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Entree
Asian
2 servings
12 minutes
35 minutes
6 ounces vermicelli rice 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 napa cabbage, Yu Choy Sum or Choy Sum, cut in 3 inch pieces
2 tablespoons soy sauce
2 tablespoons oyster flavored sauce
1/2 teaspoon black pepper
In a large pot of boiling water, cook rice noodles for 1 minute.
Drain, rinse with cold water, and drain again. Cut noodles into about 4 inch lengths.
Thinly slice chicken. Shell, de-vein, 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.
Vermicelli rice noodles can be found at Asian, specialty, or your local store in the Asian aisle.
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