Noodles With Chicken Shrimp And Ham Recipes

NOODLES WITH CHICKEN, SHRIMP AND HAM

Steps:

• cook the noodles according to the package instructions. Drain well and set aside.
• heat the oil in a preheated wok or frying pan. Fry the onion, garlic and ginger for 3 minutes, or until soft but not colored. Add the chestnuts, soy sauce, fish sauce or chicken broth, chicken breast, ham and shrimp.
• add the noodles, bean sprouts and baby corn and stir-fry for 6-8 minutes, until heated through. Transfer to warmed serving dish, garnish with the lime wedges and chopped cilantro and serve immediately.

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.

PANFRIED EGG NOODLES WITH CHICKEN, SHRIMP, AND VEGETABLES

Steps:

• Cook the egg noodles in a large pot of boiling water for 3 to 4 minutes, or until cooked but still firm. Drain, flush with cold water, and drain again. Transfer to a large plate or baking dish. Gently toss with a scant 1/2 teaspoon salt and the sesame oil, and then spread the noodles out to dry and cool. Once the noodles are cool, they are ready for panfrying. Or, you may put them in an airtight container or zip-top plastic bag and refrigerate them overnight; bring them to room temperature before panfrying.
• To make the marinade, in a shallow bowl large enough to accommodate the chicken and shrimp, combine the sugar, cornstarch, white pepper, soy sauce, and sesame oil and mix well. Add the chicken and shrimp and use chopsticks to coat evenly. Set near the stove.
• To make the flavoring sauce, in a small bowl, combine the sugar, salt, fish sauce, soy sauce, sesame oil, and water and stir to dissolve the sugar. Set near the stove.
• Bring a pot of salted water to a rolling boil. Drop in the carrot. When the water returns to a boil, add the bok choy and cook for about 1 minute, or until the bok choy is tender and bright green. Drain the vegetables, flush with cold water, and drain again. Add the wood ear mushrooms and set near the stove. Place a plate near the stove for the holding the elements of the stir-fry as you cook them.
• To panfry the noodles, heat 1 1/2 tablespoons of the canola oil in a 10-inch nonstick skillet over medium heat. Add the noodles and spread them out into a large, flat pancake. Add the water, cover, and cook for 1 to 2 minutes, or until the noodles have softened. Uncover and panfry the noodles, undisturbed, for 4 to 6 minutes, or until they are a nice crunchy brown on the bottom. As the noodles crisp, they will move in a solid mass when you shake the skillet handle. Use a wide spatula to turn the noodles over, or flip them over with a confident sharp jerk of the skillet handle. Dribble 1 1/2 tablespoons of the oil into the pan, adding it at the rim. Fry the second side for 5 to 7 minutes. Slide the finished noodle pancake out onto a large serving plate. Use kitchen scissors to cut it into 6 to 8 wedges. If you like, put the plate of noodles in a warm oven while you stir-fry the topping.
• In a wok or large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the scallions and ginger and stir-fry for about 15 seconds, or until fragrant. Bank the scallions and ginger on one side of the pan, and then add the chicken and shrimp, spreading them out into a single layer. Let cook, undisturbed, for about 1 minute. When they start to brown, use a spatula to flip and stir-fry them, incorporating the scallions and ginger, for another 1 to 2 minutes, or until the chicken and shrimp have turned color but are still undercooked. Transfer to the plate.
• Add the remaining 1 1/2 teaspoons oil to the pan. Add the vegetables and stir-fry for about 1 minute, or until heated through. Give the flavoring sauce a stir and add it to the pan. When it begins to bubble, return the chicken and shrimp to the pan and move them around for about 1 minute to combine everything and finish cooking the chicken and shrimp. Give the cornstarch mixture a stir, add to the pan, and stir for about 30 seconds, or until the sauce is smooth and thick. Pour the topping over the noodles and serve at once.

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.

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.