Saigon Noodles

  • 350 grams of chicken breast, cut into bite size pieces
  • 300 grams of shrimps
  • 200 grams of dry thick rice noodles
  • 4 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoons of fish sauce
  • 2 tablespoons of lime juice
  • 3 cloves of garlic, minced
  • 2 sprig onions, sliced
  • 200 grams of Napa cabbage, sliced
  • 30 grams of bamboo shoots
  • 250 grams of bean sprouts
  • 200 grams of steamed broccoli
  • 2 tablespoons of oil

  1. Mix soy sauce, oyster sauce and lime juice, pour half of it to marinate chicken meat, use remaining part to marinate shrimps. Marinate about 1 hour.
  2. Cook rice noodles according to instruction on the package.
  3. Heat wok, add 1 tablespoon of oil, fry 2 cloves of garlic and white part of spring onion, add chicken with marinate, fry couple of minutes till done. Remove from wok.
  4. Heat 1/2 tablespoon of oil, fry 1 clove of garlic and shrimps with marinate, 3 minutes. Remove from wok.
  5. Heat remaining oil and fry bamboo shoots and Napa cabbage about 3 minutes, add bean sprouts and broccoli, stir-fry 2 minutes.
  6. Return to wok chicken and shrimps, add noodles, mix well.
  7. Sprinkle with spring onion, serve.