Rice Noodles With Chicken Recipe

Name: Rice Noodles With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 pound rice noodles, preferably linguine size; 1/4 cup neutral oil, like corn or canola; 13 pound boneless chicken, shredded or cut into small dice; 1/2 to 1 cup bean sprouts; 1/2 cup sugar snap or snow peas, slivered; 1/2 cup shiitake mushroom caps, sliced; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 2 tablespoons rice wine or white wine; 1 egg, lightly beaten; 3 or 4 scallions, trimmed and slivered, for garnish

Servings: persons

13 pound rice noodles, preferably linguine size
1/4 cup neutral oil, like corn or canola
13 pound boneless chicken, shredded or cut into small dice
1/2 to 1 cup bean sprouts
1/2 cup sugar snap or snow peas, slivered
1/2 cup shiitake mushroom caps, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons rice wine or white wine
1 egg, lightly beaten
3 or 4 scallions, trimmed and slivered, for garnish

1
Cover noodles in hot water while preparing the other ingredients.
2
Heat a pot of water until steam rises.
3
Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high.
4
When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through.
5
Remove with slotted spoon.
6
Add bean sprouts, peas and shiitakes.
7
Stir until wilted and beginning to brown.
8
Add sauces and wine.
9
Remove from the pan.
10
Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds.
11
Drain.
12
Add remaining oil and the egg to pan, still over high heat.
13
Stir to scramble.
14
Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot.
15
Garnish, and serve.

8085

kcal

Calories

Fat

1126

Carbs

654

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 13 pound rice noodles, preferably linguine size, 1/4 cup neutral oil, like corn or canola, 13 pound boneless chicken, shredded or cut into small dice, 1/2 to 1 cup bean sprouts, and more.

Yes, Rice Noodles With Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Noodles With Chicken

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