Chicken With Egg Noodle Recipe

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Chicken With Egg Noodle Recipe is a type of food which originated in China and is the most popular food eaten by almost the entire world. The popularity of this mouth watering recipe can be judged from the fact that everybody loves it. To say the least, this recipe has been liked and appreciated by millions of people all over the world, who like chinese cuisine with noodles.

Tasty chicken noodles

  • Preparation and cooking time
    • Prep:15 mins
    • Cook:8 mins
  • Easy
  • Serves 2

This recipe is easily doubled to
serve four if you have plenty of leftover chicken;
if you have less, bump up the protein with
a handful of cashews

NutrientUnit
kcal588
fat15.5g
saturates3.2g
carbs70.4g
sugars18.4g
fibre7.6g
protein42g
salt4.1g

Ingredients

  • 2 tsp cornflour
  • 2 tbsp fish sauce or soy
  • 1 tbsp sugar
  • 2 blocks medium egg noodles
  • 1 tbsp sunflower oil
  • 1 large red pepper , chopped
  • 2 garlic cloves , thinly sliced
  • 4 spring onions , sliced
  • 200g leftover roast chicken , shredded
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 100g frozen pea
  • ½ a 20g pack basil or coriander, leaves roughly shredded

Method

  • STEP 1Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
  • STEP 2Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.

Creamy Chicken and Mushrooms with Egg Noodles

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce. 

Gallery

Creamy Chicken and Mushrooms with Egg Noodles

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Read the full recipe after the video.

Recipe Summary

Prep:

35 mins

Total:

45 mins

Servings:

4

creamy chicken and mushrooms with egg noodles

Ingredients

Ingredient Checklist

  • 4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
  • 2 shallots, thinly sliced (1 cup)
  • 4 teaspoons Dijon mustard
  • 2 1/2 cups low-sodium chicken broth
  • 4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
  • 3 ounces cream cheese (2/3 cup), room temperature
  • Fresh parsley leaves, for serving (optional)

Directions

Instructions Checklist

  • Step 1Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Step 2Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

Lemon Butter Chicken – a weeknight favorite!

This easy Lemon Chicken Recipe is a quick & easy dinner, packed full of flavor. Great for a weeknight meal when you are staring at the fridge and pantry “what to make… what to make?!” Got a lemon? Some pasta? Great! We’re in business!

Step by step instructions, with photos are included in this post – making your dinner time dash super easy! 

lemon chicken in a white bowl, with a skillet and fork in teh back group

I am making an educated guess that if you’re here on Kylee Cooks – you probably need some quick and easy meals! During the school year,  weeknights are chaos. In midst of homework, activities, packing bags, making lunches, folding laundry, keeping the house in order etc –  I need to produce something for us all to enjoy for dinner. Now that school is about to start up again, I need to pull this one out of summer retirement, and make it again (and again, and again).

I love to cook, obviously, but I don’t always have time to get fancy, sometimes I just need to cover the bases. Protein, vegetables and carbs. Never mind, carbs are never optional! This is a fast, easy and really tasty weeknight winner that will appeal to the whole family. With lemon, butter and pasta – how could you go wrong? 

This EASY chicken recipe is one I have been making for years! I made it before I had children, while I was pregnant with said children, and now that my children are 5 and 7, I still make it. And the best part is, that they actually eat it.

It’s definitely my kind of comfort food. Let me know what you think – is this YOUR idea of delicious?

Kylee’s Notes & FAQs

What side dishes go well with lemon chicken?

  • I like fresh steamed green beans with this meal – or even a bag of frozen vegetables rescued from the back of the freezer drawer. But you just do you, okay?
  • Switch out the chicken breast and use chicken thighs if you prefer that cut of chicken
  • A very light dusting of parmesan cheese is a great addition to the dish.
  • If you really love the lemon flavor, and want to intensify it – add a little lemon zest to the sauce when you add the lemon juice. You may also like to include the zest with the flour. Up to you!
  • I regularly include garlic powder to the flour,  or add garlic to the pan with the onion.

Chicken Temperature

Chicken should be cooked to 165 degrees F when tested with a digital thermometer in the thickest part.

  • Chicken Breast – this is easily switched out for chicken thighs if you prefer
  • Flour – plain old all-purpose flour
  • Butter – I use salted butter, always. Olive oil is not a suitable sub for this!
  • Onion – dice this up super fine – it is part of the flavor base for the sauce
  • Chicken Stock – make your own chicken stock, or grab it from the store – no judgment from me!
  • Fresh Lemon Juice – okay, this is important. As it is the main flavor component for the entire dish, don’t use the stuff from a bottle. Seriously, just don’t!! You’ll need a fresh lemon – and maybe some of the zest.
  • Dry Egg Noodles – I like egg noodles, but you can use any kind of pasta, or none at all!

How to make Lemon Butter Chicken:

collage of process shots showing how to make lemon butter chicken, cooking the chicken

Slice chicken breast into bite-sized pieces, season with salt & pepper and toss with flour.

Heat a large skillet over medium-high heat and melt 2 tablespoons butter.

Add the chicken to the skillet and cook (depending on the size of your chicken chunks) a few minutes per side until chicken is cooked, and golden brown.

Remove and keep warm.

Meanwhile, cook egg noodles according to package directions, drain and lightly butter.

Add onion to the pan and cook until soft, about 1 to 2 minutes.

Add chicken broth to pan and bring to a boil, scraping up the browned bits from the pan.

collage of process shots showing how to make lemon butter chicken, making the sauce

Add lemon juice and boil until mixture is reduced to about 1/3 cup.

Remove from heat and add remaining 2 tablespoons butter.

Return chicken to pan and heat through.

Plate – serve over egg noodles, and spoon the lemon butter sauce over the the chicken. Save the extra sauce, and serve at the table for anyone who needs a little more.

OPTIONAL

  • Garnish with parsley (and lemon slices if you wish)

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