Place egg noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork then drain.
Heat 2 tsp oil in a wok over high heat. Working in batches, stir-fry chicken until browned. Remove from wok.
Add remaining oil to wok and stir-fry baby corn, Cantonese sauce and 1/4 cup water until corn is tender. Return chicken to wok and add noodles. Stir-fry until hot. Season to taste. Serve sprinkled with spring onions.
Cook the noodles according to package directions. Drain and set aside. Heat the oil in a large skillet or wok on high heat. Stir-fry the chicken for 5 mins until golden and cooked through. Remove from the pan using a slotted spoon and set aside.
Add the ginger, onions and snow peas to the pan. Stir-fry for 2-3 mins until the snow peas are just tender.
Add the cilantro, drained egg noodles, chicken and black bean sauce. Stir-fry for 2-3 mins until heated through.
minutes.
Add the chicken, reduce the heat and simmer
Cook egg noodles according to package directions and drain.
Cook cream of chicken soup according to can directions.
Mix them together or serve over the top of noodles.
Enjoy!
prigs and serve over hot egg noodles. Enjoy!
Note: During cooking
Heat some oil in a pan, a wok is best to use.
Cut the chicken breast into small slices or cubes and cook on a low heat until brown.
Add the beansprouts and cook until soft. Then add some soy sauce.
Add the diced onions and cook until transparent.
Lastly add the egg noodles and add soy sauce. Cook for 5 minutes and then serve.
You will end up with noodles about 1 inch long, a
water to boil for egg noodles.
While bacon crisps,
Season both sides of the chicken with dry mustard, salt, and
oil to cook egg noodles. When water boils add egg noodles and green beans
Boil chicken until done.
Pull it off the bone.
Use broth to cook the egg noodles.
Add chicken, both cans of soup and chicken cubes in with the noodles.
Cook until juice starts to thicken.
On top of stove brown chicken; add pinch of pepper.
Add soup and water.
Cover and let simmer 1 hour.
Cook egg noodles.
Serve egg noodles covered with chicken and gravy sauce.
nd dill.
Saute the chicken and vegetable in the oil
Boil breasts in water (couple of cups) in which you have dissolved 1 bouillon cube.
Save broth.
Dice chicken when cool; set aside.
Heat cream of chicken soup with saved broth until smooth.
Prepare package dried chicken noodle soup according to directions.
Boil 1/2 bag egg noodles in 4 cups water in which you have dissolved 2 chicken bouillon cubes; drain.
Add all ingredients together.
If too thin, thicken with cornstarch.
If too thick, add some of the noodle water.
Cook egg noodles until barely tender, drain, mix with chicken and all other ingredients in a large bowl, make sure noodles are coated well. Pour mixture into greased crock pot, and cook on low for 6-10 hours.
Bring chicken stock, garlic bulb, peppercorns, and
ater to a boil. Cook egg noodles in the boiling water, stirring
Cook chicken wings in water until tender, about 20 minutes with salt added.
Add chicken broth.
When done add egg noodles and can of cream of chicken soup.
Stir often.
Then it's ready.
Cook chicken in water until tender.
Take cooked chicken out of water; let chicken cool.
Add egg noodles to boiling water where chicken was cooked.
Boil until tender.
Drain noodles.
Add cooked chicken, chicken soup, mushroom soup and mushrooms.
Heat well.
Serve while hot.
Combine canned chicken and canned soup.
Heat with low flame, stirring frequently. Cook egg noodles and drain.
When soup boils, pour over egg noodles and mix (do not overcook noodles or you will have a gooey mess).
Serve with canned biscuits.
Makes about 8 to 10 good size servings.