Chef Martin Yan
Braised Rice Noodles with Choy Sum
Category
Entree
Servings
2 servings
Prep Time
35 minutes
Cook Time
12 minutes
Author:
Chef Martin Yan
Ingredients
-
6 ounces Rice Stick Noodles (see notes below)
-
1/4 pound Chicken, boneless and skinless
-
1/4 pound Medium Shrimp
-
1/2 small Organic Carrots
-
1 stalk Organic Celery
-
1/2 medium Onion
-
1/2 Organic Red Bell Pepper
-
3 cloves Organic Garlic, thinly sliced
-
2 tablespoons Cooking Oil
-
1/2 pound Yu Choy Sum or Choy Sum, cut in 3 inch pieces
-
2 tablespoons Soy Sauce
-
2 tablespoons Oyster Flavored Sauce
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1/2 teaspoon Black Pepper
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.
Recipe Note
Rice Stick Noodles can be found at Asian, specialty, or your local store in the Asian aisle.
Filed in:
Bell Pepper,
Braised Rice Noodles with Choy Sum,
Carrots,
Celery,
Choy Sum,
Entree,
Garlic,
Noodles,
Onion,
Organic Bell Peppers,
Organic Carrots,
Organic Celery,
Organic Garlic,
Organic Yellow Onions,
Yu Choy Sum
