles to the pan (or all of them if you can fit them) and slowly toss to combine.
To serve, add some of the plain noodles to the bottom of the bowls (this is if they didn't all fit in the pan with the sauce), then top with the saucy noodles and more meaty sauce. Garnish with the remaining green scallion slices and Enjoy!

Nutrition Facts : Calories 559 kcal, ServingSize 1 serving

Spicy Sesame Noodles With Chicken and Peanuts image

Provided by Ali Slagle

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 tablespoons red-pepper flakes
1 1/2 tablespoons low-sodium soy sauce
1 1/2 teaspoons toasted sesame oil, plus more as needed
Kosher salt and black pepper
1/2 cup plus 1 tablespoon neutral oil, like grapeseed or vegetable
6 tablespoons roasted, salted peanuts, coarsely chopped
Rind of 1/2 orange, peeled into 2- to 3-inch strips
1 pound ground chicken
10 to 12 ounces ramen or udon noodles, preferably fresh
3 tablespoons finely chopped chives

Steps:

In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.