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Noodles with Chicken and Mixed Vegetables

Noodles with Chicken and Mixed Vegetables



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Chicken, Vegetables and noodles

This dish can be served with spicy pickled vegetables and kimchi. The taste varies depending on where in Korea it is made and what the maker prefers — from hot and spicy to sweet or sour, there is an infinite variety.

Ingredients

  • 2 teaspoons soy sauce
  • 3 tablespoons rice wine or pale dry sherry
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons toasted sesame seeds
  • ½ teaspoon sugar
  • 1 scallion, finely sliced
  • 1 pound skinless chicken breast filets, thinly sliced
  • 1 tablespoon vegetable oil
  • 4 dried Chinese black (shiitake) mushrooms, soaked in hot water for 30 minutes, drained, stems discarded, and thinly sliced
  • 2 small carrots, cut into thin sticks
  • 1 green or red bell pepper, seeded and cut into thin sticks
  • 1 medium onion, cut into thin sticks
  • 1 zucchini, cut into thin sticks
  • 2 ¼ ounces transparent noodles, soaked in warm water for 30 minutes, rinsed under cold water, and drained
  • 1 tablespoon toasted sesame seeds, to garnish

Directions

Place the soy sauce, rice wine, garlic, sesame seeds, sugar, and scallion in a bowl and mix thoroughly, then add the chicken slices, cover, and let marinate in the refrigerator for 1 hour.

Heat ½ tablespoon of the vegetable oil in a wok and stir-fry the vegetables, one at a time, over high heat until they are tender but still crisp, then set aside.

Heat the remaining ½ tablespoon oil in the wok and stir-fry the noodles — turning them so they heat evenly — until they are tender, then turn theminto a warmed serving bowl.

Return the vegetables to the pan, add the chicken, and stir-fry until the chicken is cooked through. Place the chicken and vegetables on top of the noodles, sprinkle with the toasted sesame seed, and serve.


  • 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
  • 1 teaspoon dried basil leaves, crushed
  • 1/4 teaspoon ground black pepper
  • 2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
  • 3 ounces (about 2 cups) uncooked medium egg noodles
  • 2 cups cubed boneless, skinless chicken breasts, cooked

Heat the broth, basil, black pepper and vegetables in a 10-inch skillet over medium heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender-crisp.

Stir the noodles in the skillet. Cover and cook for 5 minutes or until the noodles are tender.  Stir in the chicken and cook until the mixture is hot and bubbling.


Chicken Noodle Casserole

This easy chicken noodle casserole is made with egg noodles, chicken, and vegetables in a creamy sauce and topped with crunchy panko bread crumbs.

I am all about easy dinner recipes. And when it comes to easy dinners, casseroles reign supreme.

Casseroles are quick and easy to prepare. That means less time spent in the kitchen and more time to spend with my family.

Plus, they really are the ultimate comfort food!


How to make vegan creamy veggies and noodles

Vegan half and half

If you want to make a dairy-free version, you can substitute the whole milk for a vegan cream. I tried this with Ripple’s dairy-free half and half and it was just as luscious as whole milk. I rarely have milk in my fridge but this recipe made it worth running to the store to pick up a quart!

Vegan egg noodles

Keep in mind, this recipe does contain egg noodles so if you wanted to make this completely vegan, you’d need to substitute the noodles as well. I’ve found vegan-friendly “egg” noodles at Walmart. They look just like egg noodles and they taste pretty similar, but they’re completely egg-free.


Family Favorite Chicken Noodle Casserole

This post has been sponsored by Libby’s® Fruits & Vegetables. I received product and compensation, but all opinions are my own. Thanks for supporting the brands that support me.

It’s no secret that getting kids to eat their vegetables can be a little challenging. (Ok, a LOT challenging.) But with Jack, I’ve found that offering him a few options in a fun and interesting way often gets him to eat some of the good stuff. That’s why I love this Family Favorite Chicken Noodle Casserole.

The recipe starts out as a quick and easy creamy chicken and noodle casserole without the veggies. The fun part comes in when it’s time to eat.

Have a variety of Libby’s® Vegetable Cups on hand (offered in varieties like Sweet Corn, Sweet Peas, Diced Carrots, and Cut Green Beans) and allow everyone to pick their favorite veggie cups to stir into their individual serving of the casserole. You can simply drain the single-serving cup and stir the vegetables right in – there’s no need to heat them separately.

