1 small green cabbage (shredded in 1/2 inch pieces)
2-3 medium carrots (either shredded or chopped thinly crosswise)
1 small onion (finely chopped)
2 cloves garlic (minced)
1/2 pound shrimp (shelled and deveined)
1 tablespoon canola oil
2 tablespoons dark soy sauce
1 tablespoon fish sauce (optional, add 1 tablespoon soy sauce if not adding fish sauce)
Freshly ground black pepper
Optional Garnishes-
Lemon wedge
Chopped scallions
Chili garlic oil
Instructions
Boil chicken in 4 cups of water to make the stock.
Once cooked, shred the chicken meat into thin
strips. Discard the bones and set the stock aside.
Heat a large wok to medium-high heat. Add canola
oil. Stir fry the garlic and onions until the
onions turn clear. Be careful not to burn the
garlic. Add the shredded chicken pieces and shrimp
(if using). Once the shrimp turns pink, add
cabbage and carrots. Lightly stir fry 2-3 minutes.
Pour the mixture onto a bowl and set aside.
Pour the chicken stock into the heated wok. Once
it starts boiling, turn the heat down to medium.
Add rice sticks, soy sauce, and fish sauce. Boil
for another 5 minutes or so until there is
approximately 1/4 cup stock left. Add the meat
mixture back into the wok. Lightly stir fry until
all the liquid has evaporated. Add freshly ground
pepper to taste.
Garnish with a lemon wedge, chopped scallions, and
chili garlic oil.
Cook’s Notes-
1. For an authentic taste, I recommend using
Filipino brands such as Excellent rice sticks
(rice noodles with a little cornstarch mixed in)
and Lauriat dark soy sauce. Both are available in
most Asian grocery stores.
2. I use a well-seasoned wok but most saute pans
should work. Just be careful when the stock is
drying up as the noodles would stick to the pan.
Keep tossing the noodles to keep them from
sticking. Although I have not tried it myself, a
non-stick pan would probably work well since this
recipe does not use a lot of oil.
3. Even though most Asian recipes would tell you
to soak the noodles in warm water, boiling the
noodles in the stock infuses a more intense flavor
and keeps the noodles moist.
4. As with any recipe, adjust according to your
taste. I like mine salty-sweet with a healthy
portion of vegetables that have a slight crunch to
them. For softer vegetables, cook a little bit
longer once everything is mixed in the wok.
Originally Submitted
9/8/2013
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