1 (12 ounce) package rice noodles
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 bunch green onions, chopped into 1 inch pieces
2 hot chile peppers, minced
1 (8 ounce) package fresh mushrooms, sliced
1 cup chopped cooked chicken breast
1 cup peeled, chopped shrimp
3 links spicy pork sausage, sliced
1/2 pound snow peas
1/4 cup soy sauce
7 cups chicken broth
1/2 tablespoon sesame oil
1/2 pound fresh bean sprouts
1 In your pan or wok, heat oil and stir-fry garlic, ginger, green onions, chile peppers, mushrooms, chicken, shrimp and sausage until shrimp is pink and sausage is slightly browned. Add soy sauce and simmer 2 to 3 minutes. Cover, set aside.
2 In large saucepan, bring chicken broth to a rolling boil. Add noodles and cook over high heat for 2 minutes. Drain immediately and rinse with cold water.
3 Place the shrimp mixture over medium heat and add the bean sprouts; saute for 2 minutes. Stir in snow peas and saute 2 minutes. Stir in cooked noodles and toss until well mixed.
Makes 6 to 8 servings
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