Recipe courtesy of Robert Irvine
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Soak noodles for about 30 minutes in warm water to rehydrate.

Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes. Add the shiitake mushrooms and cook until they begin to give up their juices. Season the chicken with salt and pepper, to taste. Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.

Reduce heat to medium, and cook until the chicken stock reduces by half.

Drain noodles, toss with chicken mixture and serve.

IDEAS YOU'LL LOVE

Chicken and Wild Rice Casserole

Recipe courtesy of Trisha Yearwood

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Ina Garten

Herbed Rice

Recipe courtesy of Trisha Yearwood

Cashew Chicken

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Curried Chicken and Rice Soup

Recipe courtesy of Food Network Kitchen

Chicken and Wild Rice Casserole

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking