Stir Fried Chicken Rice Noodles
Ingredients
8 oz. (1/8-inch wide) rice noodles
1 whole chicken breast boned, skinned
8 medium shrimp, shelled, deveined
1/2 C. water
1/4 C. fish sauce
3 Tbsp. sugar
1 Tbsp. lime juice
1 tsp. paprika
1/8 tsp. red (cayenne) pepper
1/2 lb. bean sprouts
3 green onions white part only, cut into 1-inch shreds
3 Tbsp. vegetable oil
4 large garlic cloves finely chopped
1 egg
4 Tbsp. crushed roasted peanuts (finely crushed)
Cooking Instructions
Place rice noodles in a large bowl. Cover with water; soak for 45 minutes. Cut chicken into 1-1/2 x 1/3-inch strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, limejuice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, for about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 Tbls. peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon into a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)