Noodles With Chicken, Shrimp and Ham
"I made this dish for my Opening Ceremonies Olympics Party. I made it without the ham and it was DELICIOUS!"
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 10 ounces dried egg noodles
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1 inch piece fresh ginger, chopped
- 1 ounce canned water chestnut, drained and sliced
- 1 tablespoon light soy sauce
- 2 tablespoons fish sauce or 2 tablespoons strong chicken broth
- 6 ounces cooked chicken breasts, slicked
- 5 ounces cooked ham, thickly sliced and cut into short fingers
- 8 ounces cooked jumbo shrimp, peeled
- 6 ounces bean sprouts
- 7 ounces canned baby corn, drained
- 1 lime, cut into wedges
- 1 bunch fresh cilantro, chopped to garnish
directions
- cook the noodles according to the package instructions. Drain well and set aside.
- heat the oil in a preheated wok or frying pan. Fry the onion, garlic and ginger for 3 minutes, or until soft but not colored. Add the chestnuts, soy sauce, fish sauce or chicken broth, chicken breast, ham and shrimp.
- add the noodles, bean sprouts and baby corn and stir-fry for 6-8 minutes, until heated through. Transfer to warmed serving dish, garnish with the lime wedges and chopped cilantro and serve immediately.
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RECIPE SUBMITTED BY
Moved here from San Diego in 2002. Moved to this country with my Italian parents when I was 3.
I am newly married to a wonderful, handsome man, originally from Holland, and I am a mother of a beautiful little girl. By trade I am a chemist but I'm more passionate about cooking than chemistry (but if you really think about it, they are one and the same).
My favorite cookbook is without a doubt Moosewood - Anything by Moosewood.
I am a horrible baker (you can't taste while you cook! How do people do that?) but am making great strides and attempts at doing better at it.
