Best Rice Noodles With Chicken Recipes

VIETNAMESE-STYLE CHICKEN WITH FRAGRANT RICE NOODLES

Steps:

• Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.
• Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.
• Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.

CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)

Steps:

• Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
• In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
• Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
• In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
• Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
• Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!

CHICKEN AND RICE NOODLES IN BROTH

Steps:

• In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
• When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.

RICE NOODLES WITH CHICKEN

Steps:

• Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
• Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
• Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
• Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

SINGAPORE RICE NOODLES WITH CHICKEN AND CASHEWS

Steps:

• Place chicken stock in a saucepan over medium-high heat and bring to a boil, about 5 minutes. Remove from heat, add vermicelli noodles, and toss until noodles have softened slightly. Cover and let soak for 5 minutes, stirring occasionally.
• Meanwhile, heat 1 tablespoon sesame oil in a wok over high heat. Add chicken in batches, and cook until golden on the outside and no longer pink on the inside, 3 to 5 minutes per batch. Transfer chicken to a plate.
• Heat remaining 1 tablespoon sesame oil in the wok. Add onion; cook and stir until soft, about 2 minutes. Add snow peas, carrots, and curry powder; cook and stir for 2 minutes. Add green onions, soy sauce, cooked chicken, cooked noodles, and any remaining chicken stock. Toss to combine and cook until heated through, 2 to 3 minutes. Stir in cashews and serve.

RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP

Steps:

• Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate.
• Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain.
• Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate.
• Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
• Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges.

STIR-FRIED CHICKEN AND RICE NOODLES

Steps:

• In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. , Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. , Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.

RICE NOODLES WITH CHICKEN

Steps:

• In large bowl of hot water soak rice noodles for 15 minutes and drain well.
• Using a wok or large skillet heat oil. Add the garlic, ginger, scallions, and chile, stir fry for approximately one minute. Stir in the chicken and chicken livers and stir fry over high heat for 2-3 minutes or until browning begins.
• Add celery and carrot to chicken mixture, stir fry for about 2 minutes or until they soften. Stir in napa cabbage, lime juice, fish sauce, and soy sauce. Begin adding noodles while stirring and heat thoroughly. If desired sprinkle with shredded mint and pickled garlic. Place on serving dish, optional garnish sprig of mint , and serve immediately.