Ingredients:
8 oz uncooked rice noodles, 1/8 inch wide
2 tbsp rice wine vinegar
1 tbsp fish sauce
1-2 tbsp fresh lemon juice
1 tbsp ketchup
2 tsp sugar
1/4 tsp red pepper flakes
1 tbsp vegetable oil
4 oz boneless skinless chicken breast, finely chopped
2 pcs green onions, thinly sliced
2 cloves garlic, minced
3 oz small raw shrimp, peeled
2 cups fresh bean sprouts
cup shredded red cabbage
1 pc medium carrot, shredded
3 tbsp fresh cilantro, minced
2 tbsp unsalted dry-roasted peanuts, chopped lime wedges
Cooking Procedure:
# Place noodles in medium bowl. Cover with lukewarm water and let stand for 30 minutes or until soft. Drain and set aside.
# Combine rice wine vinegar, fish sauce, lemon juice, ketchup, sugar and red pepper flakes in small bowl.
# Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken, green onions and garlic. Cook and stir until chicken is no longer pink. Stir in noodles and cook for 1 min.
# Add shrimp and cook for about 3 mins, just until shrimp turn pink and opaque. Stir in fish sauce mixture and toss to coat evenly. Add bean sprouts and cook until heated through, about 2 minutes.
# Serve with shredded cabbage, carrot, cilantro, peanuts and lime wedges.
No comments:
Post a Comment