Best 6 Noodles With Ground Chicken And Crispy Shallots Recipes

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At the time when one desires a fast and delectable meal that combines the delectable and savory flavors of ground chicken and crispy shallots, a dish composed of noodles, ground chicken, and crispy shallots is an ideal choice. This delightful combination of flavors and textures is complemented by a quick cooking time, making it a fantastic alternative for individuals with busy lives. Beyond its speedy preparation, this dish offers a delightful balance of flavors and textures, with the crispy shallots adding a delightful crunch to counterbalance the soft and succulent texture of the chicken, a fantastic combination sure to excite your palate.

Let's cook with our recipes!

CHICKEN WITH SHALLOTS



Chicken with Shallots image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 boneless chicken breasts, skin on (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup minced shallots (1 large)
3 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature

Steps:

  • Preheat the oven to 425 degrees.
  • Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
  • Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
  • Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

NOODLES WITH GROUND CHICKEN AND CRISPY SHALLOTS



NOODLES WITH GROUND CHICKEN AND CRISPY SHALLOTS image

Categories     Chicken     Pasta     Boil

Yield 6 servings

Number Of Ingredients 16

Vegetable oil for frying
4 Lg shallots cut crosswise into ¼ inch slices
5 Garlic cloves, 3 sliced, 2 pressed
2 Tbl Asian sesame oil
3 Qts low salt chicken broth
1 lb boneless, skinless chicken thigh, cut into 1 inch cubes
4 Tbl fish sauce (such as nam pla or nuoc nam), divided
1 6.75 oz pkg rice stick noodles, broken in half
8 oz Chinese long beans or green beans, cut in 1 inch pieces
¼ C Lime juice
2 Tbl raw sugar or brown sugar, divided
2 Pinches cayenne pepper
½ C Cilantro, chopped
½ C Green onion, chopped
2 Tbl Roasted peanuts, chopped
Hot chili sauce (sriracha)

Steps:

  • Add enough vegetable oil to small sauce pan to reach depth of two inches. Attach deep fry thermo and heat oil to 330f. Add shallots to oil and fry until golden brown, stirring often, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Add sliced garlic to oil and fry until golden brown, about 1 minute. Using slotted spoon, transfer garlic to paper towel to drain. Mix sesame oil and crushed garlic in small bowl. Can be prepared two hours ahead. Let stand at room temp. Bring chicken broth to boil in heavy large pot. Place chicken in processor. Using on/off turns, process chicken until coarsely ground. Add ground chicken to broth and simmer until cooked through, stirring to break up chicken into small pieces, about 5 minutes. Using skimmer or slotted spoon, transfer chicken to large bowl. Add 1 Tbl fish sauce to chicken; toss to coat. Return broth to boil. Add rice nopodles and cook until tender, 3 to 4 minutes. Using slotted spoon, transfer noodles to bowl with chicken. Return broth to boil. Add beans and cook until crisp tender, about 5 minutes. Using slotted spoon, transfer beans to bowl with chicken and noodles. Add sesame-garlic oil, lime juice, sugar, cayenne, and remaining 3 Tbl fish sauce. Toss to coat. Transfer noodle mixture to large shallow bowl. Sprinkle cilantro, green onions, peanuts, fried shallots, fried garlic, and remaining 1 Tbl sugar over noodles. Serve with chili sauce.

NOODLES WITH GROUND CHICKEN AND CRISPY SHALLOTS



NOODLES WITH GROUND CHICKEN AND CRISPY SHALLOTS image

Categories     Chicken     Pasta

Yield 6 Servings

Number Of Ingredients 15

Vegetable oil (for frying)
4 large shallots, cut crosswise into ¼-inch-thick slices
5 garlic cloves; 3 sliced, 2 pressed
2 Tbsp Asian sesame oil
3 quarts low-salt chicken broth
1 lb skinless boneless chicken thighs, cut into 1-inch cubes
4 Tbsp fish sauce (sauce as nam pla or nuoc nam), divided
1 6.75oz Chinese long beans or green beans, cut into 1-inch pieces
¼ cup fresh lime juice
2 Tbsp raw sugar or golden brown sugar, divided
2 pinches of cayenne pepper
½ cup chopped fresh cilantro
½ cup chopped green onions
2 Tbsp chopped salted roasted peanuts
Hot chili sauce (such as sriracha)

Steps:

