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Rice Noodles With Chicken, Pork and Shrimp Recipe

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Rice Noodles With Chicken, Pork and Shrimp
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Ingredients
25
Count
Nutrition
1874
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Place eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil. Turn off heat; let stand, covered for 13 minutes. Drain, cover with cold water, and let stand, covered for 2 minutes. Peel, and quarter eggs, cover and refrigerate.
  2. Fill a large bowl with warm water. Add noodles and let soak for 25 minutes, stirring to separate as they soften. Drain.
  3. Heat oil in a large, heavy stock pot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to the stockpot, and cook stirring until bright pink, 2-3 minutes. Transfer shrimp to another plate.
  4. Reduce heat to medium. Add additional oil if necessary. Add onion, carrot and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add pork and cook breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce and cook 1 minute.
  5. Add cabbage, and toss to coat. Add noodles, chicken and stock, and gently stir. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove form heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
  6. Transfer to a platter. Sprinkle with scallions. Arrange hard-boiled eggs around noodles and serve warm or at room temperature.
  7. SHRIMP STOCK: Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes.
  8. Add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
  9. Add fish sauce, and cook for 1 minute. Stir in chicken stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
  10. Pour through a sieve; discard solids. Stock can be stored in an airtight container in refrigerator for up to 3 days or in the freezer for up to 1 month. Makes about 2 1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1873.72 Kcal (7845 kJ)
Calories from fat 832.79 Kcal
% Daily Value*
Total Fat 92.53g 142%
Cholesterol 522.75mg 174%
Sodium 2970.6mg 124%
Potassium 421.09mg 9%
Total Carbs 178.07g 59%
Sugars 133.22g 533%
Dietary Fiber 5.87g 23%
Protein 75.65g 151%
Vitamin C 7.8mg 13%
Iron 1.4mg 8%
Calcium 65.8mg 7%
Amount Per 100 g
Calories 435.83 Kcal (1825 kJ)
Calories from fat 193.71 Kcal
% Daily Value*
Total Fat 21.52g 142%
Cholesterol 121.59mg 174%
Sodium 690.97mg 124%
Potassium 97.95mg 9%
Total Carbs 41.42g 59%
Sugars 30.99g 533%
Dietary Fiber 1.36g 23%
Protein 17.6g 151%
Vitamin C 1.8mg 13%
Iron 0.3mg 8%
Calcium 15.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.4
    Points
  • 50
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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