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Chicken And Noodle Stir Fry

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Ingredients

Adjust Servings:
1 1/4 - 1 1/2 lbs chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick (chicken thigh meat is okay if you prefer dark meat)
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon brown sugar (optional, use if you like sweet because the oyster sauce is already sweet)
1 lebanese cucumber, sliced thinly
1 red onion, sliced thinly
1 red bell pepper, sliced thinly (capsicum)
1 long red chile, seeded and chopped finely
1/4 cup chopped of fresh mint (or more)
1/3 cup chopped unsalted peanuts or 1/3 cup unsalted cashews
1 lb hokkien noodles
1/2 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons caster sugar (finely ground sugar)

Nutritional information

351.4
Calories
170 g
Calories From Fat
19 g
Total Fat
4.4 g
Saturated Fat
72.6 mg
Cholesterol
842.1 mg
Sodium
19.1 g
Carbs
2.6 g
Dietary Fiber
11.9 g
Sugars
27.1 g
Protein
240g
Serving Size

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Chicken And Noodle Stir Fry

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    Peggy,you know the recipe that morphed from cold to hot, well, it morphed back to a cold recipe again. I marinated and cooked enough chicken for the two of us in enough marinade for 4, chopped enough salad veg (which I didn't cook and included a carrot) for 4, heated up enough noodles for 2 (then cooled them under cold water) and poured over enough sauce for 4 (have I lost you yet?). Well the end result was almost the best dish I've cooked in ages. This is so yummy, if I had to pick a dish I had to eat for the rest of my life, I'd seriously consider this one!! I did add ina garlic clove to the sauce.

    • 50 min
    • Serves 5
    • Easy

    Ingredients

    Directions

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    Chicken and Noodle Stir Fry, This started its life as a recipe for a beef and noodle saladserved cold, but because of missing ingredients and my general forgetfulness, I arrived at this dish It was gobbled up by all presenteven the very fussy 96-year-old I’ve posted the recipe here because the guests who ate it want to recreate it It’s tasty and fast to makeand not too spicy It’s also versatile You can double or triple it, and you can leave out ingredients, add extra ones and even switch from beef to chicken Oyster sauce is sweet, so be careful about adding the brown sugar, too , Peggy, you know the recipe that morphed from cold to hot, well, it morphed back to a cold recipe again I marinated and cooked enough chicken for the two of us in enough marinade for 4, chopped enough salad veg (which I didn’t cook and included a carrot) for 4, heated up enough noodles for 2 (then cooled them under cold water) and poured over enough sauce for 4 (have I lost you yet?) Well the end result was almost the best dish I’ve cooked in ages This is so yummy, if I had to pick a dish I had to eat for the rest of my life, I’d seriously consider this one!! I did add ina garlic clove to the sauce


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    Steps

    1
    Done

    Combine the Sliced Chicken, Peanut Oil, Oyster Sauce and Curry Powder and Brown Sugar (if Used) in a Bowl. If Possible, Leave This Mixture (covered and in the Fridge) to Marinate For a Few Hours or Overnight. but If Time Is Short, Just Keep Going.

    2
    Done

    Make the Cooking Sauce -- Made Up of the Last Six Ingredients Listed. If You Keep the Meat Overnight, Make and Keep the Sauce (separate and Refrigerated) Overnight, Too.

    3
    Done

    Stir Fry the Chicken, in Batches. Set Aside.

    4
    Done

    Stir Fry the Vegetablescucumber, Onion, Bell Pepper and Chiliuntil Just Tender.

    5
    Done

    Add the Mint, Nuts and Cooking Sauce, and Cook For One Minute.

    6
    Done

    Add the Chicken and Heat Until Warm Again.

    7
    Done

    in a Separate Pan, Cover the Noodles With Boiling Water For a Few Minutesuntil They Are Hot.

    8
    Done

    Drain the Noodles and Combine With Chicken and Cooking Sauce Mixture.

    9
    Done

    Enjoy!

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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