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January 2019

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StirFried RiceStick Noodles Recipe

StirFried RiceStick Noodles recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print StirFried RiceStick Noodles recipe  PDF


1/2 lb Thin rice stick noodles
6 Dried Chinese blk. mushrooms
1 Boneless chicken breast
cut 1/3 in thick 6 oz Strip Chinese barbecued pork
6 oz Medium shrimp
3 tb Peanut or corn oil
2 ts Finely chopped ginger
1/2 ts 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 Green bell pepper seeded
and sliced thin 1/2 ts Sugar
2 tb Indian Madras curry powder
(or to taste) 1 tb Light soy sauce
(or more if needed) 1 tb Dark soy sauce
1/4 c Chicken stock
2 Green onions
finely shredded IN 2 SEPARATE MEDIUM BOWLS, cover rice stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable. Drain noodles, shake off e cess water set aside. Drain mushrooms and squeeze dry of e cess water. Cut and discard 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. Slice the barbecued pork into 1/4 inch thick julienne strips set aside. Shell and devein shrimp pat dry. Heat wok over medium heat until hot. Add 1 1/2 tablespoons of the oil and half the ginger and salt gently saute
until fragrant, about 30 seconds. Increase to high heat and, when hot, add the chicken, stir fry for a few seconds, toss in shrimp and stir fry together until both the chicken and shrimp feel firm to the touch. Mi in barbecued pork remove and set aside. Add the remaining oil, ginger and salt to the hot wok. When oil is hot, add the mushrooms, onions, celery, snow peas, and bell pepper stir fry together until tender and crisp for a total of 1 to 2 minutes. Mi in sugar, curry powder, soy sauces, and half the chicken stock. Add the rice stick noodles. Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings. Continue stir frying for another minute until the noodles are moist and begin to cling to each other. Add more chicken stock if noodles seem too dry. Add reserved meat mi ture and green onions toss together. Taste and adjust seasoning. Transfer to a serving platter and serve hot. Serves 4 as a light lunch.

StirFried RiceStick Noodles recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
727 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print StirFried RiceStick Noodles recipe  PDF   Chicken Breast recipes RSS   New

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