I have some serious questions about this recipe. On the one hand, it was both easy and tasty, so it had that going for it. On the other hand, the proportions seemed way off. As written, it called for 250g of chicken, 125g of shrimp, and 375g of noodles. I had a 450g package of chicken, 340g of shrimp, and 400g of noodles. So, initially I was thinking that I'd just use half each of the chicken and shrimp and all of the noodles and that would be only slightly off from the recommended amounts. But, after seeing just how many noodles that was, TF and I decided that using all of the proteins would be more appropriate.

Honestly, I still found it pretty noodle heavy. I think it probably could've also used doubled veggies. But it at least had a reasonable amount of protein this way.

I think next time I'd just halve the noodles and sauce and call it a day. That seems easier than doubling everything else. And it means it would actually produce a reasonable amount. (Rather than enough noodles to feed a freaking army!) Oh well... at least now I know.

Rice Vermicelli with Chicken and Shrimp

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 250g skinless boneless chicken breasts and/or thighs
• 6 Tbsp. chicken stock
• 1 1/2 Tbsp. fish sauce
• 1 Tbsp. dark soy sauce
• 1/2 Tbsp. light soy sauce
• 1/2 tsp. sugar
• 200g rice vermicelli
• 2 Tbsp. corn or peanut oil, divided
• 125g shrimp, peeled and deveined
• 1 Tbsp. ginger paste
• 2-3 cloves garlic, minced
• 1 onion, halved and sliced
• 1 large (or 2 small) carrots, grated
• 2-3 c. shredded napa cabbage
• 2-3 green onions, sliced
• Sriracha, to serve (optional)

Directions

1. Poach the chicken in a bit of water or stock. Once cooked through, drain and shred. Set aside.
2. Combine the stick, fish sauce, dark and light soy, and sugar and mix well. Set aside.
3. Place the noodles in a heatproof bowl. Pour over enough boiling water to cover the noodles. Soak for 2 minutes. Then drain, rinse, and set aside.
4. Heat a wok over medium-high heat.
5. Drizzle in 1 Tbsp. of the oil and swirl to coat.
6. Add the shrimp and stir-fry for a minute or two until cooked through.
7. Remove shrimp from wok with slotted spoon and set aside.
8. Return wok to medium-high heat and add the ginger, garlic, onion, and carrot. Stir-fry until vegetables soften (2-4 minutes).
9. Add vegetables to bowl with shrimp and set aside.
10. Return wok to medium-high heat.
11. Drizzle in the remaining 1 Tbsp. of oil and swirl to coat.
12. Add the noodles and stir-fry for a minute or so.
13. Add the cabbage and chicken and stir-fry until combined and heated through.
14. Add the shrimp and veggies and toss to combine.
15. Pour in the sauce and stir-fry until sauce is absorbed (2-4 minutes).
16. Sprinkle with green onions.
17. Serve and top with Sriracha (if desired).