Oriental Chicken and Shrimp Noodle Stir-fry

This stir-fry can be cooked two ways—as a noodle dish that's covered with lots of sauce or one that's dry and sticky.

This stir-fry recipe can be cooked two ways—as a noodle dish that’s covered with lots of sauce or one that’s dry and sticky.

Oriental Chicken and Shrimp Noodle Stir-fry

Myke "Tatung" Sarthou
This stir-fry can be cooked two ways—as a noodle dish that's covered with lots of sauce or one that's dry and sticky.
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Asian
Servings 3

Ingredients
  

Oriental Chicken and Shrimp Noodle Stir-fry

  • 225 Grams vermicelli (sotanghon) noodles
  • 1 Cup chicken stock
  • 3 cloves Garlic minced
  • 2 teaspoons ginger minced
  • 1 tablespoon black beans (tausi)
  • 4 tablespoons Soy Sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce (patis)
  • 2 Chicken (use boneless chicken breasts), sliced into bite-sized pieces
  • 12 medium Shrimp peeled and deveined
  • 1/4 Cup wood ear mushrooms (tengang daga)
  • 1 red bell pepper cored and sliced into strips
  • 1 green bell pepper cored and sliced into strips
  • 1 carrot sliced into thin rounds
  • hot chili sauce or 1 red or green chili, seeds removed and minced, to taste (optional)
  • 1 tablespoon sesame oil
  • 1 Cup cilantro (wansoy)
  • basil leaves
  • lime wedges
  • sesame seeds

Instructions
 

  • Soak noodles in a pot of water for 20 to 30 minutes or until soft enough to eat. Drain and set aside.
  • Make the sauce: Place stock in a wok or stockpot over medium-high to high heat. Bring to a boil. Add the rest of the ingredients except for bell peppers, carrots, and chili; stir well. Turn heat down to medium. Cover and simmer for 5 to 10 minutes or until chicken is cooked through. Add bell peppers, carrots, and chili; simmer for an additional 5 minutes or until vegetables are tender.
  • Add drained noodles and sesame oil; toss gently until noodles are covered in sauce.
  • To make a saucy noodle dish, transfer noodles to a serving platter and top with cilantro, basil leaves, and sesame seeds. Serve with lime wedges on the side, if desired.
  • To make a dry noodle dish, turn heat to low and toss continuously until noodles absorb all the sauce (they will be dry and slightly sticky). Transfer to a serving platter and finish dish as in step 4.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW

Most Popular Recipes

Close
Close
My Agile Privacy
We use cookies to ensure you get the best experience on Yummy.ph. By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices