Best 4 Minute Chicken On Pancake Noodles Recipes

"Minute chicken on pancake noodles" is a dish that combines the convenience of minute chicken with the unique texture of pancake noodles. This dish is a culinary delight that provides a harmonious blend of flavors and textures, making it perfect for a quick and satisfying meal. The tender and juicy minute chicken is perfectly complemented by the soft and chewy pancake noodles, creating a symphony of flavors that will tantalize your taste buds. Whether you're cooking for a family dinner or a casual gathering with friends, this recipe is a surefire hit that will leave everyone craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN AND NOODLES

Creamy Chicken and Noodles image

Love this recipe for chicken and noodles!

Provided by OMARILYN

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 (16 ounce) package egg noodles
¼ cup butter
¼ cup chopped onion
1 tablespoon minced garlic
6 tablespoons all-purpose flour
1 cup milk
1 cup half-and-half
30 ounces chicken broth
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
1 cup sour cream
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g

MINUTE CHICKEN ON PANCAKE NOODLES

Minute Chicken on Pancake Noodles image

I adapted this from a couple of recipes in the Hawaiian Electric Company's "A Hundred Years of Island Cooking" recipe book. DH says it was so good he could eat just the noodles and sauce. If you can't find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient.

Provided by Chilicat

Categories Chicken Breast

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs boneless chicken, cut into bite-size pieces
3 tablespoons flour
1/4 cup salad oil
2 garlic cloves, crushed
3/4 cup green onion, chopped
1/3 cup cilantro, chopped
1 tablespoon sugar
1/3 cup oyster sauce
1/3 cup water
1/4 teaspoon pepper
1 tablespoon dry sherry
5 cups water
3/4 teaspoon salt
20 ounces refrigerated saimin noodles
3/4 cup salad oil

Steps:

Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.
In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.
Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.
Arrange noodles on serving plate.
Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.
In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.
Add remaining ingredients; cook 1 to 2 more minutes.
Pour chicken and sauce over noodles. Garnish with additional cilantro.

Nutrition Facts : Calories 853.2, Fat 70.3, SaturatedFat 14.8, Cholesterol 170.2, Sodium 903.4, Carbohydrate 8.5, Fiber 0.6, Sugar 2.5, Protein 43.2

A 20-MINUTE CHICKEN PARMESAN

A 20-Minute Chicken Parmesan image

Very fast and easy to make! And delicious! Barilla Napoletana® ready-made tomato sauce and garlic with a little bit of fresh lemon goes along very well with chicken.

Provided by Aleksa

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breast halves
1 egg
½ cup seasoned bread crumbs
2 tablespoons butter
1 ¾ cups pasta sauce (such as Barilla Napoletana®)
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
¼ cup chopped fresh parsley

Steps:

Press chicken breasts with the palm of your hand to flatten to an even thickness.
Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 26.1 g, Cholesterol 135.1 mg, Fat 15.8 g, Fiber 3.7 g, Protein 32.6 g, SaturatedFat 7.3 g, Sodium 929.1 mg, Sugar 10.8 g

NOODLE PANCAKES

Noodle Pancakes image

Make and share this Noodle Pancakes recipe from Food.com.

Provided by SarahG.

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked egg noodles
3 eggs, whisked
1/2 cup ham, diced (about 3 slices)
1/2 cup swiss cheese, shredded
1/3 cup corn (I used frozen corn that I defrosted first)
1/3 cup red bell pepper, diced
1/2 teaspoon salt
olive oil

Steps:

1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

Nutrition Facts : Calories 260.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 203.3, Sodium 641, Carbohydrate 25.3, Fiber 1.6, Sugar 1.7, Protein 16.5

Tips:

When making the pancake noodles, be sure to use a non-stick pan and cook them over medium heat. This will help to prevent them from sticking to the pan and burning.
If you don't have pancake mix on hand, you can make your own by combining 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Then, whisk in 1 cup milk, 1 egg, and 1 tablespoon vegetable oil.
To make the chicken more flavorful, marinate it in a mixture of soy sauce, rice vinegar, garlic, and ginger for at least 30 minutes before cooking.
If you don't have a bamboo steamer, you can steam the chicken and vegetables in a colander placed over a pot of boiling water.
To make the sauce, be sure to use a low-sodium soy sauce or tamari. This will help to prevent the sauce from being too salty.
Serve the chicken and vegetables immediately over the pancake noodles, topped with the sauce.

Conclusion:

This minute chicken on pancake noodles is a quick and easy meal that is perfect for a weeknight dinner. The chicken is cooked to perfection and the vegetables are crisp and tender. The pancake noodles are a delicious and unique way to serve this dish. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time.