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Categories:
thin chicken broth soy sauce curry powder rice wine sugar garlic fresh ginger hot chili sauce vegetable oil shiitake mushroom onion green bell pepper pepper shrimp hoisin-barbecued chicken baby corn fresh bean sprouts bamboo shoots fresh cilantro
Viewed: 34 - Published at: 2 years agoIngredients
- 8 oz thin, dried rice noodles
- 1 small leek, halved lengthwise, well rinsed
- 1/2 cup chicken broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp curry powder
- 2 tbsp rice wine or dry sherry
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp minced fresh ginger
- 1/2 tsp hot chili sauce, such as sriracha, optional
- 3 tbsp vegetable oil
- 2 cups thinly sliced fresh shiitake mushroom caps
- 1 small onion, halved, thinly sliced
- 1/2 thinly sliced green bell pepper
- 1/2 thinly sliced red or yellow bell pepper
- 1/2 lb small peeled raw shrimp
- 2 cups thinly sliced hoisin-barbecued chicken, see recipe
- 1 container or can (4 ounces) baby corn, drained, rinsed, optional
- 1 cup fresh bean sprouts
- 1/2 cup drained, sliced bamboo shoots, rinsed
- Chopped fresh cilantro, chopped green onions
Method
- 1. Soak the noodles in a large bowl of hot water until al dente, 10-20 minutes; drain well. Meanwhile, cut the leek into 3-inch lengths; cut each piece into very fine shreds. For sauce, combine broth, soy sauce, curry powder, rice wine, sugar, garlic, ginger and chili sauce in a microwave-safe bowl; microwave on high until hot, about 2 minutes.
- 2. Heat a wok or large skillet until hot; add 2 tablespoons of oil. Add mushrooms, onion, leek and bell peppers. Stir-fry until crisp tender, 2-3 minutes; transfer to a plate.
- 3. Heat the remaining 1 tablespoon of oil in the pan. Add shrimp; stir-fry 1 minute. Add chicken; stir-fry until heated through, about 1 minute. Add noodles, leek mixture and sauce. Stir-fry until heated through, about 2 minutes. Stir in corn, bean sprouts and bamboo shoots. Sprinkle with cilantro and green onions.
