Stir-Fried Rice Noodles With Shrimp And Adobo

Name: Stir-Fried Rice Noodles With Shrimp And Adobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried mushrooms; 1 1/2 cups warm water; 1/2 cup leftover chicken and/or pork adobo meat, shredded (or shredded rotisserie chicken); 1 tablespoon red or white wine (optional); 3 tablespoons vegetable oil, divided; 4-6 cloves garlic, minced; 1 small to medium onion, cut into slivers; 1-2 celery ribs, chopped; 1 small red bell pepper, seeded and cut into thin strips; 1/4 cup fresh shrimp, peeled and deveined, or dried shrimp; 1/4 cup soy sauce, plus a dash for serving; 1 medium carrot, cut into thin strips; 1 chayote or zucchini, cut into thin strips, or 1/2 head broccoli or napa cabbage, chopped; 1/2 pound bihon (dry rice noodles) (see Note); 1/2 teaspoon freshly ground black pepper; Dash freshly squeezed calamansi (or lime) juice, for serving (optional)

Servings: persons

2 dried mushrooms
1 1/2 cups warm water
1/2 cup leftover chicken and/or pork adobo meat, shredded (or shredded rotisserie chicken)
1 tablespoon red or white wine (optional)
3 tablespoons vegetable oil, divided
4-6 cloves garlic, minced
1 small to medium onion, cut into slivers
1-2 celery ribs, chopped
1 small red bell pepper, seeded and cut into thin strips
1/4 cup fresh shrimp, peeled and deveined, or dried shrimp
1/4 cup soy sauce, plus a dash for serving
1 medium carrot, cut into thin strips
1 chayote or zucchini, cut into thin strips, or 1/2 head broccoli or napa cabbage, chopped
1/2 pound bihon (dry rice noodles) (see Note)
1/2 teaspoon freshly ground black pepper
Dash freshly squeezed calamansi (or lime) juice, for serving (optional)

1
Soak the mushrooms in the warm water for at least 20 minutes. Drain the mushrooms, reserve the soaking liquid, and thinly slice the mushrooms. Combine the adobo and wine (if using) in a bowl.
2
Heat 2 tablespoons of the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and stir-fry until light gold. Add the onion and cook, stirring occasionally, for about 2 minutes, or until translucent. Stir in the celery and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the adobo. If you are using fresh shrimp, add them, too. Cook, stirring, for about 1 minute. Remove from the heat and set aside.
3
Pour the reserved mushroom soaking liquid into a saucepan and add the soy sauce, mushrooms, carrot, and chayote. If you are using dried shrimp, add those, too. Bring the mixture to a boil over high heat. Add the noodles and toss with the rest of the ingredients. As the noodles become tender, separate them until they are able to mix evenly with the veggies, about 3 minutes.
4
When the noodles have completely absorbed the liquid and are chewable, stir in the celery, bell pepper, and adobo mixture. Season with the black pepper and mix thoroughly. Pour in the remaining 1 tablespoon oil. Reduce the heat to low to gently fry the noodles for about 2 minutes. Serve with an extra dash of soy sauce and calamansi juice, if using.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 dried mushrooms, 1 1/2 cups warm water, 1/2 cup leftover chicken and/or pork adobo meat, shredded (or shredded rotisserie chicken), 1 tablespoon red or white wine (optional), and more.

Yes, Stir-Fried Rice Noodles With Shrimp And Adobo falls under the Seafood 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.

That's it — enjoy your meal!