Rice Noodles With Chicken Pork And Shrimp Recipes

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RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP



Rice Noodles with Chicken, Pork, and Shrimp image

In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered hard-boiled eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 16

3 large eggs
1/2 pound rice vermicelli or rice-stick noodles
2 tablespoons canola oil, plus more if needed
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
1/2 pound small shrimp, peeled and deveined, tails intact (reserve shells for Fish Stock)
Coarse salt and freshly ground pepper, to taste
1 medium onion, finely chopped (1 cup)
3 carrots, cut into 1/4-inch dice ( 1/2 cup)
2 tablespoons minced garlic
1/2 pound ground pork
1 tablespoon fish sauce
4 cups napa cabbage (about 1 pound), thinly sliced
2 1/4 cups Shrimp Stock for Rice Noodles with Chicken, Pork, and Shrimp
2 tablespoons fresh lemon juice
1 scallion, thinly sliced on the diagonal (1/4 cup)
1 to 2 lemons, cut into wedges

Steps:

  • Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate.
  • Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain.
  • Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate.
  • Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
  • Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges.

RICE NOODLES WITH CHICKEN, PORK AND SHRIMP



Rice Noodles With Chicken, Pork and Shrimp image

Make and share this Rice Noodles With Chicken, Pork and Shrimp recipe from Food.com.

Provided by Chef mariajane

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 25

3 large eggs
1/2 lb rice vermicelli or 1/2 lb rice-stick noodles
2 tablespoons canola oil (plus more if needed)
1 lb boneless skinless chicken thighs, cut into 1 1/2 inch pieces
1/2 lb shrimp, peeled, deveined, tail intact (reserve shells for shrimp stock)
coarse salt & freshly ground black pepper
1 medium onion, finely chopped (1 cup)
3 carrots, cut into 1/4 inch dice (1/2 cup)
2 tablespoons minced garlic
1/2 lb ground pork
1 tablespoon fish sauce
4 cups napa cabbage, thinly sliced (about 1 lb)
2 1/4 cups shrimp stock
2 tablespoons fresh lemon juice
1 scallion, thinly sliced on the diagonal (1/4 cup)
1 -2 lemon, cut into wedges
1 tablespoon canola oil
1 medium onion, coarsely chopped
1 garlic clove, crushed
shrimp shells from 1/2 lb. small shrimp
1 bay leaf
1/4 teaspoon red pepper flakes
3 tablespoons fish sauce
2 cups chicken stock (homemade or low-sodium store-bought)
1 cup water

Steps:

  • Place eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil. Turn off heat; let stand, covered for 13 minutes. Drain, cover with cold water, and let stand, covered for 2 minutes. Peel, and quarter eggs, cover and refrigerate.
  • Fill a large bowl with warm water. Add noodles and let soak for 25 minutes, stirring to separate as they soften. Drain.
  • Heat oil in a large, heavy stock pot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to the stockpot, and cook stirring until bright pink, 2-3 minutes. Transfer shrimp to another plate.
  • Reduce heat to medium. Add additional oil if necessary. Add onion, carrot and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add pork and cook breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce and cook 1 minute.
  • Add cabbage, and toss to coat. Add noodles, chicken and stock, and gently stir. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove form heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
  • Transfer to a platter. Sprinkle with scallions. Arrange hard-boiled eggs around noodles and serve warm or at room temperature.
  • SHRIMP STOCK: Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes.
  • Add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
  • Add fish sauce, and cook for 1 minute. Stir in chicken stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
  • Pour through a sieve; discard solids. Stock can be stored in an airtight container in refrigerator for up to 3 days or in the freezer for up to 1 month. Makes about 2 1/2 cups.

Nutrition Facts : Calories 419.1, Fat 16.8, SaturatedFat 4.1, Cholesterol 198.2, Sodium 992, Carbohydrate 35.4, Fiber 2.7, Sugar 4.3, Protein 30.8

STIR-FRIED RICE NOODLES WITH SHRIMP AND ADOBO (PANSIT BIHON GUISADO)



Stir-Fried Rice Noodles with Shrimp and Adobo (Pansit Bihon Guisado) image

Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.

