The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
- In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
- Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
- Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
- Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
- Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.
Nutrition Facts : Calories 334 g, Cholesterol 125 g, Fat 7 g, Fiber 1 g, Protein 30 g, Sodium 701 g
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