Labels on noodle packages can be confusing. For this dish, be sure that they’re not too skinny. We have used Thai Kitchen’s stir-fry rice noodles and Annie Chun’s pad Thai noodles; cooked spaghetti also will work. Look for sliced shiitake mushrooms in the produce aisle, and sliced onions, bell peppers and baby corn at the salad bar, if desired. Canned bamboo shoots are sold in Asian markets and in the ethnic food aisle of many supermarkets. Makes 6 servings.
Ingredients
8 ounces thin, dried rice noodles
1 small leek, halved lengthwise, well rinsed
1/2 cup chicken broth
2 tablespoons each low-sodium soy sauce, curry powder
2 tablespoons rice wine or dry sherry
1 tablespoon each sugar, minced garlic, minced fresh ginger
1/2 teaspoon hot chili sauce, such as sriracha, optional
3 tablespoons vegetable oil
2 cups thinly sliced fresh shiitake mushroom caps
1 small onion, halved, thinly sliced
1/2 each, thinly sliced, green bell pepper,red or yellow bell pepper
1/2 pound small or medium peeled raw shrimp
2 cups thinly sliced hoisin- barbecued chicken (see recipe)
1 container or can (4 ounces) baby corn, drained, rinsed, optional
1 cup fresh bean sprouts
1/2 cup drained, sliced bamboo shoots, rinsed
Chopped fresh cilantro, chopped green onions
Directions
Soak the noodles in a large bowl of hot water until al dente, 10-20 minutes; drain well. Meanwhile, cut the leek into 3-inch lengths; cut each piece into very fine shreds. For sauce, combine broth, soy sauce, curry powder, rice wine, sugar, garlic, ginger and chili sauce in a microwave-safe bowl; microwave on high until hot, about 2 minutes.
Heat a wok or large skillet until hot; add 2 tablespoons of oil. Add mushrooms, onion, leek and bell peppers. Stir-fry until crisp tender, 2-3 minutes; transfer to a plate.
Heat the remaining 1 tablespoon of oil in the pan. Add shrimp; stir-fry 1 minute. Add chicken; stir-fry until heated through, about 1 minute. Add noodles, leek mixture and sauce. Stir-fry until heated through, about 2 minutes. Stir in corn, bean sprouts and bamboo shoots. Sprinkle with cilantro and green onions.
Nutrition information per serving: 414 calories, 31 percent of calories from fat, 15g fat, 2g saturated fat, 106mg cholesterol, 46g carbohydrates, 24g protein, 426mg sodium, 3g fiber
