Best 3 Rice Noodles With Stir Fried Chicken Turnips And Carrots Recipes

Indulge in the delightful flavors and textures of Rice Noodles with Stir-Fried Chicken, Turnips, and Carrots, a culinary masterpiece that combines the essence of Asian cuisine with the goodness of fresh, wholesome ingredients. This tantalizing dish features tender rice noodles stir-fried with succulent chicken, crisp turnips, and vibrant carrots, all tossed in a savory sauce that bursts with umami richness. The symphony of flavors is complemented by a medley of aromatic herbs and spices, creating a harmonious balance that will captivate your taste buds. Prepare to embark on a culinary journey where each bite is an explosion of taste and satisfaction. As a bonus, this article also includes variations and accompaniments to further enhance your dining experience, making it a perfect choice for both home cooks and culinary enthusiasts seeking an unforgettable meal.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)

Chicken Stir Fry with Rice Noodles (30 minute meal) image

You will love this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles. Delicious dinner made in no time! Thank you to Love from MunchkinTime.com for sharing this delicious recipe!

Provided by Natasha Kravchuk

Categories Easy

Time 30m

Number Of Ingredients 13

Ingredients

12 oz rice noodles
3 Tbsp vegetable oil
1 lb skinless boneless chicken breasts (sliced into bite-sized strips)
Salt and black pepper to taste
1 red bell pepper (or 1/2 red and 1/2 green, sliced)
1 cup broccoli (chopped)
4 oz shiitake or portobello mushroom (sliced)
1 Tbsp fresh ginger (peeled and grated)
1/2 cup chicken broth
2 Tbsp soy sauce (NOT low-sodium*)
2 Tbsp ketchup
1 tsp cornstarch
few drizzles of sesame oil

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!

Nutrition Facts : Calories 588 kcal, Carbohydrate 80 g, Protein 30 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 877 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHICKEN STIR FRY WITH RICE NOODLES

Chicken Stir Fry with Rice Noodles image

Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.

Provided by Nagi

Time 15m

Number Of Ingredients 18

Ingredients

150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)
1 tsp cornflour / cornstarch ((optional))
1 tsp oil ((peanut, vegetable, canola) (optional))
2 tbsp oyster sauce ((or sub with Hoisin))
1 tbsp dark soy sauce ((Note 2))
1/2 tsp each sesame oil, sugar ((optional))
1 1/2 tbsp Chinese cooking wine ((Shoaxing wine) OR Mirin (Note 3))
1/4 tsp white pepper ((or black pepper))
3 tbsp water
100 g / 3.5 oz dried rice noodles ((Note 4))
1 tbsp oil
1 garlic clove (, finely chopped (Note 5))
1 small onion (, sliced (white, brown, yellow))
1/2 bunch choy sum or other Asian greens (, stems separated from leaves (Note 6))
1/2 red capsicum / bell pepper (, sliced)
1 carrot (, peeled, cut in half lengthwise and sliced on the diagonal)
5 - 7 mushrooms (, sliced)
Sesame seeds and finely sliced green onions/scallions (, optional)

Steps:

Mix chicken, cornstarch and oil in a bowl.
Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
Heat oil in a wok or large skillet over high heat.
Add garlic and onion, cook for 30 seconds.
Add chicken, cook for 1 minute until it changes colour from pink to white.
Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
Add mushrooms, cook for 30 seconds.
Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
Garnish with sesame seeds and green onions then serve immediately.

Nutrition Facts : ServingSize 419 g, Calories 427 kcal

CHICKEN CARROT FRIED RICE

Chicken Carrot Fried Rice image

A dear friend shared this colorful stir fry when my four children were small. It quickly won over those picky eaters! To cut down on prep time, I make the rice ahead and often marinate the chicken beforehand.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 9

Ingredients

3/4 pound boneless skinless chicken breasts, cubed
4 tablespoons soy sauce, divided
2 garlic cloves, minced
1-1/2 cups chopped fresh broccoli
3 green onions, sliced
2 tablespoons canola oil, divided
3 large carrots, shredded
4 cups cold cooked rice
1/4 teaspoon pepper

Steps:

In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; set aside. In a large skillet or wok, stir-fry broccoli and green onions in 1 tablespoon oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside., In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through.

Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 660mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and ensure that your dish is cooked properly.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh vegetables, tender chicken, and flavorful seasonings.
Don't overcrowd the pan: When stir-frying, it's important to not overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to stick to the pan.
Cook the chicken in batches: If you're using a lot of chicken, cook it in batches to prevent overcrowding the pan. This will help the chicken cook evenly and prevent it from steaming.
Use a hot pan: When stir-frying, it's important to use a hot pan. This will help the food cook quickly and evenly. If your pan is not hot enough, the food will likely stick to the pan.
Stir-fry in small batches: Stir-fry the chicken, vegetables, and sauce in small batches to prevent overcrowding the pan. This will help the food cook evenly and prevent it from becoming soggy.
Season to taste: Once your dish is cooked, season it to taste with salt, pepper, and other seasonings. This will help to enhance the flavor of the dish.

Conclusion:

This stir-fried chicken with rice noodles is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The chicken is tender and flavorful, the vegetables are crisp and colorful, and the sauce is light and flavorful. Serve this dish over rice noodles or your favorite grain, and enjoy a delicious and satisfying meal.