This allows everyone in the family to get their favorite veggies without having to pick the things they don’t like out of the casserole. And this is a great way to get your kids involved in the cooking process, even if it’s just to stir their favorite veggies into their casserole. Plus, it makes them much more likely to eat those veggies.

If you’ve got a family that loves it all (and is a little less picky ☺), you can substitute canned vegetables for the vegetable cups and drain up to two (15 oz.) cans of Libby’s® Mixed Vegetables and add them right to the casserole when adding the noodles and chicken and bake as directed. But it sure is more fun to do it the other way!

Plus, having a few extra Libby’s® Vegetable Cups on hand makes for a convenient side in lunchboxes and can be incorporated into after-school snacks on even the busiest of days.

Regardless of how you do it, your family is going to love this! Who knew getting you kids to eat their vegetables could be so fun. Y’all enjoy!


Virtually foolproof!

Another nice thing about this recipe is that it’s virtually foolproof.

Instant noodles in all forms are basically designed to be dummy proof (think college students!). The noodles stand up fine even if cooked for way longer than they should be. If it’s undercooked, just add more water.

My only tip is to use a big skillet. Enthusiastic tossing of noodles comes with the territory (it’s impossible to resist) and if you use a small skillet like I did in the video, you’ll end up with more noodles around rather than in the skillet! – Nagi x


Crock Pot Chicken and Noodles

Chicken and Crock Pot Noodles is the ultimate comfort food.
Juicy chicken, vegetables and tender noodles in a creamy broth that is easy to cook effortlessly in your slow stove.
It’s the perfect way to use any leftover chicken (or turkey) or even vegetables you have in your fridge and it only takes a few minutes to prepare!

Ingredients

4-5 cups cooked, chopped chicken 4-5 cups cooked, chopped chicken
1 onion, chopped1 onion, chopped
2 cans of chicken soup, 10.5 ounces each2 cans of chicken soup, 10.5 ounces each
6 cups low-sodium chicken broth6 cups low-sodium chicken broth
1/2 teaspoon of each black pepper and dried thyme leaves1/2 teaspoon of each black pepper and dried thyme leaves
2 cups of frozen mixed vegetables 2 cups of frozen mixed vegetables
24 oz frozen egg noodles as Reames24 oz frozen egg noodles as Reames
2 tablespoons of fresh parsley 2 tablespoons of fresh parsley

Instructions

Put the onion and chicken in a slow cooker. Cover with broth, cream of chicken soup and seasoning.
Cook 3 hours over high heat or until onions are tender.
Add the mixed vegetables and the frozen noodles.
Cook another 60-90 minutes or until noodles are well cooked, stirring after 30 minutes. Do not overcook.
Add parsley and serve.

Recipe Notes

More broth can be added before serving to achieve the desired consistency.


Ingredients

  • 2 eggs
  • 1 tablespoon(s) water
  • 1 teaspoon(s) paprika
  • 1 teaspoon(s) mustard, powder
  • 1 teaspoon(s) garlic, powder
  • salt
  • pepper
  • 70 g all-purpose flour
  • 500 g chicken thigh fillet
  • 400 ml sunflower oil, for the frying
  • 2-3 tablespoon(s) sunflower oil
  • 1 carrot
  • 100 g champignon mushrooms
  • 1 red bell pepper
  • 1 green bell pepper
  • 70 g soy sauce
  • 1 tablespoon(s) granulated sugar
  • 110 g sweet chili sauce
  • 2 tablespoon(s) balsamic cream
  • 250 g noodles
  • 1 tablespoon(s) sesame oil
  • 20 g sesame seeds
  • 1 spring onion

Chicken And Noodles Recipe With Frozen Noodles 2021

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chicken and noodles recipe with frozen noodles, Image source from www.pinterest.com

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Chicken And Noodles Recipe With Frozen Noodles 2021

Add can of cream of chicken soup.They’re mighty because they’re never dried.Return chicken to slow cooker.This is a family favorite recipe!

Chicken and noodles is the ultimate comfort food!(i stir every 30 minutes until done.)Cook for 5 minutes (15 minutes if using frozen noodles).Roll them out and cut with a pizza cutter, drop in boiling chicken & broth, cool until not doughy.


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