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Stir-Fried Rice Noodles Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C, E, P
    MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 8 oz (1/8 inch wide) rice noodles

    2. 1 Whole chicken breast

    3. boned, skinned

    4. 8 md Shrimp, shelled, deveined

    5. 1/2 c -Water

    6. 1/4 c Fish sauce

    7. 3 tb Sugar

    8. 1 tb Lime juice

    9. 1 ts Paprika

    10. 1/8 ts Red (cayenne) pepper

    11. 1/2 lb Bean sprouts

    12. 3 Green onions

    13. white part only, cut into 1 inch shreds

    14. 3 tb Vegetable oil

    15. 4 lg Garlic cloves

    16. finely chopped 1 Egg

    17. 4 tb Crushed roasted peanuts

    18. finely crushed)

    Instructions Jump to Ingredients ↑

    1. Place rice noodles in a large bowl.

    2. Cover with water; soak 45 minutes.

    3. Cut chicken into 1 1/2" by 1/3" strips.

    4. Cut shrimp in half lengthwise; set aside.

    5. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside.

    6. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions.

    7. Drain noodles.

    8. Heat a wok over medium-high heat.

    9. Add oil and heat.

    10. Add garlic; fry until garlic starts to brown.

    11. Increase heat.

    12. Add chicken; stir-fry until almost cooked, about 2 minutes.

    13. Push chicken to one side.

    14. Break egg into wok.

    15. Stir quickly to break up yolk and scramble egg.

    16. When egg is set, mix with chicken.

    17. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts.

    18. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed.

    19. Add green-onion mixture; cook, stirring, 1 more minute.

    20. Spoon onto a heated platter.

    21. Sprinkle with reserved bean sprouts, then with remaining peanuts.

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