Best Lemongrass Chicken And Noodles 267714 Recipes

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Steps:

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

LEMONGRASS CHICKEN AND NOODLES

Steps:

• Bring water to boil in covered pot for the pasta.
• Chop the shallots and garlic in the food processor.
• Heat to very hot a nonstick pan large enough to hold all the ingredients,reduce heat to medium-high and pour in the oil.Saute the shallots and garlic until they begin to brown.
• Wash and dry the chicken,and slice into strips 1/4 inch wide. Add to the pan, and saute quickly on both sides to brown.
• Meanwhile, wash,trim and slice the whole mushrooms;wash and trim the stems from the broccoli.When the chicken is browned,push to the side, add the mushrooms and broccoli and reduce heat to medium.
• Remove the tough outer leaves from the lemongrass. Trim the bottoms,and thinly slice the bulbous parts. Grate the ginger; trim, seed and mince the chili. Add the lemongrass and ginger along with the chili, fish sauce, lime juice, curry powder and chicken stock to the chicken mixture, and cook, covered, over medium-low heat.
• Cook the noodles according to package instructions.
• Stir the coconut milk and sugar into the chicken.
• Wash and chop the cilantro. When the broccoli is cooked, remove from heat. When noodles are cooked, drain, and top with chicken-mixture; sprinkle with cilantro.

STIR FRIED LEMONGRASS CHICKEN

Steps:

• Combine first 5 ingredients, set aside.
• In a separate pan boil water to cook rice noodles.
• Heat a large wok or large skillet over high heat. Add 1 TBL oil; swirl to coat. Add lemongrass and garlic; stir fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl.
• Add rice noodles to boiling water, cook till done and drain. (7 min?).
• Meanwhile, add bell pepper, onion, broccoli and chile to pan. Stir fry for a few minutes (5 ? -- ) Remove vegetables from pan with a slotted spoon, adding to lemongrass mixture.
• Add 1 Tbl oil to the pan, swirl to coat. Add chicken in a single layer, cook 2 minutes or until browned.
• Add stock mixture to the chicken and bring to a boil. Cook 1 minute or until sauce begins to thicken. Add veg mixture back to pan to rewarm slightly.
• Split cooked rice noodles in bowl. Add 1/2 veg / chicken mixture to each.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

LEMONGRASS CHICKEN OVER RICE STICK NOODLES

Steps:

• Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
• In a large pot of boiling water, cook noodles until tender, about 3 minutes. Drain, rinse with cold water and drain again.
• Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, chilies, and sugar; cook, stirring until garlic is fragrant and sugar begins to caramelize, about 15 seconds. Add chicken and stir-fry until surface of chicken turns white, about 1 minute. Add broth; cover and cook until chicken is no longer pink in centre, 3 to 4 minutes. Add green onions, fish sauce, and lemon juice; cook for 30 seconds. Remove pan from heat and stir in mint.
• Place noodles on a serving plate and spoon chicken mixture over the top.