Chicken noodles recipes
Our top 3 of 5 Chicken noodles recipes
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Singapore Noodles
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Chicken Noodles
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Ingredients
- INGREDIENTS
- 1 Chicken breasts - chopped and cooked
- 100g smoked bacon - diced
- 200g raw prawns - peeled and de-veined
- 1 Egg - beaten
- 250g vermicelli noodles - boiled for 10 mins
- 1 garlic cloves. finely chopped
- 1 tbsp ginger. finely chopped
- 1 Red Chilli. deseeded and finely sliced
- 2 tbsp Groundnut Oil
- 2 tbsp Ground turmeric
- 1 red pepper. deseeded and sliced
- 1 handful Carrots peeled and sliced
- 1 handful beansprouts
- 1 tsp dried red chilli flakes
- 2 tbsp light soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp clear rice vinegar
- 1 tbsp sesame oil
- 2 Spring Onion. finely sliced
Method
- 1) Heat sesame oil in a wok, stir fry - ginger, garlic,chilli and turmeric for 10 seconds.
- 2) Add prawns for 1 minute, then add bacon for one minute.
- 3) Add red pepper, carrot, bean sprouts and cook for one minute and then add cooked chicken and stir well.
- 4) Add cooked noodles cook for 2 minutes. Add dried chillies, soy sauce, oyster sauce and vinegar.
- 5) Add egg and stir gently until cooked. Add sesame oil. Add spring onions and its ready.
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Tips
These noodles are superb just as a dish on their own or as a side dish and if using as a side dish just leave out the meat and shrimp and replace with other vegetables, if you think they might be too spicy just reduce the chilli oil. Customarily, you shouldn't cook with any wine you wouldn't drink, and you should never ever buy cooking wine in the supermarket. And yet, here I am, telling you to do just that, to buy Chinese shao hsing (or shao xing) wine, for the reason that without it you will certainly not be able to recreate genuine Chinese dishes. What we buy from the Chinese supermarket is not the sort of shao hsing wine that is matured and mellow but at less than 2 quid a bottle what would you expect, nevertheless it is perfect for cooking and adding a touch of authentic flavour. You can substitute dry sherry in equal amounts for shao hsing wine, but it's not quite the same. Shao hsing keeps forever in the pantry, stored at room temperature.
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Add commentIngredients
- YOU WILL NEED
- 500 grams fresh noodles
- 250 grams chicken breast. cut into strips
- 125 grams shrimp. shelled and cleaned
- ½ bok choy cut into bite-size pieces
- ½ cup cup. carrot. cut on the diagonal
- ½ cup broccoli. or cauliflower. trimmed. cut on the diagonal into 1-inch pieces
- 1 medium matchstick cut or shredded
- 1 clove garlic. minced
- 1 tablespoon light soy sauce
- 2 tablespoons black bean sauce
- ½ teaspoon salt
- 5 tablespoons groundnut oil for stir frying
- FOR THE MARINADE
- 1 teaspoon Shao hsing wine. see notes
- 1 teaspoon light soy sauce
- 1 teaspoon cornflour
- FOR THE SAUCE
- ½ cup chicken stock
- 1 teaspoon light soy sauce
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornflour
Method
- Mix together the marinade ingredients and marinate the chicken for at least twenty minutes.
- While marinating the chicken, mix together the sauce ingredients and put to one side.
- As well as marinating the chicken, parboil the noodles in a pan of boiling water for 2 minutes. Loosen up the noodles with chopsticks as they are boiling, drain and put to one side.
- Heat a wok or frying pan, best to use a wok though when heated, add 1 tablespoon of oil. Then add the garlic and chicken and stir-fry when the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp to the middle of the wok, stir-fry and when the shrimp are cooked, mix the chicken and the shrimp and remove from the wok to a platter.
- Reheat the wok and add 1 tablespoon of oil add the onions, bok choy, carrot and broccoli and stir-fry until tender-crisp sprinkle a ½ teaspoon of salt over the vegetables and stir in remove the vegetables to a platter.
- Clean out the wok with a paper towel.
- Heat the wok again and add 3 tablespoons of oil.
- Place the noodles in the wok, using chopsticks to break them up add 2 tablespoons of hot black bean sauce and 1 tablespoon of light soy sauce stir-fry until the noodles are heated through then add the cooked chicken, shrimp and vegetables.
- Re-mix the sauce ingredients and add to the noodles stirring in well with chopsticks.
- When it comes to a boil, taste and adjust the seasoning if needed.
- Serve and Enjoy!
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Add commentIngredients
- 10 broccoli florets
- 85g egg noodles
- 2 tsp. olive oil
- 1 clove garlic chopped
- 1 tsp. ginger grated
- ¼ tsp. coriander
- 1 chicken breast cut into strips
- 5 french beans finely sliced
- 15g creamed coconut
- 50 ml hot water
- 2 tbsp. smooth peanut butter
- 1 tsp. lemon juice
- 55g canned sweetcorn
- 2 tsp. soy sauce
Method
- 1. Steam the broccoli and cook the noodles.
- 2. Heat the oil in a wok. Add thr garlic, ginger
- and coriander and saute for 1 min. Add the
- chicken and french beans and fry for a further
- 6-8 min.
- 3. Mix together the coconut, water and penut
- butter, then pour the mixture over the chicken
- Cook for 3 min. until thickened.
- 4. Add the noodles, broccoli, lemon juice,
- sweetcorn and soy sauce and heat through.
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