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Dan Goldberg Photo by: Dan Goldberg

Rice Noodles with Chicken and Vegetables

Chinese black (Chinkiang) vinegar and Sriracha hot sauce may be used to season each bowl to taste.  If you can't find the Kikkoman Memmi noodle soup base, substitute 2 tablespoons soy sauce, 2 teaspoons Chinese black (Chinkiang) or rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon Asian fish sauce.

Sunset APRIL 2006

  • Yield: Makes 4 to 6 servings
  • Total:45 Minutes

Ingredients

  • 1 quart chicken broth
  • 6 to 7 ounces Chinese rice stick noodles (mai fun), rinsed
  • 1/4 cup plus 1 teaspoon vegetable oil
  • 1 large egg, beaten to blend
  • 1/2 boned, skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in. long)
  • 2 tablespoons Japanese noodle soup base, such as Kikkoman Memmi (see notes)
  • 1 tablespoon Chinese rice cooking wine, such as Shaohsing
  • 2 cups carrot matchsticks (2 in. long)
  • 2 cups thinly sliced fresh shiitake mushroom caps
  • 5 cups finely shredded green cabbage (10 oz.)
  • Salt

Preparation

1. In a medium pan over high heat, bring chicken broth to a boil. Add rice noodles, stir to submerge, and remove from heat. Let soak until tender to bite, about 15 minutes. Pour noodles into a colander set over a bowl to drain; reserve broth.

2. Meanwhile, set a 10-inch nonstick frying pan over medium-high heat and add 1 teaspoon oil; when hot, pour in egg and swirl to make a paper-thin pancake. Cook until set, about 1 minute. Slide pancake from pan onto a board and let cool, then cut into thin strips.

3. In a small bowl, mix chicken with noodle soup base and rice wine. Pour 2 tablespoons oil into a 14-inch wok or 12-inch frying pan (with at least 2 1/2-in.-tall sides) over high heat. When hot, add chicken mixture and stir until no longer pink in the center, about 45 seconds. Add carrots and stir until tender-crisp to bite, 1 to 2 minutes. Add mushrooms and stir until beginning to brown but still firm to bite, 45 seconds to 1 minute. Add cabbage and stir until barely wilted, about 30 seconds longer. Pour chicken and vegetables into a bowl.

4. Reduce heat to medium-high, add remaining 2 tablespoons oil to wok, and pour in softened noodles. Stir vigorously to separate, then cook until heated through, 2 to 3 minutes. Add chicken-vegetable mixture and stir until heated through and mixed well, adding a little of the reserved chicken broth if mixture seems too dry; reserve remaining broth for other uses. Stir in salt to taste. Pour noodles into a serving dish and top with strips of egg.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 28%
  • Protein: 9.4g
  • Fat: 7.5g
  • Saturated fat: 1.5g
  • Carbohydrate: 35g
  • Fiber: 3g
  • Sodium: 507mg
  • Cholesterol: 49mg
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Rice Noodles with Chicken and Vegetables recipe

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