Provided by Monica Macansantos

Categories     Philippines     Noodle     leftovers     Shrimp     Chicken     Pork     Lime Juice     Soy Sauce     Garlic     Zucchini     Cabbage     Wheat/Gluten-Free     Dairy Free     Peanut Free

Yield 4 servings

Number Of Ingredients 16

2 dried mushrooms
1 1/2 cups warm water
1/2 cup leftover chicken and/or pork adobo meat, shredded (or shredded rotisserie chicken)
1 tablespoon red or white wine (optional)
3 tablespoons vegetable oil, divided
4-6 cloves garlic, minced
1 small to medium onion, cut into slivers
1-2 celery ribs, chopped
1 small red bell pepper, seeded and cut into thin strips
1/4 cup fresh shrimp, peeled and deveined, or dried shrimp
1/4 cup soy sauce, plus a dash for serving
1 medium carrot, cut into thin strips
1 chayote or zucchini, cut into thin strips, or 1/2 head broccoli or napa cabbage, chopped
1/2 pound bihon (dry rice noodles) (see Note)
1/2 teaspoon freshly ground black pepper
Dash freshly squeezed calamansi (or lime) juice, for serving (optional)

Steps:

  • Soak the mushrooms in the warm water for at least 20 minutes. Drain the mushrooms, reserve the soaking liquid, and thinly slice the mushrooms. Combine the adobo and wine (if using) in a bowl.
  • Heat 2 tablespoons of the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and stir-fry until light gold. Add the onion and cook, stirring occasionally, for about 2 minutes, or until translucent. Stir in the celery and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the adobo. If you are using fresh shrimp, add them, too. Cook, stirring, for about 1 minute. Remove from the heat and set aside.
  • Pour the reserved mushroom soaking liquid into a saucepan and add the soy sauce, mushrooms, carrot, and chayote. If you are using dried shrimp, add those, too. Bring the mixture to a boil over high heat. Add the noodles and toss with the rest of the ingredients. As the noodles become tender, separate them until they are able to mix evenly with the veggies, about 3 minutes.
  • When the noodles have completely absorbed the liquid and are chewable, stir in the celery, bell pepper, and adobo mixture. Season with the black pepper and mix thoroughly. Pour in the remaining 1 tablespoon oil. Reduce the heat to low to gently fry the noodles for about 2 minutes. Serve with an extra dash of soy sauce and calamansi juice, if using.

RICE NOODLES WITH CHICKEN



Rice Noodles With Chicken image

Provided by Mark Bittman

Categories     quick, main course, side dish

Time 30m

Yield 2 large or 4 small servings

Number Of Ingredients 11

1/3 pound rice noodles, preferably linguine size
1/4 cup neutral oil, like corn or canola
1/3 pound boneless chicken, shredded or cut into small dice
1/2 to 1 cup bean sprouts
1/2 cup sugar snap or snow peas, slivered
1/2 cup shiitake mushroom caps, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons rice wine or white wine
1 egg, lightly beaten
3 or 4 scallions, trimmed and slivered, for garnish

Steps:

  • Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
  • Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
  • Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
  • Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 2384 milligrams, Sugar 5 grams, TransFat 0 grams

PORK AND SHRIMP PANCIT



Pork and Shrimp Pancit image

A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy! Thanks, Ditas!

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Filipino

Time 40m

Yield 4

Number Of Ingredients 12

1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
½ teaspoon ground ginger
1 ½ cups cooked small shrimp, diced
1 ½ cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
¼ cup chicken broth
¼ teaspoon crushed red pepper flakes
1 green onion, minced

Steps:

  • Soak the rice noodles in warm water for 20 minutes; drain.
  • Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
  • Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.

Nutrition Facts : Calories 488 calories, Carbohydrate 44.4 g, Cholesterol 118.5 mg, Fat 20.8 g, Fiber 2 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 394.2 mg, Sugar 1.8 g

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP



Vietnamese Rice Noodles With Lemongrass Shrimp image

Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.

Provided by David Tanis

Categories     dinner, lunch, noodles, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Steps:

  • Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
  • Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
  • Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
  • Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
  • Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
  • Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
  • To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

PORK AND SHRIMP SINGAPORE NOODLES



Pork and Shrimp Singapore Noodles image

This is so good! To save some chop the peppers and leeks, and slice pork before preparing the dish. Prep time includes chopping veggies, and cooking time is stir-frying time. Adjust all ingredients to taste.

