Rice Noodles With Chicken
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓pound rice noodles, preferably linguine size
- ¼cup neutral oil, like corn or canola
- ⅓pound boneless chicken, shredded or cut into small dice
- ½ to 1cup bean sprouts
- ½cup sugar snap or snow peas, slivered
- ½cup shiitake mushroom caps, sliced
- 2tablespoons fish sauce
- 2tablespoons soy sauce
- 2tablespoons rice wine or white wine
- 1egg, lightly beaten
- 3 or 4scallions, trimmed and slivered, for garnish
Nutritional analysis per serving (2 servings)
294 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 23 grams protein; 2387 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
- Step 2
Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
- Step 3
Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
- Step 4
Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.
Private Notes
Comments
I was quite disappointed with this recipe. I made it exactly as directed, but this was WAY too salty to eat! I sadly ended up throwing away half of it because I couldn't stand to eat any more. Two tbsp of fish sauce PLUS two tbsp of soy sauce? If I'd been paying more attention I would have known that all that salty sauce would have made the meal inedible--and I even used reduced sodium soy sauce! How did other people NOT experience this overpowering saltiness???
I added some chopped ginger and cilantro--it was yummy.
This was yummy---with a few tweaks. Added some chopped fresh ginger in with both the chicken and the veggies, added a little sesame oil to my vegetable oil, added a little chili paste, and subbed one of the tablespoons of soy sauce for a vietnamese "seasoned" soy sauce (nam duong) that is very tasty and easy to find in NYC! Also left my tablespoons of the salty sauces a little scant, and added the bulk of a small bunch of cilantro to the final dish. Reheated beautifully, too. A keeper!
It was so good, I recommend
Made this with three chicken thighs sliced thin, added fresh chopped ginger, garlic, 1/3 onion, carrots, broccoli and asparagus (veggies on hand). Made the sauce with roughly 1 T fish sauce, 1 T liquid aminos-a lower salt version of soy sauce, 2 T hosin sauce, 1T oyster sauce, drizzle of olive oil and big glug of saki & rice vinegar. Used 3 oz rice noodles, and made them by soaking in hot water for about 1 hour, until quite pliable, then cut in half. Added some chopped peanuts, & sesame oil.
I subbed chicken for sliced curls of beef and the rice noodles for Korean sweet potato style, and it was a pretty decent simple recipe on a low budget! On another attempt, I’ll definitely try other’s recommendations with other veggies, lime juice, crushed peanuts and adding in some garlic.
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