Best Quick Chicken Noodles Recipes

QUICK CHICKEN NOODLES

Steps:

• Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
• Throw in the garlic and pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.

QUICK SESAME CHICKEN NOODLES

Steps:

• In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute., Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally., Remove from heat; stir in green onions. Serve immediately.

QUICK CHICKEN AND NOODLES

Steps:

• In a medium skillet, saute chicken breasts over medium high heat for about 10 minutes, or until browned. If the chicken sticks at all, you can add a little of the broth. When chicken is browned, remove from skillet and cut into 1 inch cubes. Sprinkle with garlic powder.
• In the same skillet heat the broth, basil, pepper and vegetables. Bring to a boil. Stir in the uncooked noodles and return the chicken to the skillet. Reduce heat to low. Cover skillet and simmer all together, stirring occasionally, for 10 minutes or until chicken meat is no longer pink and noodles are soft. Serve.

QUICK CHICKEN AND NOODLES RECIPE

Steps:

• Heat oil in a saucepan or Dutch oven.
• Add onion and garlic. Saute until tender.
• Add broth, allow about one cup of broth per serving.
• Bring to a boil. Add about ¼ cup chopped carrots per serving and about 1 Tbsp chopped celery per serving, or desired amount.
• Reduce heat and simmer until vegetables are almost tender, about 5minutes.
• Add noodles, about one cup of uncooked noodles per serving or desired amount and about ¼ tsp dried basil per serving. Add peas and green beans.
• Gently boil until noodles are almost tender.
• At this point, add chopped chicken, about ⅓ cup per serving. OR remove some of the noodle mixture to another saucepan. Add vegetarian chicken product for a vegetarian version.
• Warm through.
• Stir a little cornstarch into some cold water. Add to the bubbling pot and stir to thicken.
• Reduce heat to medium-low. Gently stir in desired amount of sour cream. Add salt and pepper to taste.
• Serve in soup or pasta bowls.

QUICK CREAMY CHICKEN & NOODLES

Steps:

• Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbing, stirring occasionally. Sprinkle with the parsley before serving.