Chinese noodles with chicken
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Am facut o supa cu fidea si mi-a venit instant ideea de aceasta reteta.De fapt nu am pregatit paste chinezesti, ci autenticele cuiburi de fidea romanesti.E o improvizatie de moment care merita incercata.
- ardei gras (rosu,galben,verde)
- 2-3 morcovi mai mici
- 2 cepe mici
- o capatana usturoi
- 3-4 cuiburi de fidea (paste chinezesti de orez)
- un dovlecel mic
- un piept de pui(400-600 grame)
- 150 ml vin alb sec
- sweet chilli sauce
- sos de soia
- ulei de masline extra virgin
Timp de preparare: sub 30 minute
MOD DE PREPARARE RETETA Chinese noodles with chicken:
Se spala bine pieptul de pui, se taie fasii subtiri,se sareaza, se condimenteaza dupa gust si se lasa in frigider la macerat circa o ora in vin si usturoi pisat.Se scoate apoi puiul de la macerat si se arunca in tigaia incinsa cu o lingura de ulei de masline.Cand acesta incepe sa se rumeneasca se ia de pe foc.
Se taie toate legumele sub forma de betisoare subtiri si se calesc in uleiul ramas de la carne.Cand acestea devin sticloase se amesteca cu pieptul de pui, se condimenteaza si se mai lasa pe foc circa 10 min( la foc mic).In ultima etapa se adauga in tigaie peste amestecul de pui cu legume, pastele in prealabil fierte si scurse bine.Se adauga dupa gust sosul de soia si cel de chilli.
Nu am avut in casa sweet chilli sauce si am improvizat putin.Am folosit o jumatate de ceasca de suc de rosii cu o lingurita de miere si o lingurita de chilli praf ( e asemanator la gust)
- Prepare noodles according to package instructions.
- In a small bowl combine the sauce ingredients, set aside.
- Heat 1 tablespoon oil in a large skillet. Add in chicken and cook until golden brown and cooked through, 5-6 minutes. Remove from the pan and set aside on a plate.
- Add remaining tablespoon of oil to the same skillet. Add cabbage and carrots and saute until golden brown and wilted, 2-3 minutes.
- Add garlic and ginger and cook for an additional minute.
- Add in cooked noodles and sauce tossing to coat the noodles.
- Serve immediately with green onions and sesame seeds on top, if desired.
Tips For Making The Best Lo Mein
- If you decide to use ramen noodles for this dish, keep in mind that rice ramen noodles have a tendency to break when stir fried in a dish like this.
- If you choose to use regular flat rice noodle for this dish be sure to let them soak according to package instructions before boiling.
- There’s no need to go out and buy a wok for this recipe (although they are amazing to have on hand), just use a large skillet instead, we need something with lots of surface area to cook up all these ingredients.
- Beef and shrimp also taste amazing in this dish.
- Don’t confuse this dish with the very popular chow mein, check out my recipe for chow mein where I talk a bit more about the difference between the two.
- BBQ sauce can be used in place of hoisin and additional soy sauce can be substituted for the oyster sauce.
Teriyaki Chicken Noodle Bowls
Yield: 4 servings
prep time: 1 hour
cook time: 10 minutes
total time: 1 hour 10 minutes
A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 1 tablespoon cornstarch
- 1/3 cup reduced sodium soy sauce
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes drain well.
- In a small bowl, whisk together cornstarch and 1/4 cup water set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes let cool to room temperature. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes set aside.
- Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
- Serve immediately, garnished with sesame seeds and green onion, if desired.
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
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Chicken Lo Mein
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Chicken Lo Mein with chewy Chinese egg noodles, bean sprouts, chicken, bell peppers and carrots in under 30 minutes like your favorite Chinese takeout restaurant.
Lo Mein is a fantastic Chinese takeout option if you’re looking for something a bit thicker than the traditional Chow Mein.
- The Broth : This is the best and easiest part of this whole recipe. The broth is the EXACT same as a regular chicken soup! And the even better part… we’re going to make it in our Instant Pot!! Using the Instant Pot makes our lives so much easier because you can throw everything into the pot, set it, and let it go! HANDS OFF! Oh and did I mention it cuts the time in more than half?! Yep. All you need to do for this broth is place a whole chicken in your pot and then cover it with water. Set your Instant Pot to pressure cook for 75 minutes and then just wait for that beautiful chinese chicken noodle broth to create! Inside that pot the pressure is going to build up and infuse that water with all of the chicken flavors, while simultaneously cooking the chicken that we can shred and use in our soup! The broth will come out CLEAR and all of the scum just rises to the top so you can easily scoop it off when it’s done cooking! If it needs to be, you can also strain the scum off through a cheese cloth. And that’s IT! Now you have your beautiful broth and shredded chicken.
