Something chicken and shrimp noodles
with Garlicky Soy Sauce and Veggie Medley
Inspired by popular filipino noodles known as 'pancit', this is our delicious take that combines chicken and shrimp as well as tender egg noodles. Often served at celebrations, you'll want to do just that after tasting it!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
285 g
Crevettes
(Contient Crevettes)
200 g
Nouilles chow mein
(Contient Blé Peut contenir Oeuf, Gluten)
170 g
Mélange pour salade de chou
2 pièce(s)
Bok choy de Shanghai
56 g
Pois mange-tout
2 pièce(s)
Gousses d'ail
2 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Bouillon de poulet en poudre
(Contient Soya Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Sulfites, Blé)
4 cs
Sauce miel et ail
(Contient Soya Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Sésame, Sulfites, Blé)
2 pièce(s)
Oignon vert
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 cs
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
Pas inclus dans votre livraison
cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
- Quarter bok choy. keeping roots in tact. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Trim snow peas.
- Thinly slice green onions keeping white and greens separate.
- Add honey-garli sauce, stock powder, corn starch, half the soy sauce and 1/4 cup (1/2 cup) water to a medium bowl. Stir to mix.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, bok choy, snow peas, and coleslaw cabbage mix. Season with remaining garlic salt and pepper. Cook, stirring often until veggies are tender-crisp, 3-5 min.
IS NOODLE WATER UP HERE?
- While veggies cook, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
- Transfer veggies to a plate.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp and green onion whites. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Add all but 2 tbsp (4 tbsp) sauce mixture to shimp. Cook, stirring often until sauce is simmering, 1 min.
- Add shrimp and veggies to noodles in pot. SALT AND PEPPER? Stir to mix.
- Thinly slice chicken.
- Divide noodles between plates.
- Top with chicken.
- Spoon reserved sauce over chicken.
- Sprinkle remaining green onions overtop.