Like most people in January, I’m on a mission to lose the weight I gained over the holidays. So when I think about healthy yet flavorful food, I think of Chinese.
I love Chinese noodle dishes because they are a one pot (or wok) meal. You get your protein, starch and vegetable all in one dish and most of the time, it’s all pretty healthful.
Try it out and see if you agree that it’s a pretty tasty noodle dish.
This the brand of Chinese rice noodles I use. You most likely won’t find this in your regular grocery store. You’ll have to make a trip to the Asian market for this dish.
Here’s the Chinese trinity.
Start with minced garlic.
*Tip: if you want to get the odor of garlic off your hands, rub them on something that is stainless steel like a knife (not the sharp part), a bowl or a your stainless steel sink.
I have absolutely no idea why this works, but it does. I’m sure some science geek can explain it to you. When you find out, please let me know too!
Minced fresh ginger.
Green onions or some like to call it scallions.
This is Chinese spinach, you can just use normal spinach or baby spinach.
One of my favorite mushrooms are shiitake. It always reminds me of my childhood because it’s the one my mom used the most.
Marinate the shrimp and sliced chicken for at least 10 minutes.
Chicken and Shrimp Chow Fun
1 chicken breast, sliced into pieces
½ pound shrimp, shelled, deveined
1 tablespoon Shaoshing rice wine
2 tablespoons soy sauce
1 tablespoon sesame oil
¼ teaspoon white pepper
32 oz package chow fun noodles
3 green onion, sliced into ½ inch pieces
2 teaspoon minced garlic
2 teaspoon minced ginger
1 pound spinach, chopped
15 fresh shiitake mushrooms, sliced
3 tablespoons soy sauce
2 tablespoons Shaosing rice wine
1 teaspoon hoisin sauce
1 teaspoon sesame oil
¼ cup water or chicken broth
In a medium bowl, toss together the first 6 ingredients and marinate for at least 10 minutes.
Separate the chow fun noodles. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and ginger for 10 seconds. Add chicken and shrimp and cook until nearly done. Remove onto a plate, keep warm.
Next, add more oil to your wok and stir fry the mushrooms, spinach and green onions. Add the sauce mixture to the wok. When the vegetables are nearly cooked, add the noodles into the wok while you are mixing, a handful at a time.
Continue cooking until the noodles have absorbed all the flavors and are hot. Add the chicken and shrimp back into the wok with the noodles. Stir everything together until incorporated. Serve hot.