Rad Na
Ingredients
The noodles
-
1½
lbs
fresh wide rice noodles
-
2
tablespoons
oil
-
1
tablespoon
sweet soy sauce
The sauce
-
1
tablespoon
cornstarch
-
3
tablespoons
water
-
4
cloves
garlic, minced
-
2
oz
chicken, cut into thin slices
-
6-8
medium-sized
shrimp, shelled and deveined
-
½
tablespoon
taucheo, preserved soy beans
-
1½-2
cups
low-sodium chicken broth
-
1
tablespoon
soy sauce
-
1
tablespoon
oyster sauce
-
1
tablespoon
fish sauce
-
½
teaspoon
sugar
-
2
oz
Chinese gailan or kailan, cut into 2-inch lengths
-
2
dashes
ground white pepper
Instructions
- Loosen the flat rice noodles and set aside.
- Prepare the cornstarch slurry by mixing cornstarch with water and set aside.
- Heat a wok with 1 tablespoon of oil, add rice noodles, and stir-fry with sweet soy sauce for 3-5 minutes until slightly browned.
- Add the remaining oil to the wok, sauté garlic until light brown, then add chicken and shrimp, cooking until they turn white.
- Add taucheo, chicken broth, soy sauce, oyster sauce, fish sauce, sugar, and kailan to the wok, bring to a boil, and thicken with cornstarch slurry.
- Serve the fried rice noodles on a plate, pour sauce over, and top with chicken, shrimp, and vegetables. Sprinkle with ground white pepper.
Nutrition Facts (estimated)
Servings
2
Calories
964
Total fat
21g
Total carbohydrates
172g
Total protein
18g
Sodium
2038mg
Cholesterol
21mg
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