- The Chicken: So now that we are onto the chicken part…I sometimes skip the whole chicken and make the broth out of bone in breasts and some chicken wings. This may seem unorthodox but…I really do only like breast in my chicken soup and the wings give the soup oh so very much flavor. And…it gives it that lovely collagen and fat. The broth comes out a bit clearer this way has just as much flavor!
- The Add Ins : This is where we are going to have a little fun. We need to turn our plain ol’ chicken soup into some beautiful and delicious Chinese Chicken Noodle Soup. How you ask? Easy. We are going to chop up some onions, fresh ginger, garlic, and scallions. Then you’re just going to sauté them for a few minutes. Add in a bit of soy sauce and shaoxing wine. Bring that mixture to a boil and then add in your broth. BOOM. Regular chicken soup turned into amazing Chinese chicken soup.
- The Noodles: This part is actually VERY important. Don’t skimp on this step!! It will make or break your soup- and take it from boring to an AUTHENTIC flavor packed chinese chicken noodle soup! I always always use the Hong Kong Wonton Noodles. If you absolutely can’t find these, then lo mein noodles will work in a pinch. But trust me, if you just plan ahead and find the right noodles, it will make a world of a difference! Add the noodles into the boiling broth and cook as it says on the package. Done! Now see how easy it is to make Chinese Chicken Noodle Soup?? And just look at those little hands digging in! Enjoy:)
Is chilli chicken healthy?
While traditional Chinese chilli chicken is deep fried, this recipe utilizes pre-cooked rotisserie or grilled chicken and is stir-fried which results in a much healthier dish!
This chilli chicken recipe serves four and has approximately 567 calories per serving.
Packed with flavor and ridiculously easy to prepare, this Chinese Chilli Chicken Stir Fry is addictively good! Skip the take out, and satisfy your sticky Asian chicken craving with this delicious homemade alternative!
Until next week, friends, cheers &ndash to adding a little spice to your life!
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The best Chinese Chilli Chicken Stir Fry recipe plus step-by-step video👇
Cold Noodles with Chicken: Recipe Instructions
First, poach the chicken breast. Fill a small pot with enough water to submerge the chicken breast (but don’t add the chicken yet), and add the ginger and scallion.
When the water comes to a boil, add the chicken, and bring to a boil again. Immediately cover the pot, shut off the heat, and let the chicken sit in the water for 22-25 minutes. In the meantime, prepare the rest of the ingredients.
Prepare the sauce by combining the sugar, sesame oil, garlic, rice vinegar, light soy sauce, chili oil, and salt to taste.
Cook your choice of noodles by following the package instructions. Remember, no one likes soggy overcooked noodles, so keep an eye on them or set a timer! Drain the noodles and rinse thoroughly under cold water. They’re now ready to use. If you’re not ready to eat them right away, mix in about 1-2 teaspoons of oil to prevent the noodles from sticking together.
Assemble the noodles by mixing the following together: noodles, shredded chicken, julienned cucumber, bean sprouts, chopped peanuts (see our wok fried peanuts recipe), scallion and cilantro. Pour the sauce over everything and toss together. Serve!
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Ingredients of Chicken Fried Noodles
- 250 gm sliced chicken breasts
- 1 tablespoon sesame oil
- 2 cloves finely chopped garlic
- 3 tablespoon light soya sauce
- 1 tablespoon sweet soy sauce
- 2 tablespoon cubed tofu
- sea salt as required
- 2 tablespoon thinly sliced carrot
- 200 gm boiled egg noodles
- 1 tablespoon vegetable oil
- 1 small sliced onion
- 2 tablespoon red chilli sauce
- 1 handful chopped lettuce loose-leaf
- 1/4 cup sprout bean
- 2 tablespoon sliced red peppers
How to make Chicken Fried Noodles
Step 1 Boil the noodles
If you want to save time you can buy the already boiled noodles that are available in the market. But if you are uncooked noodles at home, heat a large pot of salted water over low-medium flame and bring to a boil. Then add the egg noodles and cook in boiling water for about 10 minutes. When they are done, switch off the burner, drain the noodles well and rinse under cold water.
