STIR FRY NOODLES
Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
- Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
- In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
- Add half the scallion mixture and saute until fragrant, about 1 minute.
- Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
- Add the eggs, sriracha, chicken, and remaining scallion mixture.
- Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
- Remove from heat. Sprinkle with the reserved green onions.
Nutrition Facts : ServingSize 1 (of 4), Calories 467 kcal, Carbohydrate 44 g, Protein 45 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 173 mg, Fiber 2 g, Sugar 6 g
STIR-FRIED NOODLES
A healthy Chinese for all the family, quick and simple
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Cook the noodles according to pack instructions.
- Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
- Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
- Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
STIR-FRY CHICKEN LO MEIN
This simple, yet scrumptious chicken lo mein recipe is the perfect stir-fry meal. Follow our handy step-by-step video below for a spur-of-the-minute supper special enough to serve guests! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Drain pasta. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.
Nutrition Facts : Calories 410 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 940mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.
More about "vegilicious stir fry with chinese egg noodles recipes"
STIR FRIED CHINESE EGG NOODLES WITH OYSTER SAUCE RECIPE - SIDECHEF
From sidechef.com
5/5 (3)Total Time 20 minsCuisine Chinese, AsianCalories 449 per serving
- Pour the Vegetable Oil (2 tablespoon) in a large non-stick pan or wok and place it over medium-high heat. Then add the Brussels Sprouts (6) together with the Garlic (1 clove) and Onion (1/2). Gently fry the vegetables for 4 minutes.
- Add Green Beans (2 ounce) and Carrot (2 ounce) to the pan. Stir well. Let the vegetables fry for 3 more minutes. Don’t burn them.
- Then sprinkle the vegetables with the Oyster Sauce (2 tablespoon), Soy Sauce (1 tablespoon), Sesame Oil (1 teaspoon) and Fish Sauce (1 teaspoon). Add 3 tablespoons of water as well. Season with a pinch of Ground Black Pepper (to taste).
- Stir the vegetables well again and cook them for another minute. Add the Egg Noodles (1 package).
STIR FRY NOODLES WITH CHICKEN AND VEGETABLES - BAREFEET IN THE …
From barefeetinthekitchen.com
4.8/5 (15)Total Time 30 minsCategory Main CourseCalories 501 per serving
- Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with 1/2 tablespoon oil and toss well to separate.
- Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
- In a large stainless skillet, over high heat, warm 1/2 tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce. Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
- Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
STIR-FRIED RICE NOODLES WITH EGGS AND GREENS RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 25 minsCategory Entree, MainsCalories 411 per serving
CHINESE STIR FRY NOODLES - BUILD YOUR OWN | RECIPETIN EATS
From recipetineats.com
STIR-FRIED EGG NOODLES WITH VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
CHINESE VEGETABLE AND NOODLE STIR-FRY WITH EGG
From healthyfood.com
CHINESE TOMATO EGG STIR-FRY, 番茄炒鸡蛋 - THE WOKS OF …
From thewoksoflife.com
VEGETABLE NOODLE STIR FRY - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
CHINESE CHIVES & EGGS STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN STIR FRY WITH RICE NOODLES | RECIPETIN EATS
From recipetineats.com
STIR-FRIED RAPE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
THE 25 BEST CHINESE BEEF RECIPES - GYPSYPLATE
From gypsyplate.com
BLACK PEPPER BEEF STIR FRY - CASUALLY PECKISH
From casuallypeckish.com
CHINESE STIR FRY EGG NOODLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE CHINESE EGG NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
BEEF AND NOODLES STIR FRY - KHIN'S KITCHEN | CHINESE CUISINE
From khinskitchen.com
STIR-FRIED CHINESE EGG NOODLES RECIPE | MYRECIPES
From myrecipes.com
FRIED EGGS WITH CHINESE NOODLES - ERREN'S KITCHEN
From errenskitchen.com
HOW TO STIR-FRY NOODLES (EASY WOK RECIPE) | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #vegetables #asian #canadian #easy #beginner-cook #stove-top #dietary #comfort-food #ontario #taste-mood #equipment
You'll also love