  • Add enough vegetable oil to small saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 330°F. Add shallots to oil and fry until golden brown, stirring often, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Add sliced garlic to oil and fry until golden brown, about 1 minute. Using slotted spoon, transfer garlic to paper towels to drain. Mix sesame oil and pressed garlic in small bowl. DO AHEAD: Fried shallots, fried garlic, and sesame-garlic oil can be made 2 hours ahead. Let stand at room temperature. Bring chicken broth to boil in heavy large pot. Place chicken in processor. Using on/off turns, process chicken until coarsely ground. Add ground chicken to broth and simmer until cooked through, stirring to break up chicken into small pieces, about 5 minutes. Using skimmer or slotted spoon, transfer chicken to large bowl. Add 1 Tbsp fish sauce to chicken; toss to coat. Return broth to boil. Add rice noodles and cook until tender, 3 to 4 minutes. Using slotted spoon, transfer noodles to bowl with chicken. Return broth to boil. Add beans and cook until crisp-tender, about 5 minutes. Using clotted spoon, transfer beans to bowl with chicken and noodles. Add sesame-garlic oil, lime juice, 1 Tbsp raw sugar, 2 pinches of cayenne pepper, and remaining 3 Tbsp fish sauce. Toss to coat. Transfer noodle mixture to large shallow bowl. Sprinkle cilantro, green onions, peanuts, fried shallots, fried garlic, and remaining 1 Tbsp raw sugar over noodles. Serve, passing hot chili sauce. ***Refrigerate or freeze leftover broth for your next batch of soup.

CRISPY SHALLOTS AND GARLIC



Crispy Shallots and Garlic image

This gently-fried topping takes a little patience, but leaves you with sweet, aromatic, crunchy bits that will elevate salads, sandwiches, pasta or noodles. And the oil you fry it in also takes on terrific flavor - also great for drizzling on most anything you can think of.

Provided by Francis Lam

Categories     vegetables

Time 1h

Yield 1 1/2 cups fried shallots, plus 2 cups infused oil

Number Of Ingredients 4

8 medium shallots (1/2 pound), sliced 1/8-inch thick on a mandoline
2 cups vegetable oil
12 cloves garlic, sliced like the shallots
Salt

Steps:

  • Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
  • Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 230 milligrams, Sugar 5 grams, TransFat 0 grams

CRISPY SALT CRUSTED CHICKEN WITH ROASTED SHALLOTS



Crispy Salt Crusted Chicken With Roasted Shallots image

I found this yummy sounding recipe while searching for Australian recipes. This is a recipe from Chef Ben O'Donoghue, as seen in the LifeStyle FOOD Channel production "The Best In Australia". Time doesn't include the 2-3 hours for the salting method. Times and servings are just a estimate as it isn't listed in the recipe. The baking time will vary with the size of the thighs.

Provided by diner524

Categories     Chicken Thigh & Leg

Time 55m

Yield 5 serving(s)

Number Of Ingredients 14

10 chicken thighs, with the skin on
1 garlic, bulb broken up and ends trimmed
1 bunch thyme
2 tablespoons whole black peppercorns
2 tablespoons rock salt
1 teaspoon paprika (smoked sweet)
12 shallots
50 g butter (Just under 2 Tablespoons)
3 egg yolks
500 ml/ 2 cups extra virgin olive oil
lemon
salt
1 bunch rocket
1 tablespoon sherry wine vinegar

Steps:

  • Salt Crusted Chicken.
  • Toss the chicken thighs together with thyme, shallots, salt and peppercorns in a large bowl. Place a wire rack over a roasting tray. Arrange the chicken and the garlic on top of a roasting rack. Place in the fridge overnight or for a minimum of 2-3 hours.
  • Pre-heat the oven to 180 degrees C/350°F Drain the roasting tray of any chicken juice that has been extracted by the salting process.
  • Pour about a cup of water into the roasting tray.
  • Rub the chicken thighs with butter. Scatter on top the shallots and the garlic from the marinade. Place the rack with the chicken back on top of the roasting tray. Dust the chicken thighs with paprika and place in the oven to roast until the skin is crispy and the chicken thighs are done.
  • Roasted Garlic Aioli.
  • Meanwhile, make your mayonnaise by whisking the egg yolks with the juice of 1 lemon and a pinch of salt. While whisking, slowly incorporate the oil into the egg yolk mixture until you get a smooth, thick texture.
  • When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.
  • To serve.
  • To serve divide the shallots and chicken between your plates. Dress the rocket with the sherry vinegar and scatter over the chicken. Dollop with the roasted garlic mayo.

CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)



Crispy Shallots ( Ina Garten Back to Basics) image

This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Onions

Time 55m

Yield 1/2 cup

Number Of Ingredients 3

1 1/2 cups olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
5 -6 shallots, peeled and sliced into thin rings

Steps:

  • Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
  • Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
  • Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
  • Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan when cooking the noodles: This will prevent them from cooking evenly.
  • Cook the noodles until they are al dente, or slightly firm to the bite: This will prevent them from becoming mushy.
  • Use a well-seasoned wok or large skillet: This will help to prevent the noodles from sticking.
  • Add the sauce to the noodles while they are still hot: This will help the sauce to coat the noodles evenly.
  • Top the noodles with crispy shallots and green onions: This will add a delicious crunch and flavor to the dish.

Conclusion:

Noodles with ground beef and crispy shallots is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover ground beef. The combination of the savory ground beef, the crispy shallots, and the flavorful sauce makes this dish a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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