Filipino Stir-Fried Noodles
1/2 lb pkg. (250 g) dried Chinese vermicelli noodles
2 tablespoons vegetable oil
1 garlic clove, chopped
1 small onion, chopped
6 boned and skinless chicken thighs, cut into small pieces
2 tablespoons soy sauce
2 cups chicken stock or vegetable broth
1/4 tsp. salt
Ground black pepper to taste
1 cup (250 ml) uncooked small, peeled shrimp
2 medium carrots, cut into 1- inch (2.5 cm) strips
1 small fresh red pepper, cored and cut into strips
2 celery stalks, cut into thinly strips
2 green onions, thinly sliced
1/2 small savoy cabbage, cored and julienned
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fresh parsley, chopped
Place noodles in a large bowl and cover with hot water and let stand
about 5 minutes. Drain well and cat into long pieces. Set aside.
In a wok, heat the oil, add chopped garlic and cook until golden.
Add chopped onion and cook for about 1 minute.
Add chicken and cook over medium heat for about 4 minutes.
Stir in salt, soy sauce and broth. Cover and simmer for 5 minutes.
Add carrots and ground black pepper and cook for 2 minutes.
Add red pepper and celery. Cook until vegetables are slightly tender
and water is nearly evaporated.
Stir in cabbage, green onion and noodles. Cook for 2 minutes.
Stir in parsley and coriander. Using 2 wooden spoons, toss well until
just combined. Serve immediately.
Makes 6 to 8 servings.
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