CHICKEN STIR FRY WITH RICE NOODLES
Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.
Provided by Nagi
Time 15m
Number Of Ingredients 18
Steps:
- Mix chicken, cornstarch and oil in a bowl.
- Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
- Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
- Heat oil in a wok or large skillet over high heat.
- Add garlic and onion, cook for 30 seconds.
- Add chicken, cook for 1 minute until it changes colour from pink to white.
- Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
- Add mushrooms, cook for 30 seconds.
- Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
- Garnish with sesame seeds and green onions then serve immediately.
Nutrition Facts : ServingSize 419 g, Calories 427 kcal
VIETNAMESE RICE NOODLE SALAD WITH CHICKEN
This refreshing, tasty rice noodle salad is perfect for a hot summer day, served with lots of raw crunchy vegetables, seared chicken, and nuoc cham sauce.
Provided by Sarah
Categories Salad
Time 1h10m
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
- Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
- Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
- Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
- To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.
Nutrition Facts : Calories 466 kcal, Carbohydrate 68 g, Protein 28 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 2204 mg, Fiber 4 g, Sugar 21 g, TransFat 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving
VIETNAMESE-STYLE CHICKEN WITH FRAGRANT RICE NOODLES
Nuoc cham, the Vietnamese dipping sauce, does double duty here: As a marinade, it soaks into the chicken as it roasts. And as part of a rich pan sauce for rice noodles, it marries with the chicken juices. Look for rice noodles that are flat and similar in width to linguine, those normally used for pad Thai. Since the noodles are served at room temperature, run them under cool water after boiling to keep them from clumping. Raw snap peas offer a refreshing crunch, and fans of half-sour pickles will enjoy the extra tanginess they add to the dish.
Provided by Kay Chun
Categories noodles, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.
- Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.
- Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 12 grams, Carbohydrate 84 grams, Fat 17 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 2043 milligrams, Sugar 10 grams, TransFat 0 grams
FRAGRANT CHICKEN AND RICE NOODLE SOUP
This light, fresh-tasting soup is based on a Vietnamese pho. The chicken provides both the stock and the meat for the soup. A Jill Dupleix recipe.
Provided by AmandaInOz
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming.
- Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts, and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
- Strain the broth and finely slice the chicken breast and leg meat. Gently reheat the broth with the fish sauce, and 2 tbsp fried shallots.
- Cover the noodles with hot water, gently separate using chopsticks, and drain.
- Divide the noodles between four deep, warmed soup bowls.
- Arrange the chicken meat on top; ladle the hot broth into each bowl, and scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander. Guests squeeze lime wedges into broth to taste.
Nutrition Facts : Calories 1215.3, Fat 64.2, SaturatedFat 18.3, Cholesterol 292, Sodium 1695.6, Carbohydrate 80.5, Fiber 4.3, Sugar 9.3, Protein 74.8
RICE NOODLES WITH CHICKEN
Provided by Mark Bittman
Categories quick, main course, side dish
Time 30m
Yield 2 large or 4 small servings
Number Of Ingredients 11
Steps:
- Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
- Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
- Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
- Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 2384 milligrams, Sugar 5 grams, TransFat 0 grams
COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
- Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
- Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
- Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.
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