>chicken, coconut milk, ginger, lemongrass, fish sauce, chili pepper, star anise and
To make the dipping sauce, heat oil in a small frying pan over medium heat. Saute garlic and onions for 30 seconds. Remove from heat and mix with sesame oil and soy sauce. Set aside.
For the pancakes, combine eggs, ground chicken, mushrooms and noodles. Working in batches, heat 1 tbsp peanut oil in a nonstick frying pan over medium heat. Add 3-4 greased egg rings in pan. Fill with chicken mixture and cook for 2-3 mins per side, until set. Repeat with remaining mixture.
Serve with dipping sauce.
ver high heat. Add oil and swirl to coat surface. Stir
To make the herb and noodle salad, soak noodles in boiling
Place the miso paste and warm water in a small bowl and stir to combine.
Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil.
Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through.
Stir the miso mixture into the noodle mixture.
To serve, spoon into bowls and top with extra green onions.
Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar
Boil chicken and take meat off the bone.
In remaining broth, cook noodles and onion.
When noodles are done, drain off any remaining broth.
Add chicken and soup to noodles.
Mix well.
Add at least 1 cup of cheese to the chicken and noodles.
Pour in casserole dish and top with more cheese.
Bake at 350\u00b0 for 30 minutes.
Remove visible fat from chicken and cut into 1-inch
Boil chicken until tender.
Remove chicken and cook noodles in broth until tender.
Mix well the soups and broth together.
Add chicken and noodles to the soup mixture; mix well and put in 2-quart casserole dish.
Bake at 350\u00b0 for 45 minutes.
1/2 tsp ground coriander and 1/4 cup water then
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
Wrap bacon around chicken; salt and pepper.
Put in a 13 x 9-inch baking dish.
Mix soup and sour cream together; pour over chicken.
Bake at 350\u00b0 for approximately 45 minutes.
Cook noodles and broccoli per directions on package.
When chicken is ready, remove chicken pieces from dish and add noodles to soup mixture. Place chicken and broccoli on top of noodles; continue to bake 10 minutes.
Delicious!
Stew chicken until tender.
Remove from broth and let cool. Cut from
O 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS
Boil chicken until tender.
Remove all skin from chicken and discard.
Remove all chicken from bones.
Set chicken aside. Bring the broth from the chicken to a boil and add the noodles. Cook noodles until tender.
Add all other ingredients except bread crumbs and canned chicken broth.
Use broth only if needed for extra moisture.
Put in a 13 x 9-inch lightly greased pan.
Boil chicken and remove bones and skin. Boil broth and add vegetables and seasoning.
Add chicken and noodles. Simmer until most of the liquid is gone and noodles are tender.
Pour in casserole dish.
Cover with cheese and bake at 350\u00b0 for 20 to 30 minutes.
Cover chicken with water and add all other ingredients.
Cover and simmer for several hours. Remove chicken and let cool. Add noodles and cook until tender. Remove chicken from bones and add to pot.
Season chicken and boil until done.
Remove chicken from broth and set aside until cool, then debone.
Add noodles to broth and cook according to package directions.
Drain, reserving one cup broth.
Set aside.
Prepare soups as directed on cans.
Add chopped celery, green pepper and minced onion.
Bring to a light boil.
Add chicken and simmer while cooking noodles as directed on package.
Add soup to drained noodles.
Let simmer 20 minutes.
Pour noodles and soup mixture into ungreased casserole dish.
Layer with cheese and then cover with buttered cracker crumbs.
Bake at 325\u00b0 for 20 minutes.
br>Chop onions, minced garlic and celery including the leaves of