Step 2 Cook the chicken in low-flame
Drain the noodles once again and transfer to a large bowl. Now add the sesame oil and toss well, so that the noodles gets the sesame flavour and also do not stick together. Boil the chicken pieces in some water for 10 minutes on low flame. Drain and keep aside.
Step 3 Toss veggies
Heat vegetable oil in a deep frying pan over high flame, and saute the onions and garlic for a minute or until onions turn golden brown and translucent. Then add the chicken pieces in the sauteed onions and mix them well.
Step 4 Cook the noodles
Saute them for a minute and add the red chilli sauce and 3/4 tablespoon of light soy sauce. Then, add the remaining light soy sauce, cooked egg noodles and sweet soy sauce. Mix them well and cook the noodles for a minute or two. If you do not have these two varieties of soya sauces, you can replace them with the easily available dark soya sauce.
Step 5 Serve hot
Put another frying pan on low flame, heat a little oil in it, and add Tofu (you can substitute it with paneer, if tofu is not available) cubes into it and fry until they turn golden brown. Then add lettuce, capsicum, carrots and bean sprouts to the pan. Toss them gently with Tofu and cook for a minute. When your veggies are done, remove the frying pan from flame and pour all the vegetables over the cooked noodles and toss them gently once again. Chicken Fried Noodles are ready, serve it hot.
17 Best Chinese Noodles Recipes
Shanghai Scallion Oil Noodle (Cong You Ban Mian)
This recipe is adaptable for use with any kind of noodle, be it ramen, egg, or udon. It’s a perfect little side dish or accompaniment and uses only 6 ingredients! Add extra toppings for a satisfying main.
Crispy bacon, hearty noodles soaked in a rich sauce, sweet and tender cabbage, and caramelized onion make this quick one-bowl dinner irresistible!
Are you a sesame addict? These real-deal Chinese sesame noodles are way better than takeout. Click the link to find out which secret ingredients to use to make the sauce moreishly tasty.
Learn how to make a wholesome bowl of wonton noodle soup at home and I guarantee you won’t be going back to your local restaurant. Watch the video to find out how easy it is to cook!
A hearty fried noodle dish that is cooked with a scrumptious tomato sauce with lamb and peppers. Fast to cook and bold in flavor, it’s a must-have for Xinjiang food lovers.
Chinese Beef Noodle Soup (红烧牛肉面)
Hot noodle soup topped with tender braised beef is a super satisfying bowl of comfort. Create a beef noodle soup that is truly rich in flavor with minimal fuss.
Spicy Chicken Noodle Soup (黄焖鸡面)
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Biang Biang Noodles (Chinese Hot Sauce Noodles)
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If you’ve never made your own from scratch, try out these fresh homemade noodles with your favorite sauce – it will bring your noodle experience to a whole new level!
Mom’s Best Chinese Gravy Noodles (Da Lu Mein, 打卤面)
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Lanzhou Beef Noodles (兰州拉面)
With a bite of the springy hand-pulled noodles, the melt-in-your-mouth beef, a bit of homemade fresh chili oil, and a sip of the rich broth, you’ll be in awe of the magic of a seemingly plain bowl of beef noodles.
Easy Hand-Pulled Noodles (拉面, la mian dough)
These freshly made hand-pulled noodles are springy and almost meaty, offering a palate sensation that you’ll never get from dried noodles. Learn all the secrets of hand-pulled noodles so you can easily make them at home without fail!
Tomato Noodle Soup – The Ultimate Comfort Food
This simple dish is the one that gets me through every winter. It makes me feel better when I’m not my usual chirpy self and need something to give me a boost of energy!
Mom’s Best Zha Jiang Mian (炸酱面) – Fried Sauce Noodles
Sweet bean is slowly cooked with onion and pork, transforming into a mouthwatering savory sauce. Add a spoonful to the noodles and gently combine you’ll be unable to resist picking up the chopsticks and digging in.
Shrimp Chow Mein
A takeout classic, this original Shrimp Chow Mein is loaded with vegetables and bursts with flavor. It’s a quick and healthy one-pot meal you can prep and cook in 20 minutes.
Which is your favorite noodle dish? Leave a comment to share your thought!