Stir-Fried Rice Vermicelli
A comforting and flavorful dish, this Chicken and Shrimp Chow Fun recipe combines the umami richness of Chinese sausages, tender chicken, succulent shrimp, and a medley of vegetables stir-fried with rice vermicelli noodles. The dish is elevated with a savory sauce and finished with a sprinkle of green onions for a delightful meal that brings together a perfect balance of textures and flavors. Serve this dish hot to enjoy a delicious blend of Asian-inspired tastes.
— Constant Cookbook
Ingredients
- 1 tsp. salt
- 1/4 lb. boneless, skinless chicken thighs
- 1/4 lb. Chinese sausages (see note above)
- 3/4 cup low-sodium chicken broth
- 3 Tbs. fish sauce
- 2 Tbs. dark soy sauce
- 1 Tbs. soy sauce
- 1 tsp. sugar
- 1/4 lb. medium shrimp, peeled, deveined and chopped
- 2 Tbs. canola oil
- 1 Tbs. peeled and minced fresh ginger
- 2 garlic cloves, minced
- 1 small yellow onion, thinly sliced
- 1 large carrot, cut into matchsticks about 3 inches long
- 12 oz. dried rice vermicelli, soaked in warm water for 15 minutes and drained
- 2 cups shredded napa cabbage
- 2 green onions, thinly sliced on the diagonal
- 1 lemon, cut into wedges
Instructions
- Bring a saucepan three-fourths full of water to a boil over high heat. Add the salt and chicken and return to a boil. Reduce the heat to medium and simmer, uncovered, until the chicken is opaque throughout, 10 to 15 minutes. Using tongs, transfer the chicken to a plate and let cool. Shred the chicken and set aside.
- Meanwhile, place the sausages in a small saucepan and add water to cover. Bring to a boil over high heat, reduce the heat to low and simmer the sausages for 5 minutes to render the fat. Drain and let cool. Cut the sausages on the diagonal into slices 1/8 inch thick and set aside.
- In a small bowl, stir together the broth, fish sauce, soy sauces and sugar. Set the stir-fry sauce aside.
- Heat a large wok or fry pan over high heat until very hot. Add the sausage slices to the hot pan and stir-fry until crisp and brown on the edges, about 1 minute. Add the shrimp and stir-fry until the shrimp just turn opaque, about 30 seconds. Transfer the sausage and shrimp to a bowl. Return the pan to high heat and add 1 Tbs. of the oil. When the oil is hot, add the ginger, garlic, yellow onion and carrot and stir-fry until just tender, about 2 minutes. Transfer the vegetables to the bowl with the sausage and shrimp.
- Wipe the pan clean, return it to high heat and add the remaining 1 Tbs. oil. When the oil is hot, add the noodles and stir-fry until they begin to dry, 2 to 3 minutes. Return the vegetables, sausage and shrimp to the pan, add the cabbage and chicken, and stir-fry until the cabbage begins to wilt and the chicken is heated through, about 5 minutes. Pour in the sauce and stir-fry until most of the sauce has been absorbed and the noodles have plumped and are translucent, 3 to 4 minutes.
- Transfer the noodles to a warmed platter or bowl and garnish with the green onions. Serve immediately and pass the lemon wedges at the table. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Asian Cooking,</i> by Farina Kingsley &amp; Thy Tran (Oxmoor House, 2009).
Comments
No comments found.