Rice Noodles With Chicken, Lamb And Shrimp

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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 lamb
• 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

Recipe

• 1 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.
• 2 fill a large bowl with warm water. add noodles and let soak for 25 minutes, stirring to separate as they soften. drain.
• 3 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.
• 4 reduce heat to medium. add additional oil if necessary. add onion, carrot and garlic and cook, stirring occasionally, until tender, about 4 minutes. add lamb and cook breaking up with a spoon, until no longer pink, about 3 minutes. stir in fish sauce and cook 1 minute.
• 5 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.
• 6 transfer to a platter. sprinkle with scallions. arrange hard-boiled eggs around noodles and serve warm or at room temperature.
• 7 shrimp stock: heat oil in a saucepan over medium heat. add onion and garlic, and cook until softened, about 4 minutes.
• 8 add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
• 9 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.
• 10 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.