Free Recipe Stir-Fried Rice Noodles 2
Recipe Type: T Recipes
Recipe Preparation: cook
Cooking Ingredients for Stir-Fried Rice Noodles 2 Recipe
8 oz (1/8 inch wide) rice noodles
1/2 lb Bean sprouts
1 Whole chicken breast
3 Green onions
– boned, skinned
– white part only,
8 md Shrimp, shelled, deveined
– cut into 1 inch shreds
1/2 c -Water
3 tb Vegetable oil
1/4 c Fish sauce
4 lg Garlic cloves
3 tb Sugar
– finely chopped
1 tb Lime juice
1 Egg
1 ts Paprika
4 tb Crushed roasted peanuts
1/8 ts Red (cayenne) pepper
– (finely crushed)
Stir-Fried Rice Noodles 2 Preparation
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. 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. 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. Source: Cooking with Bon Appetit: Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman)
Cooking Temperature:
Recipe Serves: 6
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