chicken noodles

Extra saucy Asian inspired noodles with bell peppers, ground chicken, fresh basil, and an addicting sweet and spicy sauce. All made and ready for eating in just about twenty minutes.

Weeknight 20 Minute Spicy Udon Noodles

udon noodles

soy sauce

rice vinegar

hoisin sauce

sesame oil

chicken

red or orange bell peppers, sliced

ginger

fresno pepper, seeded and chopped

fresh basil, chopped

green onions, chopped

sesame seeds

1. Cook the udon noodles according to package directions.&nbsp;2. Combine the soy sauce, vinegar, hoisin sauce, and 1/4 cup water in a bowl.&nbsp;2. Heat a large skillet over medium high heat. Add the sesame oil and the chicken.&nbsp;Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the bell peppers, ginger, and fresno pepper, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and basil. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes.&nbsp;3. Stir in the noodles and remove from the heat. Add the green onions and sesame seeds. Serve the noodles warm, topped with green onions. Enjoy!

Made with chicken, clear noodles and a peanut sauce, this street-food favourite is named after the sound made as you pound the chicken.

Bang bang chicken

chicken breast

milliliters (2 cups) Massel chicken style liquid stock

water

peeled,

tbsp sesame seeds

dried rice vermicelli noodles

telegraph cucumber, trimmed, halved,

shallots, pale section only,

(1/2 cup) Smooth Peanut Butter

milliliters (1/4 cup) light soy sauce

tbsp apple cider vinegar

tbsp caster sugar

tsp sesame oil

1-1 1/2 tsp chilli oil

milliliters (1/4 cup) warm water

Your next weeknight favourite is this super speedy gyoza ramen! This high protein noodle soup can be made in just 25 minutes!

Easy prawn gyoza ramen

mushroom

x 250 grams pkt long-life noodles

chicken stock

ginger, peeled, thinly sliced

garlic clove, thinly sliced

pkt Coles Prawn Gyoza

baby pak choy, washed, halved

spring onion, thinly sliced

Chilli sauce (optional),

Chicken Hakka Noodles makes for quick and easy delicious lunch/dinner. A popular Indo Chinese street food which packs a big flavour punch.

Chicken Hakka Noodles

400 g Noodles (I used Egg Noodles)

Sesame Oil

tbsp Vegetable Oil

½ inch Ginger (grated/crushed)

Garlic (minced/crushed)

tsp Red Chilli Flakes

Onions (Sliced finely)

tsp Cumin Powder

400 g Mixed Stir Fry Vegetables (Such as Carrots, Cabbage and Peppers)

tsp Black Pepper

Rotisserie Chicken (Shredded)

tbsp Dark Soy Sauce

tbsp Rice Vinegar (Or any other White vinegar)

tbsp Crisp Chilli Oil (Optional)

Boil noodles until al dente. Around 3 - 4 minutes. Drain then drizzle over a little oil.

Heat oil in a wok or deep pot.

Add ginger, garlic and red chilli flakes. Cook on medium low for a minutes.

Add sliced Onions and cook for 7 - 8 minutes till light golden brown.

Add Cumin and saute for 30 seconds.

Add stir fry Veg. Cook for 4 minutes on medium heat.

Stir in Black Pepper and shredded Chicken.

Add the Soy Sauce and Vinegar.

Add noodles to wok. Toss everything together. Taste and adjust as needed.

Optional - Add 1 tbsp Chilli Crisp Oil on top.

This simple Chicken and Noodles recipe is filled with chicken, noodles, and lots of veggies to create a creamy, comforting, classic dish that the whole family will enjoy. It’s the perfect hearty meal for cool evenings and is quick and easy enough to make on weeknights.

Chicken and Noodles Recipe

chicken (I used rotisserie chicken)

extra virgin olive oil

onion (diced)

garlic (minced)

carrots

bay leaf

thyme

Kosher salt (or sea salt)

black pepper

celery

unsalted butter

all purpose flour

milk

peas (frozen)

herbs (Parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Sauté onion.

In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.

Bring to simmer.

Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.

Add noodles.

Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.

Make roux.

While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.

Add roux and peas.

Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.

Add chicken.

Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.

Garnish and serve.

Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.

A delicious noodle dish with loads of flavor, crunchy veggies and tender chicken

Spicy Chicken Noodles

chicken breasts

noodles

egg ((optional))

garlic powder

onion powder

paprika

tsp chili powder

tsp chilli flakes

tsp salt

tsp pepper

tbsp sesame oil oil

garlic

onion (sliced)

green pepper (julienned)

red pepper (julienned)

tbsp honey

tsp rice vinegar

1&1/2 tbsp chilli oil

vegetable oil

tsp black peppercorns

cloves

star anise

cinnamon stick

chilli flakes

Cut the chicken breasts into strips. Marinate it with the garlic powder, onion powder, paprika, chili powder, chilli flakes, salt and pepper.

