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Gallery Stir-Fried Egg Noodles with Chicken and Shrimp Recipe Summary Servings: 6

Ingredients Ingredient Checklist 8 ounces Chinese egg noodles (linguine can be substituted) 1 fresh jalapeno pepper, diced 1 tablespoon plus 1 teaspoon sesame oil 1 teaspoon salt 1/4 teaspoon freshly ground pepper 3 medium shallots (2 1/2 ounces total), peeled and minced 2 tablespoons minced fresh ginger 1 tablespoon minced garlic 2 tablespoons reduced-sodium soy sauce 1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat Nonstick cooking spray 12 ounces boneless, skinless chicken breast (2 breast halves), cut into 1 1/2-inch pieces 2 scallions, trimmed, white and light-green parts only, thinly sliced 1 bunch broccoli rabe (about 1 1/2 pounds), trimmed and blanched 4 Thai chile peppers or 1 medium jalapeno pepper 1 cup finely shredded green cabbage 8 ounces medium shrimp, peeled and deveined

Gallery Stir-Fried Egg Noodles with Chicken and Shrimp

Recipe Summary Servings: 6

Stir-Fried Egg Noodles with Chicken and Shrimp

Stir-Fried Egg Noodles with Chicken and Shrimp

Stir-Fried Egg Noodles with Chicken and Shrimp

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 8 ounces Chinese egg noodles (linguine can be substituted) 1 fresh jalapeno pepper, diced 1 tablespoon plus 1 teaspoon sesame oil 1 teaspoon salt 1/4 teaspoon freshly ground pepper 3 medium shallots (2 1/2 ounces total), peeled and minced 2 tablespoons minced fresh ginger 1 tablespoon minced garlic 2 tablespoons reduced-sodium soy sauce 1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat Nonstick cooking spray 12 ounces boneless, skinless chicken breast (2 breast halves), cut into 1 1/2-inch pieces 2 scallions, trimmed, white and light-green parts only, thinly sliced 1 bunch broccoli rabe (about 1 1/2 pounds), trimmed and blanched 4 Thai chile peppers or 1 medium jalapeno pepper 1 cup finely shredded green cabbage 8 ounces medium shrimp, peeled and deveined

Directions

Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.

In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.

Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.

Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.

Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.

Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.

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All Reviews for Stir-Fried Egg Noodles with Chicken and Shrimp

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stir-Fried Egg Noodles with Chicken and Shrimp

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest