Ginger Chicken & Shrimp Stir-Fry With Sesame Noodles |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another recipe from Rachael Ray's April 2007 magazine with our variations. (We added shrimp and red peppers and left out the small head of Napa cabbage). Ingredients:
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1 lb spaghetti |
3 tablespoons olive oil |
3/4 lb chicken breast, cut into strips |
1 lb frozen cocktail shrimp, thawed and de-tailed |
1 bunch scallion, chopped into 2-inch pieces |
4 -5 ounces mushrooms, sliced (original recipe calls for shiitake) |
1/2 red bell pepper, seeded and cut into pieces |
6 garlic cloves, pressed |
2 inches fresh ginger, peeled and grated |
1 teaspoon coarse black pepper |
1/3 cup soy sauce (original recipe calls for tamari (dark soy sauce) |
2 tablespoons sesame oil |
2 tablespoons toasted sesame seeds |
Directions:
1. Cook spaghetti until al dente. Drain in colander.
2. While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet.
3. Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm.
4. While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat.
5. Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles.
6. Top with toasted sesame seeds.
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