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"We're doing a Singapore-style vermicelli rice noodle with chicken and shrimp," says Rach. She combines it with some vegetables, spices, oyster sauce, soy sauce, rice wine vinegar and toasted sesame oil and calls the result "delish and gorgeous!" Also, once you prep the ingredients (most of it can be done in advance), the dish comes together really quickly.
For more popular MYOTO (make your own takeout) recipes from Rach, check out her Chicken Chow Mein and Beef 'n' Broccoli.
Ingredients
- 1 bunch scallions, cut into thirds, shred the ends of each section, then place in cold water to make scallion curls or trumpets; drain and pat dry when ready to serve
- 12 ounces vermicelli rice noodles
- 1 tablespoon ground coriander, cumin and turmeric
- ½ to 1 tablespoon Indian chili powder (deggi mirch masala) or regular chili powder
- 1 teaspoon black pepper
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon or smoked cinnamon
- 3 boneless, skinless chicken breasts, butterflied and thinly sliced on bias
- ¾ pound medium-large shrimp, peeled and deveined with tails off
- Salt and white pepper
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 3 tablespoons high-temperature cooking oil
- 1 small red bell pepper, seeded, quartered and thinly sliced or chopped
- 1 Fresno pepper, thinly sliced or chopped, if seeded
- 4 cloves garlic, chopped or sliced
- 2 inches ginger, finely chopped or small matchsticks
- 1 egg
- Toasted sesame seeds, to serve (optional)
- Edible flowers, to serve (optional)
Yield
Serves: 4
Preparation
Soak scallions.
Bring water to boil for noodles.
Cook noodles to package directions. Reserve ½ cup cooking water, then strain noodles in a colander and rinse with cold water.
Mix dried spices, except for the salt and white pepper. Season the chicken and shrimp separately with salt and white pepper.
In a bowl, combine the sauces, vinegar and sesame oil and whisk to combine. Set aside.
Heat a large cast-iron or nonstick skillet over medium-high to high heat.
Add oil to the pan and stir-fry the chicken until lightly browned. Remove the chicken from pan, leaving the oil behind. Return the pan to medium-high heat. Add the shrimp and cook until opaque and pink, about 2 minutes per side, then remove shrimp from pan, leaving drippings in pan.
Return the pan to medium-high heat, then add the peppers, garlic and ginger. Stir to soften, 2 minutes, then add the dried spices mixture and stir to toast, 1 minute. Add chicken and shrimp back to the pan and stir to coat with the spices, 1 minute more. Add half of the sauce mixture to the pan and mix to combine.
Add the egg to the other half of the sauce mixture, whisk in the reserved cooking water to temper the egg and then incorporate into sauce.
Add the cooked noodles to the chicken and shrimp and toss with remaining sauce over medium-high heat until glossy and combined. Serve with green onions and toppings of choice.