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STIR-FRIED RICE NOODLES

  • 6servings

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Source: www.cookreceipts.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,

  14. -- cut into 1 inch shreds

  15. 3 tb Vegetable oil

  16. 4 lg Garlic cloves

  17. -- finely chopped

  18. 1 Egg

  19. 4 tb Crushed roasted peanuts

  20. -- (finely crushed)

Instructions Jump to Ingredients ↑

  1. Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 1/2′ by 1/3′ strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles.

  2. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok.

  3. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

  4. Source: Cooking with Bon Appetit: Oriental Favorites From:

  5. stigle@cs.unca.edu (Sue Stigleman) —–

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