Chicken & Shrimp Noodles. The chicken (Gallus gallus domesticus), a subspecies of the red junglefowl, is a type of domesticated fowl, originally from Asia. Rooster or cock is a term for an adult male bird. A younger male may be called a cockerel; a male that has been castrated is a capon.

The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad. Get dinner on the table with delicious, easy-to-prepare chicken recipes from Food Network, including grilled, baked and roast chicken. You can cook Chicken & Shrimp Noodles using 22 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken & Shrimp Noodles

Prepare of Yellow Noodles.
Prepare of Skinless Boneless Chicken Breasts.
Prepare of Large Shrimp.
You need of Choy Sum (Green Leafy Vegetable).
It's of Small Carrots.
It's of Dehydrated Elephant Ear Mushrooms.
Prepare of Shiitake or White Mushrooms.
Prepare of Large Onion.
You need of Baby Corn.
It's of Bamboo Shoots.
Prepare of Green Onions.
It's of Garlic.
It's of Hot Chili.
You need of Oyster Sauce.
It's of Lite Soy Sauce.
You need of Heaping Tbs. Chili Bean Sauce.
Prepare of Broth (Chicken or Seafood).
You need of Spice Powder.
It's of Black or White Pepper.
Prepare of Salt.
Prepare of Cooking Oil.
Prepare of Cornstarch & Cold Water Solution.

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. With its mild, versatile flavor and budget-friendly price point, chicken is one of the most-loved meats for home cooks. Month after month, "chicken recipes" are the most popular search on MyRecipes, so we've served up a collection of delicious ways to serve chicken, plus how-to tips and tricks for getting the most out of your bird.

Chicken & Shrimp Noodles instructions

Start boiling water for noodles. Wash and prep vegetables. Put elephant ear mushrooms in a bowl and soak in hot water until reconstituted. Slice into strips. (Those things balloon up. You don’t need much). Cube chicken and season with salt, pepper and 5 spice powder..
Add some cooking oil to a wok. If you don’t have a wok, a big a** pan will do. Sauté onions, garlic, hot chili and chicken for a few minutes. Each time you add veggies, add a little salt and pepper. Toss in carrots and mushrooms. Sauté. Add the bamboo and baby corn (drained) along with 3/4 of the green onion and elephant ear mushroom..
Lastly, add in the choy sum and shrimp. Don’t forget salt and pepper. You want to extract the liquid from the veggies. Top with chili bean paste, oyster sauce and soy sauce. Incorporate. Add in broth and simmer for a few minutes..
You’ll see you have a substantial amount of liquid. Add the cornstarch solution. Just enough cold water to dissolve the cornstarch. It should thicken quickly. Too runny? Make more solution. Too thick? Add broth. You’re wanting a gravy like consistency..
Boil the noodles just a couple of minutes. Once they’ve softened and spread apart, they’re done. Overcooked noodles... are horrible. Drain and add to pan. Toss well. You can also reserve the noodles and add the sauce separately... but you’ll have to contend with the noodles getting dry..
Plate and top with some of the reserved green onions..

Chicken Kiev is not a last-minute thing but one that takes planning and is well worth the effort. It's crispy on the outside while the butter mixture flavors the chicken throughout but still leaves that pop of butter when you cut it open. Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken.