Stir Fried Rice Noodles With Chicken Shrimp Recipes

ASIAN STIR FRIED SHRIMP AND RICE NOODLES

Steps:

• Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, use tongs or a fork to move the noodles about, stirring every minute or so, until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
• Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover, and shake to combine well.
• Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir fry for 2 minutes, until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, and the shrimp are cooked, about 3 minutes.
• Serve hot, with chives on top.

SHRIMP AND CHICKEN STIR-FRY WITH NOODLES

Steps:

• Heat oil in deep skillet or wok set over medium-high heat; sauté chicken, broccoli and onion for about 4 minutes or until chicken is browned. Add shrimp and cook for about 2 minutes or until opaque.
• Stir in VH® General Tao Stir-Fry Sauce and peas; cook, stirring, for about 2 minutes or until heated through.
• Meanwhile, cook rice noodles according to package directions. Spoon stir-fry over rice noodles and sprinkle with green onions.

STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP

Steps:

• Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
• In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
• Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
• Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
• Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
• Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.

ASIAN STIR FRIED SHRIMP AND RICE NOODLES

Steps:

• Bring about 6 cups of water to a boil in a saucepan. Place the rice noodle in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
• Meanwhile, in a container combine the cornstarch in water, broth, soy sauce, sherry, sugar, and chili garlic sauce. Shake to combine well.
• Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens about 3 minutes.
• Serve hot with chives on top.

STIR-FRIED CHICKEN AND RICE NOODLES

Steps:

• In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. , Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. , Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.

RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP

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

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.

RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS

Steps:

• Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan.
• Combine the broth, soy sauce and rice wine or sherry in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Have everything within reach of your wok or pan.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the chicken in a single layer. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque. Scoop out of the wok or pan and set aside in a bowl or on a plate.
• Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve.

STIR-FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
• Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
• The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
• This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.