Asian Style Ground Chicken And Noodles Recipes

Steps:

• In a wok, or large skillet (wok is best), heat oil over med-high heat.
• Saute the green onions, ginger, garlic, cauliflower florets, green and red peppers for 1 minute.
• Add the ground chicken; brown; breaking up the chicken, for 5 mins, or until no longer pink.
• Meanwhile, in a sauce pan of boiling salted water; cook noodles for 6-7 mins, or until al dente; drain and rinse.
• For the sauce; in a bowl combine Tamari, rice vinegar, sesame oil, chili sauce, lime zest, lime juice and brown sugar.
• Pour into wok then stir until blended.
• Add the bok choy and stir well.
• Cover and cook for 2 mins, or until bok choy is tender.
• Add cooked noodles and stir into veggies and chicken.
• Add additional Tamari if desired.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

Steps:

• In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
• Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
• Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
• While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
• Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.