Best Rice Noodles With Stir Fried Chicken Turnips And Carrots Recipes

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CHICKEN STIR FRY WITH RICE NOODLES



Chicken Stir Fry with Rice Noodles image

Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.

Provided by Nagi

Time 15m

Number Of Ingredients 18

150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)
1 tsp cornflour / cornstarch ((optional))
1 tsp oil ((peanut, vegetable, canola) (optional))
2 tbsp oyster sauce ((or sub with Hoisin))
1 tbsp dark soy sauce ((Note 2))
1/2 tsp each sesame oil, sugar ((optional))
1 1/2 tbsp Chinese cooking wine ((Shoaxing wine) OR Mirin (Note 3))
1/4 tsp white pepper ((or black pepper))
3 tbsp water
100 g / 3.5 oz dried rice noodles ((Note 4))
1 tbsp oil
1 garlic clove (, finely chopped (Note 5))
1 small onion (, sliced (white, brown, yellow))
1/2 bunch choy sum or other Asian greens (, stems separated from leaves (Note 6))
1/2 red capsicum / bell pepper (, sliced)
1 carrot (, peeled, cut in half lengthwise and sliced on the diagonal)
5 - 7 mushrooms (, sliced)
Sesame seeds and finely sliced green onions/scallions (, optional)

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.

Nutrition Facts : ServingSize 419 g, Calories 427 kcal

RICE NOODLES WITH CHICKEN



Rice Noodles With Chicken image

Provided by Mark Bittman

Categories     quick, main course, side dish

Time 30m

Yield 2 large or 4 small servings

Number Of Ingredients 11

1/3 pound rice noodles, preferably linguine size
1/4 cup neutral oil, like corn or canola
1/3 pound boneless chicken, shredded or cut into small dice
1/2 to 1 cup bean sprouts
1/2 cup sugar snap or snow peas, slivered
1/2 cup shiitake mushroom caps, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons rice wine or white wine
1 egg, lightly beaten
3 or 4 scallions, trimmed and slivered, for garnish

Steps:

  • Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
  • Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
  • Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
  • Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 2384 milligrams, Sugar 5 grams, TransFat 0 grams

RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS



Rice Noodles With Stir-Fried Chicken, Turnips and Carrots image

Turnips are a perfect winter vegetable for a hearty stir-fry.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings.

Number Of Ingredients 16

7 ounces rice stick noodles
1/2 cup chicken broth or vegetable broth
1 tablespoon soy sauce (more to taste)
1 tablespoon Shao Hsing rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons peanut oil or canola oil
1 pound chicken breasts, cut across the grain into slices 1/4 inch thick
3/4 pound carrots, peeled and cut into 2-inch-long julienne (matchsticks)
3/4 pound turnips, peeled and cut into 2-inch-long julienne (matchsticks)
2 tablespoons sesame seeds
Salt to taste
1/2 teaspoon sugar
1/4 cup coarsely chopped cilantro
2 teaspoons sesame oil

Steps:

  • Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan.
  • Combine the broth, soy sauce and rice wine or sherry in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Have everything within reach of your wok or pan.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the chicken in a single layer. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque. Scoop out of the wok or pan and set aside in a bowl or on a plate.
  • Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 23 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 906 milligrams, Sugar 8 grams, TransFat 0 grams

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