Chicken With Rice Noodles Recipes

Chicken With Rice Noodles Recipes Chicken with rice noodles is a classic Asian dish. This easy chicken recipe is great for stir-frying, making it perfect for weeknight meals! Try these noodle recipes for something new!

One of my favorite recipes is Chicken With Rice Noodles. This recipe is a real winner because it’s easy to make, pretty inexpensive and really delicious. You also can modify this recipe using many different kinds small cuts of chicken and substitute different kinds of noodles.

Stir Fry Noodles with Chicken and Vegetables

In this simple stir fry, saucy noodles, spicy, crisp veggies, and tender chicken bits are combined. The Stir Fry Noodles with Chicken and Vegetables recipe was created in response to a late-night need for Chinese food.

This dish may be prepared in one skillet in about 25 minutes.

In my kitchen, I’ve already made these stir-fried noodles with chicken and vegetables three times this month. I’ve consumed this for lunch, supper, and even the leftovers for breakfast.

One of my favorite additions to a stir fry to really amp up the flavors is rice noodles. Simple noodles, which are generally flavorless on their own, absorb a lot of flavor from the sauce.

My fondness for rice noodles has definitely been acknowledged at least a dozen times, if not more. Do not be afraid if you have never cooked them before. I have a ton of cooking advice for you.

Ginger-Lime Chicken with Rice Noodles

• Level: Easy

• Total: 40 min
• Active: 40 min

• Yield: 4 servings

Ingredients

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3 tablespoons fresh lime juice

4 teaspoons fish sauce

4 teaspoons soy sauce

4 teaspoons sugar

1 teaspoon grated fresh ginger

4 skinless, boneless chicken breasts (about 6 ounces each)

4 cloves garlic (1 grated, 3 chopped)

Kosher salt and freshly ground pepper

1/4 cup vegetable oil

6 ounces dried rice vermicelli

1/2 pound snow peas, strings removed

1 cup fresh cilantro, tornAdd to Shopping List

Directions

1. Achieve a 400°F oven temperature. Bring water in a medium pot to a boil. In a small bowl, combine the ginger, sugar, lime juice, fish sauce, and soy sauce. Stir until the sugar is dissolved. Add 2 tablespoons of the sauce, the grated garlic, and salt and pepper to the chicken before tossing. For ten minutes, marinate.
2. In a big nonstick skillet, heat 2 tablespoons of vegetable oil on medium-high. To dry, pat the chicken. Add to the skillet and cook for 3 minutes on each side or until browned. Place the chicken on a baking pan and bake for 8 to 10 minutes, or until well done. (Set the skillet aside.) Slice the chicken after five minutes of resting.
3. Add the noodles to the boiling water and cook according to the directions on the package. Drain through a fine-mesh sieve, then rinsing with cold water. Squeeze out any extra water.
4. In the reserved skillet, heat the 2 tablespoons of vegetable oil to medium-high heat. Include the snow peas, minced garlic, and a generous amount of salt. For one minute, stir-fry the snow peas until they are brilliant green. Add the noodles and stir for two minutes until heated. Add half the cilantro after seasoning with salt and pepper.
5. On various dishes, distribute the chicken and noodles. Top with the remaining cilantro and drizzle with the remaining sauce.

Stir Fry Noodles Recipe

1. Boil 8 cups of water, then turn off the stove. Stir in the noodles after adding them. While separating the noodles and stirring often, set aside. To make the noodles soft, soak them for about 8 minutes. To separate, drain, lightly drizzle with 1/2 tablespoon oil, and mix well.
2. Place a sizable mixing basin close to the burner. Stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic in a glass measuring cup or small bowl. Next to the empty mixing bowl near the stove, place the prepared sauce.
3. Heat 1/2 tablespoon oil in a sizable stainless steel skillet over high heat until shimmering. One minute later, stir in the carrots. Broccoli is added, stirred, covered, and cooked for one minute. The remaining 2 tablespoons of soy sauce and the mushrooms should be added.
4. As necessary, scrape the pan’s bottom, then toss everything to evenly distribute the sauce. For another two to three minutes, add the cabbage to the skillet and continue cooking. Brightly colored and barely cooked vegetables are ideal.
5. Fill the mixing basin next to the burner with the veggie mixture. Over high heat, add 1 tablespoon oil to the empty skillet. Cornstarch should then be added along with the chicken. A good stir will coat. Cook the pieces for an additional 2 minutes while frequently tossing or stirring them.
6. Chicken should be added to the prepared sauce, which should be regularly stirred while scraping the pan’s bottom. To thicken, cook for 1-2 minutes. Place the chicken in the bowl with the vegetables along with most of the sauce. About a tablespoon of the sauce should remain in the skillet.
7. The noodles are added to the skillet along with the final tablespoon of oil. Spread across the pan after tossing to coat. Cook the noodles for 2 minutes, turning or stirring regularly, or until they are just starting to brown.
8. Return the chicken and veggies to the skillet with the noodles after turning off the heat, and stir everything together.