Chicken & Shrimp Crispy Noodle Soup
By PutoPinoy on Tuesday, August 05, 2008 At
Tuesday, August 05, 2008
Ingredients:
Procedure:
- 120 grams rice noodles (bihon)
- 5 cloves of minced garlic
- 1/4 cup olive oil
- 250 grams chicken breast fillet, cubed
- 250 grams medium shrimps, beheaded, peeled & cut into two lengthwise
- 1/2 tbsp fish sauce
- 1/4 tsp cracked peppercorns
- 1-1/2 tbsp cane vinegar
- 5 stalks coriander, chopped
- 4 pcs medium tomatoes, seeded & cubed
- a small can (234 grams) pineapple tidbits, drained (reserve syrup)
- 2 tbsps fish sauce (patis)
- 2 tbsps kalamansi or dayap juice (Philippine lemon or lime)
- 1/4 cup pineapple syrup
- 1/4 tsp hot sauce
Procedure:
- Combine in a bowl all the ingredients for the sauce. Set aside.
- Deep-fry bihon until puffed. Drain in paper towels. Set aside.
- Saute garlic in olive oil until light brown. Add chicken, shrimps, fish sauce & cracked peppercorns. Stir-fry until aromatic, that's about 2 minutes. Put vinegar & tomatoes. Do not mix. Bring to boil. Remove immediately from heat. Sprinkle coriander on top.
- Top fried rice noodles with pineapple tidbits, cooked mixture and sauce.
- Serve immediately.
Labels: Pasta and Noodles
