- Rating:
- Servings:
- 4
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 6 ounces Rice Stick Noodles**
- 1/4 pound Chicken boneless and skinless
- 1/4 pound Shrimp (medium)
- 1/2 Organic Carrots (small)
- 1 stalk Organic Celery
- 1/2 Onion (medium)
- 1/2 Organic Bell Pepper (Red)
- 3 cloves Organic Garlic thinly sliced
- 2 tablespoons Cooking Oil
- 1/2 pound Yu Choy Sum (Choy Sum - may be substituted with Yu Choy Sum) cut in 3inch pieces
- 2 tablespoons Soy Sauce
- 2 tablespoons Oyster Flavored Sauce
- 1/2 teaspoon Black Pepper
* Rice Stick Noodles can be found at Asian, specialty, or your local store in the Asian aisle.
Directions
In a large pot of boiling water, cook rice stick noodles for 1 minute. Drain, rinse with cold water, and drain again. Cut noodles into about 4 inch lengths.
Thinly slice chicken. Shell, devein, and butterfly shrimp. Cut carrot and celery into thin diagonal slices. Cut onion and bell pepper into julienne strips.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and stir-fry until fragrant, about 10 seconds. Add chicken and cook for 1 minute. Add shrimp and choy sum and cook until shrimp is pink, about 1 minute.
Add carrot, celery, onion, and bell pepper; cook for 1 minute. Add noodles, broth, soy sauce, oyster-flavored sauce, and pepper. Simmer, uncovered, stirring frequently, until vegetables and noodles are tender and liquid is absorbed, 3-4 minutes. Serve hot.
