Rice Noodles with Chicken and Vegetables

Name: Rice Noodles with Chicken and Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters carrot matchsticks (2 in. long); 946 milliliters chicken broth; 1 large egg, beaten to blend; 283 grams cups finely shredded green cabbage; 2 Tbsps Japanese noodle soup base, such as Kikkoman Memmi (see notes); 170 grams Chinese rice stick noodles (mai fun), rinsed; 1 Tbsp Chinese rice cooking wine, such as Shaohsing; 6 servings Salt; 473 milliliters thinly sliced fresh shiitake mushroom caps; 59 milliliters vegetable oil

Rice Noodles with Chicken and Vegetables is a dairy free side dish. This recipe serves 6. One serving contains 276 calories, 6g of protein, and 11g of fat. Head to the store and pick up salt, carrot matchsticks, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a medium pan over high heat, bring chicken broth to a boil.

Ingredients you will need

Chicken Broth

Equipment you will use

Frying Pan

Add rice noodles, stir to submerge, and remove from heat.

Ingredients you will need

Rice Noodles

Let soak until tender to bite, about 15 minutes.

Pour noodles into a colander set over a bowl to drain; reserve broth.

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Pasta

Broth

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Colander

Bowl

Meanwhile, set a 10-inch nonstick frying pan over medium-high heat and add 1 teaspoon oil; when hot, pour in egg and swirl to make a paper-thin pancake. Cook until set, about 1 minute. Slide pancake from pan onto a board and let cool, then cut into thin strips.

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Egg

Cooking Oil

Equipment you will use

Frying Pan

In a small bowl, mix chicken with noodle soup base and rice wine.

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Rice Wine

Whole Chicken

Pasta

Soup

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Bowl

Pour 2 tablespoons oil into a 14-inch wok or 12-inch frying pan (with at least 2 1/2-in.-tall sides) over high heat. When hot, add chicken mixture and stir until no longer pink in the center, about 45 seconds.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add carrots and stir until tender-crisp to bite, 1 to 2 minutes.

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Carrot

Add mushrooms and stir until beginning to brown but still firm to bite, 45 seconds to 1 minute.

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Mushrooms

Add cabbage and stir until barely wilted, about 30 seconds longer.

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Cabbage

Pour chicken and vegetables into a bowl.

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Vegetable

Whole Chicken

Equipment you will use

Bowl

Reduce heat to medium-high, add remaining 2 tablespoons oil to wok, and pour in softened noodles. Stir vigorously to separate, then cook until heated through, 2 to 3 minutes.

Ingredients you will need

Pasta

Cooking Oil

Equipment you will use

Wok

Add chicken-vegetable mixture and stir until heated through and mixed well, adding a little of the reserved chicken broth if mixture seems too dry; reserve remaining broth for other uses. Stir in salt to taste.

Ingredients you will need

Broth

Vegetable

Whole Chicken

Salt