Rice Noodles With Chicken, Pork and Shrimp |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is from Martha Stewart ,and Oh so Good!! Try it, I know you'll like it!! Ingredients:
3 large eggs |
1/2 lb rice vermicelli or 1/2 lb rice-stick noodles |
2 tablespoons canola oil (plus more if needed) |
1 lb boneless skinless chicken thighs, cut into 1 1/2 inch pieces |
1/2 lb shrimp, peeled, deveined, tail intact (reserve shells for shrimp stock) |
coarse salt & freshly ground black pepper |
1 medium onion, finely chopped (1 cup) |
3 carrots, cut into 1/4 inch dice (1/2 cup) |
2 tablespoons minced garlic |
1/2 lb ground pork |
1 tablespoon fish sauce |
4 cups napa cabbage, thinly sliced (about 1 lb) |
2 1/4 cups shrimp stock |
2 tablespoons fresh lemon juice |
1 scallion, thinly sliced on the diagonal (1/4 cup) |
1 -2 lemon, cut into wedges |
1 tablespoon canola oil |
1 medium onion, coarsely chopped |
1 garlic clove, crushed |
shrimp shells from 1/2 lb. small shrimp |
1 bay leaf |
1/4 teaspoon red pepper flakes |
3 tablespoons fish sauce |
2 cups chicken stock (homemade or low-sodium store-bought) |
1 cup water |
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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