You may also like
Categories:
chicken broth rice noodles water egg sugar fish ketchup Worcestershire sauce chili-garlic sauce hot red chili pepper garlic green onions red peppers fresh coriander mint leaf chicken breasts shrimp bean sprouts peanuts
Viewed: 62 - Published at: 4 years agoIngredients
- 1 (10 ounce) can undiluted chicken broth, can use low sodium
- 1/2 lb rice noodles (about 1/2 pkg)
- 3 cups boiled water, for noodles
- 1 egg
- 2 tablespoons sugar
- 2 tablespoons fish or 2 tablespoons oyster sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 -2 teaspoon chili-garlic sauce (or to taste)
- 1/2 teaspoon hot red chili pepper flakes (optional)
- 6 garlic cloves (I use minced garlic)
- 4 green onions, thinly sliced
- 2 red peppers (cored and seeded, sliced in thin strips) or 2 orange peppers (cored and seeded, sliced in thin strips)
- 1 cup coarsely chopped fresh coriander
- 1/2 cup coarsely chopped mint leaf (optional)
- 2 boneless skinless chicken breasts, sliced in strips
- 1/2 lb peeled and deveined uncooked shrimp, fresh
- 2 cups bean sprouts
- 1/4 cup chopped peanuts (optional)
Method
- Place noodles in a large bowl.
- Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
- Drain well and set aside.
- Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
- Set aside.
- Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
- Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
- Stir frequently until shrimp start to turn pink and chicken starts to turn white.
- Stir in egg mixture, then add drained noodles.
- Stir to evenly coat.
- If noodles begin to stick, reduce heat to medium.
- Add green onions, peppers, coriander, mint and bean sprouts.
- Continue stirring until noodles are heated through, from 1 to 2 minutes.
- Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
- Spoon into bowls and serve with lime.
- Note: You can substitute frozen pre-cooked shrimp for the fresh.