Provided by Kittencalrecipezazz

Categories     Pork

Time 31m

Yield 4 serving(s)

Number Of Ingredients 16

6 ounces medium rice noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1/2 teaspoon hot chili paste (or more to taste)
1 -2 tablespoon vegetable oil
1 tablespoon curry powder
1 tablespoon minced gingerroot
2 tablespoons minced fresh garlic (or to taste)
1 cup finely sliced leek
1 red sweet bell pepper, seeded and chopped
1 green bell pepper, chopped
8 ounces lean pork, cut into thin strips
8 ounces shrimp, peeled and deveined
3 cups bean sprouts

Steps:

  • In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
  • Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
  • In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
  • Add in leeks and bell peppers; stir-fry 1 minute.
  • Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
  • Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.

Nutrition Facts : Calories 427.6, Fat 8.1, SaturatedFat 1.9, Cholesterol 143.8, Sodium 1010.8, Carbohydrate 59.2, Fiber 4.3, Sugar 14.9, Protein 30.3

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Keep stirring and tossing 3 to 4 minutes longer, or until the noodles and chives are soft and cooked. Remove from the heat, squeeze juice of 1 lime over the noodles, and mix well to distribute the flavors. Arrange noodles on a serving plate. Serve with lime wedges.
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SHRIMP STIR FRY WITH RICE NOODLES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Shrimp Stir Fry With Rice Noodles are provided here for you to discover and enjoy ... Healthy Vanilla Protein Powder Cookies Recipe Healthy Breakfast Sausage Brands Is A Soup Diet Healthy 7 Day Healthy Diet Menu Heart Healthy Breakfast Diet Heart Healthy Diet Menu Pdf Easy Recipes. Quick Potato Salad Recipe Easy Mexican Made …
From recipeshappy.com
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SINGAPORE RICE NOODLES RECIPE - SERIOUS EATS
2020-05-28 Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator. Place rice noodles in a large bowl and cover with boiling water. Let stand for 5 minutes. Drain noodles in a colander, rinse with cold running water, then drain until dry. Using scissors, cut bundle of noodles in half.
From seriouseats.com
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RICE NOODLES WITH STIR-FRIED SHRIMP, PORK AND C - BEYONDMEALS.COM
Check out our Rice noodles with Stir-fried Shrimp, Pork and Chives Recipe. Serves 2 and is ready to eat in 25 Minutes. Beyond Meals . Healthy Living. Healthy Meals. Healthy Recipes. Toggle navigation Beyond Meals Home; Home; Browse Recipes; Browse Recipes . General Categories Main Dishes Side Dishes Soups, Stews & Chilies Pizzas & Pastas Salads, …
From beyondmeals.com
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STIR FRIED PORK WITH RICE NOODLES - JOE'S HEALTHY MEALS
2016-08-22 Cook rice noodles in a large pan to al dente, drain and rinse with water and reserve. (mine took around 5 mins.) In a large skillet on medium high, add 1 tbsp vegetable oil and the pork, cook stirring until done, about 5 mins. Remove from the heat and place in a covered bowl. In the same skillet on medium heat, add 1 tbsp vegetable oil and the ...
From joeshealthymeals.com
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Top Asked Questions

How to make fried rice noodles with pork and shrimp?
Directions to make Fried Rice Noodles with Pork and Shrimp Put 6 cups water in a large pot, add noodle to boiling water cook till noodle tender( 10 minutes for fresh noodle and about 20 minutes for dried noodle), do not over cook noodle. In a small bowl, mix water with fish sauce, soy sauce and sugar together, mix well and set a side.
How to cook rice noodles in a pan?
Soak the rice noodles in warm water for 20 minutes; drain. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
How do you make Shrimp noodles?
Prepare the rice noodles according to package directions by soaking in hot water. For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside. Heat a large, nonstick skillet over medium heat. Pat the shrimp dry and season them on both sides with salt and pepper.
What are the ratings for rice noodles with chicken and pork?
1star values:2 Back to Rice Noodles with Chicken, Pork, and Shrimp All Reviews for Rice Noodles with Chicken, Pork, and Shrimp - of Reviews

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