Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken & shrimp noodles. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
A stock can be made from the carcass and turned into a risotto or broth on. The chicken (Gallus gallus domesticus), a subspecies of the red junglefowl, is a type of domesticated fowl. There are more chickens in the world than any other bird. Humans keep chickens primarily as a source of food (consuming both their.
Chicken & Shrimp Noodles is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Chicken & Shrimp Noodles is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have chicken & shrimp noodles using 22 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken & Shrimp Noodles:
- Prepare 500 Grams Yellow Noodles
- Get 2 Skinless Boneless Chicken Breasts
- Make ready 12 Large Shrimp
- Take Handful Choy Sum (Green Leafy Vegetable)
- Take 3 Small Carrots
- Get Dehydrated Elephant Ear Mushrooms
- Make ready 5 Shiitake or White Mushrooms
- Prepare 1 Large Onion
- Prepare 1 Can Baby Corn
- Make ready 1/2 Can Bamboo Shoots
- Make ready 3 Green Onions
- Prepare 3 Cloves Garlic
- Get 1 Hot Chili
- Prepare 3 Tbs Oyster Sauce
- Take 4 Tbs Lite Soy Sauce
- Take 2 Heaping Tbs. Chili Bean Sauce
- Make ready 3/4 Cup Broth (Chicken or Seafood)
- Get 5 Spice Powder
- Make ready Black or White Pepper
- Get Salt
- Make ready Cooking Oil
- Get 3 Tbs Cornstarch & Cold Water Solution
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Instructions to make Chicken & Shrimp Noodles:
- Start boiling water for noodles. Wash and prep vegetables. Put elephant ear mushrooms in a bowl and soak in hot water until reconstituted. Slice into strips. (Those things balloon up. You don’t need much). Cube chicken and season with salt, pepper and 5 spice powder.
- Add some cooking oil to a wok. If you don’t have a wok, a big a** pan will do. Sauté onions, garlic, hot chili and chicken for a few minutes. Each time you add veggies, add a little salt and pepper. Toss in carrots and mushrooms. Sauté. Add the bamboo and baby corn (drained) along with 3/4 of the green onion and elephant ear mushroom.
- Lastly, add in the choy sum and shrimp. Don’t forget salt and pepper. You want to extract the liquid from the veggies. Top with chili bean paste, oyster sauce and soy sauce. Incorporate. Add in broth and simmer for a few minutes.
- You’ll see you have a substantial amount of liquid. Add the cornstarch solution. Just enough cold water to dissolve the cornstarch. It should thicken quickly. Too runny? Make more solution. Too thick? Add broth. You’re wanting a gravy like consistency. 1. Boil the noodles just a couple of minutes. Once they’ve softened and spread apart, they’re done. Overcooked noodles… are horrible. Drain and add to pan. Toss well. You can also reserve the noodles and add the sauce separately… but you’ll have to contend with the noodles getting dry.
- Plate and top with some of the reserved green onions.
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