SPICY THAI CHICKEN AND VEGGIE NOODLES
This Spicy Thai Chicken and Veggie Noodles is super quick to prepare and ready in just 30 minutes from start to finish! The best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Cook noodles: Cook the Asian style noodles according to package directions.
- Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
- Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
- Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
- Garnish and serve: Garnish with chopped green onions and peanuts.
Nutrition Facts : Calories 603 kcal, Carbohydrate 91 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 1529 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
SWEET & SPICY HOT CHILI CHICKEN NOODLES WITH BASIL
Delicious hot chili chicken noodles tossed in an easy, flavorful meat sauce. These sweet & spicy chicken noodles are packed with protein and seriously better than takeout! Top your bowl with fresh basil, roasted nuts and red pepper flakes for an extra kick of heat.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Lunch
Time 45m
Number Of Ingredients 16
Steps:
- Add sesame oil to a large pot and place over medium-high heat. Add ground chicken to the pot and season generously with salt and pepper. Brown the meat and break up into medium-sized chunks; cooking for about 5 minutes or until nice and golden underneath. Next, add in ginger, garlic, coconut sugar to the chicken and continue to cook about 4-5 minutes longer or until meat is almost all the way cooked, breaking up into smaller chunks as you cook it.
- Once meat is cooked, stir in tomato paste, fresh chopped basil and hot chili paste for 30 seconds to 1 minute, then add in the soy sauce, rice vinegar and water. Bring to a simmer, then reduce heat to low and cook uncovered, stirring every so often until sauce begins to thicken. This should take about 30 minutes.
- While the sauce cooks, you can make your pasta: cook pasta until al dente according to directions on the package. Once pasta is done, drain, then add back to the pot with the meat sauce (once it is done cooking!) and stir well to allow the meat to coat the noodles. Divide noodles into bowls and garnish with LOTS of basil ribbons, chopped cashews/peanuts extra red pepper flakes, if desired. Serves 4.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 473 kcal, Fat 12.1 g, SaturatedFat 3 g, Carbohydrate 63.4 g, Fiber 0.5 g, Sugar 4.1 g, Protein 28.5 g
CILANTRO CHICKEN AND SPICY THAI NOODLES
A great lunch or dinner dish that uses simple; yet flavorful ingredients. Cooking time does not include pasta.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the chicken, combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and grill the chicken thighs 4 minutes per side or until done.
- For the sauce, add canola oil to a saute pan over medium heat. Add the ginger, lime zest, juice, garlic, red pepper flakes and chicken stock. Stir well to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer 2 minutes.
- Place the cooked noodles in a large serving bowl and add sauce, carrots and peanuts - toss well. Add the cilantro chicken and serve.
Nutrition Facts : Calories 915.8, Fat 41.5, SaturatedFat 6.8, Cholesterol 80.8, Sodium 294.5, Carbohydrate 100.1, Fiber 7.1, Sugar 6.5, Protein 37.1
SPICY CHICKEN NOODLES
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Provided by Chef John
Categories Main Dish Recipes Bowls
Time 28m
Yield 2
Number Of Ingredients 20
Steps:
- Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
- Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
- Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g
SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY
This is a recipe I got off the Thai Kitchen red rice noodles box. It's fantastic and very authentic tasting. It's also good with regular rice noodles and Asian wheat noodles. I've made it with Italian sweet basil, and also by substituting cilantro for the basil. Both are very good. I haven't tried it yet, but I think this would be great served with crushed peanuts sprinkled on top. I'm posting the recipe here for safekeeping.
Provided by Goody2shz
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
- 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
- 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
- Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
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