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1/2 454-g pkg rice-stick noodles, at least 1/4-in. wide
1 skinless, boneless chicken breast
2 bell peppers, 1 green and 1 red
2 carrots
1 onion
2 large stalks broccoli
125 g cooked medium shrimp
1/4 cup water
1 tbsp fish sauce
1 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp granulated sugar
2 tbsp vegetable oil
1 tbsp curry paste
398-mL can coconut milk
2 cups mushrooms, sliced, about 250 g
Place noodles in a large bowl. Cover with boiling water. Soak at room temperature, from 10 to 15 minutes. When noodles are almost tender but not quite as soft as you would like, drain and set aside.
Slice chicken into bite-size strips. Seed peppers and peel carrots. Cut both into thin strips. Thinly slice onion. Trim and discard dry ends of broccoli stalks. Cut broccoli into bite-size pieces, leaving florets as whole as possible and thinly slicing stalks. If shrimp are frozen, swirl in a colander under cold running water until ice crystals melt. Drain while continuing with recipe. Stir water with fish, oyster and soy sauces and sugar.
Heat 1 tablespoon (15 mL) oil in a shallow pan set over medium heat. Add curry paste and stir constantly for 1 minute. Stir in coconut milk. Bring to a boil, stirring often, then remove from heat and set aside.
Heat remaining tablespoon (15 mL) oil in a wide saucepan set over medium-high heat. Add chicken, then scatter onion overtop. Stir-fry until chicken is golden-tinged and onion has softened, from 7 to 9 minutes. Add all vegetables, including mushrooms, soy mixture and curry mixture. Stir frequently until vegetables are hot, about 5 minutes. Add drained noodles and shrimp. Stir constantly, scraping bottom frequently, just until noodles are coated and hot, about 2 minutes. Serve right away.
Calories 423, Protein 15.3g, Carbohydrates 47.6g, Fat 20.5g, Fibre 4.9g, Sodium 769mg.
This amazingly complex-tasting dish is ideal comfort food for a Friday night dinner or party. We adapted this recipe from a Chatelaine staffer's favourite meal at Toronto's Salad King Restaurant, located a short walk from our office.
Rice-stick noodles come in various widths and are packaged in cellophane bags. You'll find them in the Asian section of your supermarket or in Asian markets.