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.
Place chicken, coconut milk, ginger, lemongrass, fish
Remove boiled chicken from bones; cool.
Put back in stock. Bring to boil.
Cook together until noodles are done.
Beat eggs until fluffy, combine with milk and cheese to hot chicken and noodle mixture.
Season with salt and pepper to taste.
Saute bread cubes in margarine.
Add to casserole leaving some bread cubes for top.
Pour into casserole dish sprayed with Pam.
Bake until brown or firm, about 1/2 hour at 350\u00b0.
Bring chicken stock, garlic bulb, peppercorns, and
Melt cheese. Mix with soups and milk. Add chicken and noodle. Bake at 350 until bubbly.
Cut cooked chicken into chunks.
Heat chicken broth to boiling point.
Whisk egg, cheese and parsley until well
beaten.
Stir
soup
while
adding egg mixture in a thin steady
stream.
Remove
from
heat
and let stand 2 minutes before
serving.
Season
with salt and pepper to taste. Makes 1 to 2 servings.
eat sauce is simmering, prepare egg noodles according to package directions
isk together wet ingredients, place chicken into marinade. Meanwhile, as oil
esired.
Prepare (chop) your chicken and vegetables as you wait
Combine the chicken, 1 tablespoon of rice wine
minutes.
Add the chicken, reduce the heat and simmer
In a shallow dish, combine chicken, fish sauce, sugar, lime juice, lemongrass and garlic. Cover and chill for at least 20 mins.
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry chicken for 2-3 mins, until browned. Add onion and marinade. Stir-fry for 1-2 mins. Add stock, cover and simmer for 1 min. Add broccoli and noodles. Stir-fry for 1-2 mins.
Serve topped with Vietnamese mint, if using.
In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
Bring to a boil and simmer for approximately 10 minutes.
Add noodles and simmer for an additional 5 minutes
Serve.
Heat the oil in a large saucepan and saute the onion and garlic until the onion is tender.
Add the chicken and cook about 5 minutes.
Stir in the mushrooms and cook for another minute.
Add the stock and seasoning and bring to the boil.
Reduce heat and simmer for 10 minutes.
Stir in the noodles and simmer another 5 minutes until they are tender.
Stir the green onions through the soup.
Boil chicken.
Debone.
Add 2 cans cream of chicken soup to broth.
Add noodle dumplings.
Cook until tender.
Add salt and pepper to taste.
Cook the onion in the oil in a large skillet over medium heat till tender. (Can caramelize if preferred just keep in mind it will add to the cooking time).
Dump in chicken and stir. Cook for one minute.
Stir in the soup and mushrooms. Simmer for 10 minutes.
Stir in the sour cream over low heat. Heat through and serve over the cooked noodles.
br>Begin cooking the egg noodles. While egg noodles are cooking, place
small bowl; reserve. Add chicken to remaining mixture in bowl
Combine the egg noodles with the butter and cheese.
Beat the egg whites with the salt until stiff and set them aside.
Beat the egg yolks, mix in the cream, and add to the noodle mixture.
Fold in the beaten whites.
Spoon into a well-buttered ring mold.
Set the mold in a pan of hot water and bake in a moderate oven (350 degrees F.) for about 45 minutes, or until the mixture is set.
Unmold carefully onto a large platter, and then fill the center with creamed chicken or creamed vegetables.