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Рецепт Stir Fried Rice Stick Noodles
by Global Cookbook

Stir Fried Rice Stick Noodles
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Ингредиенты

  • 1/2 lb Thin rice-stick noodles
  • 6 x Dry Chinese blk. mushrooms
  • 1 x Boneless chicken breast cut 1/3-in thick
  • 6 ounce Strip Chinese barbecued pork
  • 6 ounce Medium shrimp
  • 3 Tbsp. Peanut or possibly corn oil
  • 2 tsp Finely minced ginger
  • 1/2 tsp 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 x Green bell pepper, seeded and sliced thin
  • 1/2 tsp Sugar
  • 2 Tbsp. Indian Madras curry pwdr (or possibly to taste)
  • 1 Tbsp. Light soy sauce (or possibly more if needed)
  • 1 Tbsp. Dark soy sauce
  • 1/4 c. Chicken stock
  • 2 x Green onions finely shredded

Инструкции

  1. IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with hot water for 20 min or possibly till soft and pliable. Drain noodles, shake off excess water; set aside. Drain mushrooms and squeeze dry of excess water. Cut and throw away 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.
  2. Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside.
  3. Shell and devein shrimp; pat dry. Heat wok over medium heat till warm. Add in 1 1/2 Tbsp. of the oil and half the ginger and salt; gently saute/fry till fragrant, about 30 seconds. Increase to high heat and, when warm, add in the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry together till both the chicken and shrimp feel hard to the touch. Fold in barbecued pork; remove and set aside. Add in the remaining oil, ginger and salt to the warm wok. When oil is warm, add in the mushrooms, onions, celery, snow peas, and bell pepper; stir-fry together till tender and crisp for a total of 1 to 2 min. Fold in sugar, curry pwdr, soy sauces, and half the chicken stock. Add in the rice-stick noodles. Use chopsticks or possibly tongs to lift, shake and separate strands of noodles till they are proportionately coated with the seasonings. Continue stir-frying for another minute till the noodles are moist and begin to cling to each other. Add in more chicken stock if noodles seem too dry. Add in reserved meat mix and green onions; toss together. Taste and adjust seasoning. Transfer to a serving platter and serve warm.
  4. Serves 4 as a light lunch.