Asian Noodles With Chicken

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Asian Noodles With Chicken 

Asian noodles with chicken is quick and easy to make. To turn this into a stir-fry, omit the first two ingredients and reduce chicken stock to 125 ml. To prepare the noodles, follow directions on the package.

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Serves: 4—6
  • 375 g round Chinese noodles, cooked

  • 15 ml dark sesame oil

  • 25 ml vegetable oil

  • 375 g boneless skinless chicken breasts, cut into strips

  • 125 g fresh shiitake mushrooms, stems discarded, thinly sliced

  • 2 carrots, thinly sliced on the diagonal

  • 2 cloves garlic, finely chopped

  • 375 g broccoli, trimmed, broken into florets and stems sliced

  • 375 ml chicken stock

  • 50 ml oyster sauce

  • 25 ml soy sauce

  • 25 ml cold water

  • 15 ml cornstarch

  • 2 scallion, sliced on the diagonal

  1. Rinse cooked noodles with cold water and toss with sesame oil, set aside

  2. Heat vegetable oil in a wok or large nonstick skillet

  3. Add chicken and garlic to pan

  4. Cook a few minutes, until chicken loses its raw appearance

  5. Remove from pan and reserve, clean pan if needed, then add 15 ml vegetable oil

  6. Add mushrooms and carrots to pan — cook for 2 minutes

  7. Add broccoli and cook for a few minutes, until it turns bright green

  8. Add stock, oyster sauce and soy sauce — bring to a boil

  9. Add noodles and chicken

  10. Cook over low heat for about 3 minutes, tossing gently until noodles have absorbed the liquid and everything is very hot

  11. To thicken sauce, combine water with cornstarch, then add to noodles

  12. Cook until thick — toss in green onions.

Category: Entrée

Cuisine: Chinese

Sub-Category: Noodles

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Word Count: 631

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