Sautéed shrimp and chicken tossed with bean thread noodles and smothered in a sweet yet spicy lime-chili dressing. Top with fresh cashews for some added crunch!
|.25 lb||(125 g) Bean thread noodles|
|1 tbsp||(15 mL) Peanut or vegetable oil|
|1 tbsp||(15 mL) Chopped garlic|
|1||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breast Portion, minced|
|6-8||Small shrimp, peeled and deveined|
|2||Green onions, chopped|
|2 tbsp||(30 mL) Chopped fresh cilantro|
|2 tbsp||(30 mL) Chopped fresh mint|
|½||Red pepper, thinly sliced|
|3 tbsp||(45 mL) Chopped toasted cashews|
|¼ cup||(60 mL) Lime juice|
|3 tbsp||(45 mL) Fish sauce|
|2 tsp||(10 mL) Sugar|
SOAK noodles in warm water for 15 minutes. Drain well and set aside.
MEANWHILE, heat oil in a large skillet. Add garlic and stir-fry for 30 seconds. Add chicken and shrimp and stir-fry for 2-3 minutes or until cooked through and the internal temperature of the chicken reaches 165°F (74°C). Remove from heat and transfer to a bowl with drained noodles. Add green onions, chopped herbs and red pepper.
WHISK together dressing ingredients, drizzle over the noodle mixture and toss. Serve over a bed of shredded lettuce. Sprinkle with chopped cashews and additional chilies if desired.
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