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Ingredients: 1 lb boneless skinless chicken breasts or boneless skinless chicken thighs
1 lb lean pork, fat trimmed
1 lb small shrimp, shelled
3 cloves garlic, minced
1 small onion, thinly sliced
1/2 Chinese cabbage, thinly sliced
3 carrots, julienned
1/4 cup sesame oil or vegetable oil (may be substituted)
3 tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon pepper
1 lb rice noodles (or bean threads) Procedure: Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain. Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes. Remove from heat; shred the meat into small pieces- reserve the water. (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment). Heat oil in a large, wide saute pan. Saute garlic and onion in oil until onion is translucent. Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth. Stir fry for an additional 2 minutes. Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes. If the mixture seems dry, add more broth. Serve immediately with soy sauce. 6 servings
1 hour 5 minutes 30 mins prep
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