Midweek Chicken Spring Onion And Noodle Stir Fry Recipes

MIDWEEK CHICKEN, SPRING ONION AND NOODLE STIR FRY

Midweek Chicken, Spring Onion and Noodle Stir Fry image

This recipe is originally a broccoli stir fry from BBC Good Food. I've taken out the broccoli and ammended some other ingredients to suit. It's a quick, easy and low-fat recipe that we make more or less once a week!

Provided by KMSAGB

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
2 blocks thin egg noodles
1 tablespoon fresh ginger, grated
1 -2 garlic clove, minced
6 -10 spring onions, sliced into half inch pieces
3 tablespoons light soy sauce
200 ml chicken stock
1 pinch black pepper

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.

Nutrition Facts : Calories 269.6, Fat 11.2, SaturatedFat 2, Cholesterol 78.6, Sodium 1798.4, Carbohydrate 10.3, Fiber 1.8, Sugar 3.2, Protein 31.6

CHICKEN AND NOODLE STIR FRY

Chicken and Noodle Stir Fry image

This started its life as a recipe for a beef and noodle salad-served cold, but because of missing ingredients and my general forgetfulness, I arrived at this dish. It was gobbled up by all present-even the very fussy 96-year-old. I've posted the recipe here because the guests who ate it want to recreate it. It's tasty and fast to make-and not too spicy. It's also versatile. You can double or triple it, and you can leave out ingredients, add extra ones and even switch from beef to chicken. Oyster sauce is sweet, so be careful about adding the brown sugar, too.

Provided by Leggy Peggy

Categories Curries

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/4-1 1/2 lbs chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick (chicken thigh meat is okay if you prefer dark meat)
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon brown sugar (optional, use if you like sweet because the oyster sauce is already sweet)
1 lebanese cucumber, sliced thinly
1 red onion, sliced thinly
1 red bell pepper, sliced thinly (capsicum)
1 long red chile, seeded and chopped finely
1/4 cup chopped of fresh mint (or more)
1/3 cup chopped unsalted peanuts or 1/3 cup unsalted cashews
1 lb hokkien noodles
1/2 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons caster sugar (finely ground sugar)
2 teaspoons fresh ginger, finely chopped (optional)
1 additional long red chile, seeded and chopped
2 tablespoons chopped fresh coriander leaves (or more)

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!

Nutrition Facts : Calories 351.4, Fat 19, SaturatedFat 4.4, Cholesterol 72.6, Sodium 842.1, Carbohydrate 19.1, Fiber 2.6, Sugar 11.9, Protein 27.1

CRAZY CHICKEN - RICE NOODLE STIR-FRY

Crazy Chicken - Rice Noodle Stir-Fry image

This is chef Ming Tsai's take on a traditional Thai dish. It's called crazy because of it's spiciness. You can always decrease the amount of sambal oelek if you don't like dishes too spicy (or increase it if you like it really spicy!). This recipe is perfect for a busy night. It's quick and simple to prepare. If you want to make this a one dish meal, I think you could probably stir-fry in some broccoli or peas, etc. Enjoy!

Provided by LifeIsGood

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces transparent rice noodles (rice sticks)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 tablespoon sambal oelek
3 tablespoons canola oil
3 shallots, sliced 1/8 inch thick
1 lb ground chicken
1/2 cup scallion, green and white parts, sliced 1/8 inch thick
1/4 cup Thai basil, cut into 1/3 inch ribbons (you can use regular basil)
1 lime, quartered, for garnish (optional)
4 sprigs Thai basil, for garnish (optional)

Steps:

Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
Add the shallots and stir-fry until brown - about 1 minute.
Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
Add the noodles and sauce mixture and heat through, stirring.
Add the scallions and basil ribbons and give them a toss.
Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.

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