Stir-fried rice-stick noodles
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Stir-fried rice-stick noodles
Last updated 6/12/2012 12:53:24 AM. Recipe ID 15199. Report a problem with this recipe.
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      Title: Stir-fried rice-stick noodles
 Categories: Oriental
      Yield: 4 Servings
    1/2 lb Thin rice-stick noodles
      6    Dried Chinese blk. mushrooms
      1    Boneless chicken breast
           - cut 1/3-in thick
      6 oz Strip Chinese barbecued pork
      6 oz Medium shrimp
      3 tb Peanut or corn oil
      2 ts Finely chopped ginger
    1/2 ts Salt
      1 sm Onion; cut lengthwise into
           - thin slices
      1    Stalk celery; cut into
           - diagonal thin slices
    1/4 lb Small snow peas
           - strings and stems removed
    1/2    Green bell pepper; seeded
           - and sliced thin
    1/2 ts Sugar
      2 tb Indian Madras curry powder
           -(or to taste)
      1 tb Light soy sauce
           -(or more if needed)
      1 tb Dark soy sauce
    1/4 c  Chicken stock
      2    Green onions
           - finely shredded
  IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms
  with warm water for 20 minutes or until soft and pliable. Drain
  noodles, shake off excess water; set aside. Drain mushrooms and
  squeeze dry of excess water. Cut and discard stems at the base. Cut
  caps into thin slices; set aside. Cut chicken breast into
  1/3-inch-thick strips; set aside in a bowl. Slice the barbecued pork
  into 1/4-inch-thick julienne strips; set aside. Shell and devein
  shrimp; pat dry. Heat wok over medium heat until hot. Add 1 1/2
  tablespoons of the oil and half the ginger and salt; gently saute
  until fragrant, about 30 seconds. Increase to high heat and, when
  hot, add the chicken, stir-fry for a few seconds, toss in shrimp and
  stir-fry together until both the chicken and shrimp feel firm to the
  touch. Mix in barbecued pork; remove and set aside. Add the remaining
  oil, ginger and salt to the hot wok. When oil is hot, add the
  mushrooms, onions, celery, snow peas, and bell pepper; stir-fry
  together until tender and crisp for a total of 1 to 2 minutes. Mix in
  sugar, curry powder, soy sauces, and half the chicken stock. Add the
  rice-stick noodles. Use chopsticks or tongs to lift, shake and
  separate strands of noodles until they are evenly coated with the
  seasonings. Continue stir-frying for another minute until the noodles
  are moist and begin to cling to each other. Add more chicken stock if
  noodles seem too dry. Add reserved meat mixture and green onions;
  toss together. Taste and adjust seasoning. Transfer to a serving
  platter and serve hot. Serves 4 as a light lunch.

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Recipe ID 15199 (Apr 03, 2005)

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