Stir Fried Vegetables And Chicken With Buckwheat Noodles Recipes

Steps:

• In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
• In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Steps:

• Combine first seven ingredients; set aside 3/4 cup.
• Place chicken in remaining marinade.
• Refrigerate 30 minutes.
• Drain chicken and discard marinade.
• Stir-fry chicken in 2 teaspoons oil until no longer pink.
• Remove and keep warm.
• Stir-fry broccoli and carrots in remaining oil.
• Add cabbage and peas.
• Stir-fry until tender crisp.
• Meanwhile cook pasta according to directions.
• Combine cornstarch and reserved marinade; add to vegetable mixture.
• Bring to a boil; stir and cook until thickened.
• Add drained pasta and chicken to mixture; cook until heated through.

Steps:

• In a large pot, boil 6 cups of water; add the salt.
• Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.
• Place noodles in a colander and rinse thoroughly in cold water.
• Drain water completely, toss lightly in the sesame oil, and set aside.
• For the stir-fry, heat a heavy skillet and add oil.
• Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.
• Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.
• Toss, flip, or just use a wooden spoon to coat vegetables and prevent scorching.
• Add the nama shoyu (or tamari) and 2 tablespoons water.
• Finally, add the snap peas for 1 minute.
• Toss in a bowl with the noodles and serve.
• Garnish with fresh cilantro, and serve chicken breasts on the side.