Stir-Fried Rice Noodles with Shiitake and Chicken
Rice vermicelli noodles absorb the broth from dried Shiitake and dried shrimp and become the most delicious.
Vegetables should be quickly stir-fried, and enjoy the crunchy texture.
You can replace chicken with pork or seafood.
Recipe provided by Hattori Nutrition College.
Ingredients
(4 servings)
-
3 pieces (12 g)
Dried Shiitake
-
150 g
Rice vermicelli noodles
-
100 g
Chicken breast meat
-
1 Tbsp
Sake-A
-
A pinch of
Salt and pepper-A
-
2 (80 g)
Green bell peppers
-
1 (40 g)
Red bell pepper
-
1 bag (200 g)
Bean sprouts
-
10 g
dried Shrimp
-
1 Tbsp
Neutral-flavored oil
-
100 ml
Shiitake soaking water-B
-
3 Tbsp
Liquid from rehydrating dried shrimp-B
-
3 Tbsp
Oyster sauce-B
-
1 Tbsp
Sugar-B
-
A pinch of
Salt and pepper-B
-
1 Tbsp
Sesame oil-B
-
to taste
Coarsely-ground black pepper
-
Steps
1
Rehydrate dried Shiitake and dried shrimp in water.
2
Prepare rice vermicelli noodles as indicated on package and cut into bite-sized lengths.
3
Cut chicken into small dice and rub in the ingredients marked A. Julienne the green and red bell peppers and dried Shiitake.
4
Heat the oil and saute the chicken and dried shrimp. Once the chicken is no longer pink, add first the vegetables from step 3 and then the sprouts and cook.
5
Mix together the ingredients marked with B. Add this mixture and the rice vermicelli noodles, then cook until the liquid is absorbed. Add sesame oil and coarsely-ground pepper to finish.
