Rice Noodles with Chicken and Vegetables

Rice Noodles with Chicken and Vegetables
Photo by Dan Goldberg

Ingredients

  • 6 to 7 ounces Chinese rice stick noodles (mai fun), rinsed
  • 5 cups finely shredded green cabbage (10 oz.)
  • 2 cups thinly sliced fresh shiitake mushroom caps
  • 2 cups carrot matchsticks (2 in. long)
  • ½ boned, skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in. long)
  • 1 large egg, beaten to blend
  • 2 tablespoons Japanese noodle soup base, such as Kikkoman Memmi (see notes)
  • + 15 more ingredients
    • Salt
    • 1 quart chicken broth
    • 1 tablespoon Chinese rice cooking wine, such as Shaohsing
    • 2 cups carrot matchsticks (2 in. long)
    • 1 large egg, beaten to blend
    • ½ 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)
    • 2 cups thinly sliced fresh shiitake mushroom caps
    • Salt
    • 1 quart chicken broth
    • 6 to 7 ounces Chinese rice stick noodles (mai fun), rinsed
    • ¼ cup plus 1 teaspoon vegetable oil
    • 5 cups finely shredded green cabbage (10 oz.)
    • 1 tablespoon Chinese rice cooking wine, such as Shaohsing
    • ¼ cup plus 1 teaspoon vegetable oil

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 m...

View full recipe at My Recipes

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