Stir-Fried Rice Noodles
Yield
6 servingsPrep
20 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
rice noodles
|
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 8 | medium |
shrimp
shelled, deveined |
*
|
| ½ | cup |
water
|
|
| ¼ | cup |
fish sauce
|
*
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
lime juice
|
|
| 1 | teaspoon |
paprika
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | pound |
mung bean sprouts
|
|
| 3 | each |
scallions, spring or green onions
white part only, cut into 1 inch shreds |
|
| 3 | tablespoons |
vegetable oil
|
|
| 4 | large |
garlic cloves
finely chopped |
*
|
| 1 | each |
eggs
|
|
| 4 | tablespoons |
peanuts
finely crushed, roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
rice noodles
|
|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 8 | medium |
shrimp
shelled, deveined |
*
|
| 118 | ml |
water
|
|
| 59 | ml |
fish sauce
|
*
|
| 45 | ml |
sugar
|
|
| 15 | ml |
lime juice
|
|
| 5 | ml |
paprika
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 226.8 | g |
mung bean sprouts
|
|
| 3 | each |
scallions, spring or green onions
white part only, cut into 1 inch shreds |
|
| 45 | ml |
vegetable oil
|
|
| 4 | large |
garlic cloves
finely chopped |
*
|
| 1 | each |
eggs
|
|
| 6E+1 | ml |
peanuts
finely crushed, roasted |
|
Directions
Place rice noodles in a large bowl.
Cover with water; soak 45 minutes.
Cut chicken into 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 ¼ 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.
