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Monday, December 3, 2012


  • 1 pound chicken pieces
  • 5 cups chicken broth or water
  • 1/2 cup low sodium soy sauce (lite), divided
  • 8 oz. rice stick noodles, available in most grocery stores
  • 1/4 cup oil (peanut or sesame preferred)
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 4 carrots, julienned (about 1 cup)
  • 4 celery stalks, julienned (about 1 cup)
  • 2 cups cabbage, thinly sliced
  1. Simmer chicken pieces in chicken broth or water until fully cooked.
  2. Remove meat, cool and shred with two forks.
  3. Bring chicken broth to a  boil and add 1/4 cup low sodium soy sauce.
  4. Add rice noodles and boil for three minutes.
  5. Heat oil in a large pan over high.
  6. Add onion and garlic, stir fry until translucent.
  7. Add chicken meat, shrimp, and 2 tbsp low-sodium soy sauce. Stir fry several minutes.
  8. Turn off heat to rice noodles.  Reserve 1 cup of broth/soy sauce mixture from noodles.
  9. Add vegetables and small amount of broth to pan.  Stir fry an additional minute.
  10. Using tongs, add noodles to the pan with meat and vegetables
  11. Turn heat to low and toss meat, vegetables and noodles.
  12. Taste.  Add soy sauce if needs salt, if too dry, add reserved broth.
  13. You can use kitchen shears to cut noodles into shorter lengths if desired.
  14. Garnish with green onions and fried onions or garlic if desired.

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