RICE NOODLES WITH CHICKEN, PORK AND SHRIMP

Rice Noodles With Chicken, Pork and Shrimp image

Make and share this Rice Noodles With Chicken, Pork and Shrimp recipe from Food.com.

Provided by Chef mariajane

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 25

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Ingredients

3 large eggs
1/2 lb rice vermicelli or 1/2 lb rice-stick noodles
2 tablespoons canola oil (plus more if needed)
1 lb boneless skinless chicken thighs, cut into 1 1/2 inch pieces
1/2 lb shrimp, peeled, deveined, tail intact (reserve shells for shrimp stock)
coarse salt & freshly ground black pepper
1 medium onion, finely chopped (1 cup)
3 carrots, cut into 1/4 inch dice (1/2 cup)
2 tablespoons minced garlic
1/2 lb ground pork
1 tablespoon fish sauce
4 cups napa cabbage, thinly sliced (about 1 lb)
2 1/4 cups shrimp stock
2 tablespoons fresh lemon juice
1 scallion, thinly sliced on the diagonal (1/4 cup)
1 -2 lemon, cut into wedges
1 tablespoon canola oil
1 medium onion, coarsely chopped
1 garlic clove, crushed
shrimp shells from 1/2 lb. small shrimp
1 bay leaf
1/4 teaspoon red pepper flakes
3 tablespoons fish sauce
2 cups chicken stock (homemade or low-sodium store-bought)
1 cup water

Steps:

Place eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil. Turn off heat; let stand, covered for 13 minutes. Drain, cover with cold water, and let stand, covered for 2 minutes. Peel, and quarter eggs, cover and refrigerate.
Fill a large bowl with warm water. Add noodles and let soak for 25 minutes, stirring to separate as they soften. Drain.
Heat oil in a large, heavy stock pot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to the stockpot, and cook stirring until bright pink, 2-3 minutes. Transfer shrimp to another plate.
Reduce heat to medium. Add additional oil if necessary. Add onion, carrot and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add pork and cook breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce and cook 1 minute.
Add cabbage, and toss to coat. Add noodles, chicken and stock, and gently stir. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove form heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
Transfer to a platter. Sprinkle with scallions. Arrange hard-boiled eggs around noodles and serve warm or at room temperature.
SHRIMP STOCK: Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes.
Add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
Add fish sauce, and cook for 1 minute. Stir in chicken stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
Pour through a sieve; discard solids. Stock can be stored in an airtight container in refrigerator for up to 3 days or in the freezer for up to 1 month. Makes about 2 1/2 cups.