Ree Drummond's Chicken and Noodles | The Pioneer Woman | Food Network
Ree's chicken and noodles prove to be a great lunch for a busy schoolday!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Chicken and Noodles
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 45 min
Active: 25 min
Yield: 8 servings
Ingredients
One 2- to 3-pound chicken fryer, cut up
2 carrots, diced
2 celery stalks, diced
1/2 medium onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
16 ounces frozen home-style egg noodles (such as Reames)
3 tablespoons all-purpose flour
Splash of half-and-half, optional
2 teaspoons finely minced fresh parsley
Directions
Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
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Ree Drummond's Chicken and Noodles | The Pioneer Woman | Food Network
Chicken Noodles Recipe/ Chicken Hakka Noodles/ Street Style Chicken Noodles
#NoodlesRecipe #ChickenNoodles
Chicken Noodles
Ingredients
Noodles – 1 pack
Boneless chicken – 250 grams
Egg – 3
Onion – half
Chopped garlic – 1 teaspoon
Small carrot – 1
Beans – 4
Handful of cabbage
Corn flour – 1½ tbl spoon
Chilli powder – ¾ teaspoon
Ginger garlic paste – ½ teaspoon
Soya sauce – 1½ teaspoon
Red chilli sauce – 2 teaspoon
Tomato ketchup – 1 tbl spoon
Vinegar – ½ teaspoon (optional)
Pepper – ½ teaspoon
Spring onion
Salt
Oil
Tastiest High Protein Honey Garlic Noodles! 477 Calories #noodles #ramen #recipe #fitness #chicken
High Protein Honey Garlic Chicken Noodles! Only 477 Calories!
One of the most delicious meal preps you can make, super easy and is perfect for weight loss!
Macros per serving (4 Servings Total)
477 Calories - 47g Protein | 48g Carbs | 11g Fat
Ingredients (For 4 Servings)
For the Chicken
- 800g Raw Boneless Skinless Chicken Thighs (Approx. 100g per thigh, or 8 pieces - trim off most of the fat)
- 4 Garlic Cloves Minced
- 1 tbsp Paprika
- 1 tbsp Black Pepper
- 1 tbsp or 20ml Dark or Light Soy Sauce (Brand: Lee Kum Kee)
- 1 tbsp or 15g Honey (Brand: Rowse)
- 1 tbsp or 15-20ml Sriracha
For the Noodles
- 249g Uncooked Medium Egg Noodles (Approx. 570g cooked weight - 140g per serving - Brand: Aldi Asia’s Specialties)
- Boiled Water (cook according to packet instructions)
For the Sauce
- 5-10g Cornstarch or Corn Flour
- 70ml Soy Sauce (low Sodium Light or Dark Mixed with Water)
- 10g Sesame Oil
- 10g Honey
- 10g Sriracha
- 20ml Water
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????❤️
Distribute into 4 equal servings and ENJOY!
Important Notes
- Calories and macros will vary based on some brands and ingredients
- You can easily use this recipe for chicken breast instead for higher protein. Chicken thighs do give the best flavour though
- When cooking the chicken, make sure the heat level is medium to low heat, you don’t want the marinade to burn but instead give a perfect brown colour
Chicken Stir-Fry Noodles Recipe
Delicious and quick recipe for Chicken Stir-Fry Noodles - takes no more than 30 minutes to have it done and is packed with a lot of healthy delicious vegetables, a great dish for lunch or dinner.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 3-4 servings
1 medium carrot (90g), cut into thin strips
1 red pepper (120g), cut into thin strips
1 1/2 inch (4cm) fresh ginger (25g), finely chopped
2 garlic cloves, finely chopped
2 medium green onions, chopped
1 head Broccoli (250g), cut into small florets
7 oz (200g) chicken breast,cut into thin strips
8 oz (230g) dried egg noodles
2 tbsp (24g) sesame oil
1 tsp (5g) brown sugar
3 tbsp (45g) light soy sauce
2 tbsp (30g) Fish/Oyster sauce
1. Cook noodles in boiling salted water according to packet instructions. Drain and rinse under cold water. Toss with a little vegetable oil. Set aside until ready to use.
2. Heat oil in a large wok over medium high heat.
3. Add chicken and toss over high heat until golden. Add garlic and ginger and fry for 30 seconds.
4. Add the vegetables and stir-fry for two-three minutes more over medium-high heat, stirring continuously for even cooking.
5. Add sugar, cooked noodles, soy sauce, oyster sauce and stir to combine.
6. Serve immediately.
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