To make the stir-fry sauce whisk together the soy sauce, honey and rice vinegar and set aside

Bring a pot of water to boil and add the noodles, cook for 4-5 minutes or until cooked. Drain and set aside.

Heat 2 tablespoon sesame oil in a large wok or pan and fry the chicken in two batches. Just a few seconds on each side. Do not overcook. Remove and set aside.

Add the onion, garlic and peppers to the same pan, fry on high heat until the veggies are tender. Push the veggies to one side and if using an egg add it now. Scramble it until cooked and mix it in

Mix in the noodles, stir-fry sauce and chicken. Heat through. Mix in the chilli oil. Add a finely chopped chilli if your prefer. Garnish with sesame seeds and spring onion

To make the chilli oil add all the ingredients to a pot, except the chilli flakes

Gently heat the oil so the spices can infuse, until it is really hot. Be careful as the cloves may splatter

Add the chilli flakes to a heat proof bowl and strain the oil into the chilli flakes. Store any extra in a sterilised bottle

Chilli Oil

Instant Pot Chicken and Noodles is the perfect comfort meal. It&#039;s great for filling a bowl full of tasty ingredients!

Instant Pot Chicken and Noodles

tbsp butter

chicken broth

can cream of chicken soup

tsp black pepper

poultry seasoning

vegetable

oz egg noodles

Add the butter to the Instant Pot and press the saute button.

Once the butter is melted, add the chicken stock.

Pour in the Cream of Chicken soup.

Add black pepper, salt, poultry seasoning, and garlic.

Add in the chicken breasts.

Close the lid and cook on high pressure for 12 minutes.

Once the time has passed, do a quick release.

Remove the lid and take out the cooked chicken. Shred it.

Press the Saute button on the Instant Pot &amp; then add the mixed veggies and egg noodles. Stir and saute for 1 minute.

Add the shredded chicken back to the Instant Pot.

Mix all the ingredients together.

Serve and enjoy :)

https://content.jwplatform.com/videos/e8U7JGwP.mp4

Learn how to make the best Instant Pot Chicken and Noodles using this video recipe. Full instructions, serving ideas, cooking tips and more!

Looking for some chicken noods? You&#39;ve come to the right place. This chicken stir fry is extremely easy to make and is on the table in no time at all. Learn how to make this quick stir fry recipe and I promise you&#39;ll be going/coming back for more.

Chicken Stir Fry

Tbsp (20 milliliters) - Soy Sauce

Tbsp (20 milliliters) - Chinese Rice Wine (Shaoxing Wine)

Shallot,

Garlic Cloves, Thinly Sliced

(1.06 ounces)

Tbsp (40 milliliters) - Chinese Rice Wine (Shaoxing Wine)

Tbsp (40 milliliters) - Soy Sauce

Tbsp (20 milliliters) - Malt Vinegar

(3.1 ounces) - Fresh Bean Sprouts (Mung Beans)

Marinate Chicken

Combine the chicken thigh with the marinade ingredients, mix well &amp; allow to marinate in the fridge for 30 minutes.

Stir Fry Chicken

Heat peanut oil in a wok or pan over high heat. Add in the marinated chicken and stir fry for 1 minute, remove &amp; set aside.

Stir Fry Garlic

In the same wok or pan add the shallot &amp; ginger, stir fry for 45 seconds. Add in the garlic and stir fry for 20 seconds.

Stir Fry Sauce

Add in the noodles, stir-fried chicken, Chinese rice wine (Shaoxing wine), granulated sugar, soy sauce, malt vinegar &amp; sesame oil. Stir fry for 2 minutes mixing well. Add in the bean sprouts (mung beans), spring onion (scallion) &amp; half of the chilli, stir fry for 30 seconds.

Serve

Serve in bowls &amp; garnish with the thinly sliced (julienned) green stem spring onion (scallion), chilli &amp; fresh coriander (cilantro).

I proper loved this dish. Very easy to make and so flavoursome.

Congratulations on your new website!.  Really great that we can print out the recipe.

Chinese style Chicken noodles are a delicious meal made with noodles of choice, chicken, veggies and sauce.

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The most viewed chicken noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Weeknight 20 Minute Spicy Udon Nood...

Bang bang chicken

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Pei Wei Diner's Thai Blazing Noodle...

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The most viewed chicken noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine