Best 3 Stir Fry Noodles With Chicken And Macadamias Australian Recipes

When it comes to flavorful, quick, and easy meals, stir fry noodles with chicken and macadamias Australian style stands out as an exceptional choice. Originating from the diverse culinary traditions of Australia, this dish combines tender chicken, crunchy macadamia nuts, colorful vegetables, and aromatic spices into a mouthwatering feast. Whether you're craving a flavorful weeknight dinner or looking to impress guests with your culinary skills, this versatile recipe adapts effortlessly to suit your preferences and dietary needs. So, let's embark on a culinary journey as we uncover the secrets behind creating an unforgettable stir fry noodles with chicken and macadamias Australian style.

Here are our top 3 tried and tested recipes!

CHICKEN NOODLE STIR-FRY

Chicken Noodle Stir-Fry image

Darlene Brenden of Salem, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use whatever vegetables you happen to have on hand," she suggests. "The dish is different every time I make it."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 package (3 ounces) chicken ramen noodles
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced celery
1 cup coarsely chopped cabbage
2 medium carrots, thinly sliced
1 medium onion, thinly sliced
1/2 cup canned bean sprouts
1/2 cup teriyaki or soy sauce

Steps:

Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. , Drain noodles. Stir the noodles, contents of seasoning packet and teriyaki sauce into the chicken mixture until well combined.

Nutrition Facts :

CHICKEN STIR-FRY WITH NOODLES

Chicken Stir-Fry with Noodles image

Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Steps:

Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.

STIR-FRY NOODLES WITH CHICKEN AND MACADAMIAS (AUSTRALIAN)

Stir-Fry Noodles With Chicken and Macadamias (Australian) image

Make and share this Stir-Fry Noodles With Chicken and Macadamias (Australian) recipe from Food.com.

Provided by UmmBinat

Categories Lunch/Snacks

Time 27m

Yield 2 units, 2 serving(s)

Number Of Ingredients 9

Ingredients

400 g hokkien noodles
1 tablespoon toasted sesame oil
250 g chicken breasts or 250 g tenderloin, sliced into thin strips
4 green onions, sliced on the diagonal (shallots)
1/2 half red capsicum, sliced thinly
75 g roasted macadamia halves
juice 1 lime
3 -4 tablespoons sweet chili sauce
1/2 half cup fresh coriander leaves

Steps:

Soak the noodles in boiling water for 1-2 minutes. Drain and set aside.
Heat the wok, add the oil and swirl it around. Throw in the chicken and stir-fry for 2-3 minutes or until golden all over. Add the shallots and capsicum and stir-fry for 30 seconds.
Add the drained noodles and toss well to combine. Add lime juice and sweet chill sauce and toss again.
Divide between two warm bowls. Garnish with coriander leaves.
Tip - 10-12 medium green prawns (cleaned, deveined, tails left on) can be substituted for the chicken.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your stir-fry is cooked evenly.
Use a hot wok or large skillet: This will help to sear the chicken and vegetables quickly and evenly.
Don't overcrowd the wok or skillet: If you do, the food will not cook evenly and will become soggy.
Stir-fry the chicken in batches: This will help to prevent the chicken from overcrowding the wok or skillet and will ensure that it cooks evenly.
Add the vegetables towards the end of cooking: This will help to prevent them from becoming overcooked and mushy.
Use a flavorful sauce: The sauce is what will really bring your stir-fry to life. Be sure to use a sauce that is packed with flavor and that complements the other ingredients in the dish.
Serve immediately: Stir-fries are best served hot and fresh. So, be sure to serve them as soon as they are cooked.

Conclusion:

Stir-fries are a quick, easy, and delicious way to get a healthy meal on the table. They are also a great way to use up leftover chicken and vegetables. With a little planning and preparation, you can make a stir-fry that is both flavorful and nutritious. So, next time you're looking for a quick and easy weeknight meal, give stir-fry a try. You won't be disappointed!