Best Chicken And Noodle Stir Fry Recipes

RAMEN NOODLE STIR-FRY WITH CHICKEN AND VEGETABLES

Steps:

• Bring 1 1/2 cups water to a boil in a small saucepan. Add ramen noodles, reserving seasoning packet for later use. Cook noodles at a boil for 2 minutes; drain and set aside.
• Heat 1 teaspoon oil in a large skillet over medium heat. Cook and stir chicken in skillet until completely browned, about 5 minutes. Remove chicken from skillet with a slotted spoon to a bowl, reserving drippings in the skillet. Place a plate over the bowl to keep chicken warm.
• Increase heat under the skillet to high. Cook and stir broccoli, onion, and garlic in the skillet until slightly tender, 3 to 5 minutes. Mix drained noodles, reserved seasoning from the ramen noodle package, bean sprouts, water, water chestnuts, soy sauce, oyster sauce, and chile-garlic sauce into the broccoli mixture; cook and stir until hot, 3 to 5 minutes. Add tomato wedges; cook until tomatoes are warm, 2 to 3 minutes.

CHICKEN AND RICE NOODLE STIR FRY

Steps:

• Sprinkle chicken with garlic powder, onion powder, and black pepper.
• Soak rice noodles in a bowl with hot water until softened, about 10 minutes; drain and cut noodles in half with scissors.
• Heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat; cook and stir garlic in the hot oil until fragrant, about 1 minute. Add onion and green bell pepper; cook, stirring constantly, until onion and pepper are softened, about 5 minutes. Add remaining 1 1/2 tablespoons vegetable oil; cook and stir chicken into onion mixture until chicken is no longer pink in the center, 5 to 7 minutes.
• Stir wine, soy sauce, and teriyaki sauce into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes. Add baby corn and green onions; toss to evenly coat with sauce. Mix rice noodles into stir fry mixture; toss to coat. Cook and stir until heated through, about 2 more minutes.

CHICKEN AND VEGETABLE GLASS NOODLE STIR-FRY

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.

CHICKEN CASHEW AND NOODLE STIR-FRY

Steps:

• Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and the drain and separate the noodles and set aside.
• Put the honey, soy sauce and lemon juice in a small bowl and whisk to combine and set aside.
• Brush a little oil over a large wok and heat on high until the wok is hot and then add half the chicken and stir fry for 2 minutes or until the chicken is almost cooked and transfer to a plate.
• Brush the wok with a little more boil and reheat the work on high and repeat with remaining chicken and then remove chicken from the wok.
• Brush the wok with the remaining oil and heat on medium high and add the vegetables and garlic and stir-fry for 2 minutes and then add the water and cook covered tossing twice for 2 minutes until the vegetable are just tender.
• Add the noodles and chicken to the wok and toss well to combine and the sauce mixture and toss to combine and heat through and then top with the cashews to serve (personally in this case I would just add the cashews once plated up).

CHICKEN, EDAMAME, AND NOODLE STIR-FRY

Steps:

• In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.
• While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).
• Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
• Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

CHICKEN AND VEGGIE NOODLE STIR-FRY RECIPE

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Add peppers, mushrooms and celery; cook and stir 3 min. or until chicken is done and peppers are crisp-tender. Stir in combined dressing and soy sauce. Add remaining ingredients; cook and stir 3 min. or until heated through.
• Drain noodles. Serve topped with chicken mixture.

CHICKEN, EDAMAME, AND NOODLE STIR-FRY

Steps:

• Bring a pot of water to a boil; add a generous amount of salt. Cook noodles according to package instructions. Drain, and rinse under cold water; drain again.
• While noodles are cooking, toss chicken with cornstarch; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook chicken until lightly browned and opaque throughout, tossing occasionally, 2 to 4 minutes. Transfer to a plate.
• Add remaining tablespoon oil to skillet; cook onion and garlic, stirring frequently, until softened, 2 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
• Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes. Serve immediately.
• Shelled Edamame
• Edamame are young soybeans, picked while still green and sweet. Although you can buy edamame whole (in the pod), the shelled version is more convenient. Look for shelled edamame in the frozen section of your grocery store.

CHICKEN AND NOODLE STIR FRY

Steps:

• Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
• Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
• Stir fry the chicken, in batches. Set aside.
• Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender.
• Add the mint, nuts and cooking sauce, and cook for one minute.
• Add the chicken and heat until warm again.
• In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot.
• Drain the noodles and combine with chicken and cooking sauce mixture.
• Enjoy!

MIDWEEK CHICKEN, SPRING ONION AND NOODLE STIR FRY

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.

QUICK CHICKEN AND NOODLE STIR FRY

Steps:

• cook chicken and cut into small strips. set aside. cook noodles for 2 minutes drain and set aside. (DO NOT ADD FLAVOR PACKET AT THIS TIME). In large pan or wok heat oil. Add garlic, onion, carrots and celery. stir fry until almost soft. Add flavor packet. stir into vegies. Add cabbage and cook until cabbage is almost done. Add chicken then add noodles and warmed chicken broth. serve.