Stir Fried Rice Noodles With Chicken Shrimp Recipes

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 RICE NOODLES WITH CHICKEN & SHRIMP

Steps:

• Cook the noodles in boiling water. Drain rinse with hot water and set aside. Mix the fish sauce, brown sugar and lime juice together and set aside. In a skillet add 1 tbsp oil. Add the beaten egg and let the bottom set then fold it over itself into a log. Set on cutting board to cool.
• Heat oil in a Wok or large skillet. Add the garlic and stir fry for 30 seconds. Add the chicken and stir fry until no longer pink. Add the shrimp and stir fry 3 minutes.
• Add the carrots, noodles and fish sauce mixture. Cook until most of the liquid is absorbed. Add the scallions and bean sprouts and stir fry 30 seconds.
• Serve topped with crushed nuts, fresh cilantro a drizzle of hoisin sauce, and lime wedges.

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 RICE NOODLES WITH CURRIED SHRIMP - AMERICA'S TEST KIT

Steps:

• Cover noodles with boiling water in bowl. Soak until softened but not completely tender, about 15 - 20 minutes. Drain noodles.
• Whisk water, 2 T. oil, fish sauce, lime juice and sugar until sugar dissolves.
• Heat remaining oil in large nonstick skillet over med heat until shimmering. Cook onion and bell pepper until softened, about 3 minute
• Stir in shrimp, garlic and curry powder. Cook until fragrant and shrimp are nearly cooked thru, about 1 minute
• Add scallions, softened noodles and fish sauce mixture. Cook, tossing constantly, until noodles are completely tender and shrimp cooke thru, about 2 minutes.
• Serve with additional fresh lime wedges, if desired.

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.

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

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.