The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 334 g, Cholesterol 125 g, Fat 7 g, Fiber 1 g, Protein 30 g, Sodium 701 g
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Zakryya Khan
[email protected]Overall, this was a good recipe. The chicken and shrimp were cooked well, but the noodles were a little bland. I would add more seasoning next time.
Angelina Bill
[email protected]This recipe was a bit too spicy for me, but my husband loved it. I'll definitely make it again, but I'll use less chili pepper next time.
melissa wise
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I expected. The sauce was a little too sweet for my taste.
Ayaan Rishard
[email protected]This dish was easy to make and really tasty. I added some extra vegetables to make it a little healthier.
G0RG3N YX
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The flavors were really well-balanced, and the chicken and shrimp were cooked perfectly.
Madhav Thakuri
[email protected]This recipe is a keeper! It's simple, delicious, and affordable. I highly recommend it.
Precious okeoghene Obrise
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. Everyone loves the crispy noodles and the flavorful sauce.
Izzy Morte Arcade_Of_Death
[email protected]I substituted tofu for the chicken and shrimp, and it turned out great! This recipe is really versatile.
Augusta Ononiwu
[email protected]The sauce is amazing! It's the perfect balance of sweet and savory.
laavanya laavanya laavanya
[email protected]I love how easy this recipe is to follow. I was able to make it in under 30 minutes, and it tasted just as good as takeout.
Carla-Stefania Maimascu
[email protected]This dish was a hit at my dinner party! The flavors were incredible, and the chicken and shrimp were cooked to perfection. I will definitely be making this again.