Filipino Dish (originated in China) – literally translates to “Noodles”.
- Large mixing bowl
- Large sauté pan (4-6qt)
- Julienne peeler
- 1 (8 oz) package thin rice noodles (aka: bihon)
- 1/2 pound (21-count) shrimp, peeled and deveined
- 1/2 pound skinless, boneless chicken legs and/or thighs, cut to 1″ pieces
- 1/2 pound pork tenderloin, cut to 1″ pieces
- 1/2 cup soy sauce
- ground black pepper to taste
- 1/2 medium head napa or bok choy cabbage, sliced thin or shredded (~1/4″ ribbons).
- 1 carrots, shredded or julienned (just buy a damned julienne peeler already)
- 2 scallion-greens (spring onions), bias-cut into 1 inch pieces
- 1C Chicken Bone Broth (or unsalted stock)
- 1 lime
- Place the rice noodles in a large bowl, and cover with warm water and the chicken broth.
- When soft, use scissors to cut down into ~4 inch lengths, drain (reserve the stock for another use), and set aside.
- In a large sauté pan over medium heat, brown the chicken and pork until no pink shows.
- Deglaze with soy sauce and season with pepper. Remove from the pan and set aside.
- Add the cabbage and carrots to the pan and sauté until tender.
- Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes until shrimp look nearly done
- Stir in the chicken and pork, and cook until heated through.
- Serve with a fresh squeeze of lime
I came across this dish because my midwest mother-in-law made it for my Wife as a kid. She’s German. I shit you not.– Love, Jimi
- You can do this with just pork and shrimp, or chicken and shrimp, but the shrimp needs to show up to the party.
- I mean… yeah I guess you could use chicken breast if you’re trying to make this “hEarT HeAltHy”
- Yes, I’m serious about the julienne peeler, it’s worth its weight in gold.