Stir Fried Egg Noodles With Chicken Recipes

STIR FRIED EGG NOODLES WITH CHICKEN

Steps:

• Bring the 6 cups of water to a boil in a large pot; add noodles, stir so they do not stick, then cook until tender (see package directions).
• Drain noodles and set aside.
• In a small bowl, combine 1/2 cup water with cornstarch, fish sauce, soy sauce, and sugar; mix well and set aside.
• Heat your wok or large skillet over high heat, then add oil, garlic, and chicken; stir fry until chicken is cooked through; season with salt and pepper.
• Stir in carrots and onion; add noodles and stir until noodles are hot.
• Stir in bean sprouts; add cornstarch mixture and stir well to thicken sauce.
• Remove from heat and stir in green onions.
• Serve hot.

STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP

Steps:

• Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
• In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
• Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
• Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
• Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
• Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.