Chicken Noodle Stir Fry Recipes

CHICKEN STIR-FRY WITH NOODLES

Chicken Stir-Fry with Noodles image

Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Steps:

Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.

CHICKEN NOODLE STIR-FRY

Chicken Noodle Stir-Fry image

Darlene Brenden of Salem, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use whatever vegetables you happen to have on hand," she suggests. "The dish is different every time I make it."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 package (3 ounces) chicken ramen noodles
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced celery
1 cup coarsely chopped cabbage
2 medium carrots, thinly sliced
1 medium onion, thinly sliced
1/2 cup canned bean sprouts
1/2 cup teriyaki or soy sauce

Steps:

Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. , Drain noodles. Stir the noodles, contents of seasoning packet and teriyaki sauce into the chicken mixture until well combined.

Nutrition Facts :

STIR-FRIED CHICKEN AND NOODLES

Stir-Fried Chicken and Noodles image

Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup white wine or 1/4 cup additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
3/4 lb boneless chicken breast, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese cabbage or 2 cups napa cabbage
1 cup fresh snow pea, cut into 1 inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

Steps:

Combine first seven ingredients; set aside 3/4 cup.
Place chicken in remaining marinade.
Refrigerate 30 minutes.
Drain chicken and discard marinade.
Stir-fry chicken in 2 teaspoons oil until no longer pink.
Remove and keep warm.
Stir-fry broccoli and carrots in remaining oil.
Add cabbage and peas.
Stir-fry until tender crisp.
Meanwhile cook pasta according to directions.
Combine cornstarch and reserved marinade; add to vegetable mixture.
Bring to a boil; stir and cook until thickened.
Add drained pasta and chicken to mixture; cook until heated through.

HOISIN CHICKEN AND NOODLES

Hoisin Chicken and Noodles image

Your family and friends will be captivated by this delicious toss of fettuccine, vegetables and hoisin sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 5

Ingredients

8 ounces uncooked fettuccine
1 pound boneless skinless chicken breast, cut into 1/4-inch slices
1 bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)
1 cup sliced fresh mushrooms (3 ounces)
1/4 cup hoisin sauce

Steps:

Cook and drain fettuccine as directed on package.
Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.
Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

Nutrition Facts : ServingSize 1 Serving

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