Noodles With Chicken, Shrimp and Ham |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I made this dish for my Opening Ceremonies Olympics Party. I made it without the ham and it was DELICIOUS! Ingredients:
10 ounces dried egg noodles |
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 garlic clove, crushed |
1 inch piece fresh ginger, chopped |
1 ounce canned water chestnut, drained and sliced |
1 tablespoon light soy sauce |
2 tablespoons fish sauce or 2 tablespoons strong chicken broth |
6 ounces cooked chicken breasts, slicked |
5 ounces cooked ham, thickly sliced and cut into short fingers |
8 ounces cooked jumbo shrimp, peeled |
6 ounces bean sprouts |
7 ounces canned baby corn, drained |
1 lime, cut into wedges |
1 bunch fresh cilantro, chopped to garnish |
Directions:
1. cook the noodles according to the package instructions. Drain well and set aside.
2. 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.
3. 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.
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