Chicken Stir Fry over Noodle Pancake Recipe
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Category: Chicken Breast
Keywords: Chicken, Poultry, Vegetable, Meat, < 60 Mins
Description
This Chicken Stir Fry over Noodle Pancake is a delightful recipe that has been a cherished part of my collection for quite some time. Though I’ve yet to prepare it myself, the combination of tender chicken stir-fried with fresh vegetables and served atop a crispy noodle pancake sounds absolutely irresistible. The recipe is designed to be both quick and satisfying, making it a perfect addition to any weeknight dinner rotation. I’m excited to try it out and add it to my cookbook soon!
Ingredients
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For the Noodle Pancake:
- 2 large eggs
- 2 scallions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 package (about 8 ounces) of dried noodles
- Cooking spray
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For the Stir Fry:
- 1 pound boneless chicken breast, thinly sliced
- 2 tablespoons light soy sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (such as bell peppers, snap peas, and carrots), chopped
Instructions
1. Prepare the Noodle Pancake:
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Preheat your oven to 200°F (95°C) to keep the pancake warm once cooked.
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In a large pot, bring water to a boil. Add the dried noodles and cook according to the package instructions, usually about 3 minutes. Drain the noodles, rinse them under cold water, and drain thoroughly.
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In a bowl, beat the eggs and mix in the chopped scallions and grated ginger. Combine this egg mixture with the cooked noodles, making sure the noodles are well-coated.
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Coat a 12-inch nonstick skillet with cooking spray and heat it over medium-high heat. Pour the noodle mixture into the skillet, spreading and flattening it to cover the bottom of the skillet evenly. Cook for 6-8 minutes until the bottom is lightly browned.
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Carefully place a large plate over the skillet. Invert the skillet and plate together so that the pancake flips onto the plate with the browned side up. Transfer the pancake back into the skillet, browned side up, and cook for an additional 6-8 minutes until the other side is lightly browned. Transfer the pancake to a plate and keep warm in the oven.
2. Prepare the Chicken Stir Fry:
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In the same skillet used for the pancake, heat 1 tablespoon of vegetable oil over medium-high heat.
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Add 1 tablespoon of grated ginger to the skillet and cook until it becomes lightly browned and fragrant.
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Add the sliced chicken breast to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through. Using a slotted spoon, transfer the chicken to a bowl and set aside.
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In the same skillet, add a bit more oil if needed. Cook the remaining grated ginger for 1 minute. Add the chopped vegetables and cook, stirring frequently, for about 2 minutes until they are tender-crisp.
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Stir in the light soy sauce and cover the skillet. Let the vegetables and sauce cook for an additional 5 minutes.
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Return the cooked chicken to the skillet and stir everything together. Cook until the chicken is heated through and everything is well combined.
3. Serve:
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Slice the warm noodle pancake into wedges and place them on serving plates.
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Spoon the chicken stir fry over the noodle pancake.
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Serve immediately and enjoy the delightful crunch of the noodle pancake paired with the savory stir-fried chicken and vegetables.
Nutritional Information (per serving):
- Calories: 455.4
- Fat: 23g
- Saturated Fat: 7.5g
- Cholesterol: 165.6mg
- Sodium: 1476.5mg
- Carbohydrates: 28.5g
- Fiber: 1.2g
- Sugar: 1.1g
- Protein: 32.3g
This Chicken Stir Fry over Noodle Pancake is a versatile and delectable dish that is sure to become a favorite in your household. Its unique combination of textures and flavors offers a refreshing twist on traditional stir-fry recipes. Enjoy making this dish, and don’t hesitate to share your experience with friends and family! 😊🍲🥡
