Preparation
Total Time
Serves
- 1250g pkg Maple Leaf® Natural Shredded Chicken
- 480gshrimp, tails removed
- 450grice noodles, prepared and warmed
- 1tbsp vegetable oil
- 1medium shallot, thinly sliced
- 1tbsp garlic, minced
- 2medium tomatoes, diced
- 1cup carrot, shredded
- 1 ½cup cabbage, thinly sliced
- 1tbsp sesame oil
- 2tbsp cilantro, minced
- ¼cup green onion, sliced + extra for garnish
- Lime, cut into quarters
- Crispy wontons, prepared – optional
- 1tbsp rice vinegar
- 2tbsp mild yellow curry powder
- ⅛tsp turmeric
- 2tbsp light soya sauce
- ½cup oyster sauce
- 1tbsp sriracha sauce
- In a large bowl mix vinegar with curry powder and turmeric until combined. Add soya sauce, oyster sauce and sriracha. Mix well and set aside.
- Heat vegetable oil in a large nonstick skillet over high heat. Add chicken and shrimp and allow to sear for about 2 to 3 minutes. Chicken and Shrimp should be browning and golden. Add shallot and garlic and stir frequently for about 1 to 2 minutes. Add tomatoes, carrot and cabbage. Cook for about another 3 minutes stirring occasionally. Pour in sauce and stir well to coat. Let simmer for about 3 to 4 minutes.
- Meanwhile in a large microwave bowl toss rice noodles with sesame oil, cilantro and green onion.
- Heat in microwave to desired temperature. Place noodles onto a serving dish and spoon chicken and shrimp mixture over top. Squeeze with lime and sprinkle extra green onion over top. Garnish with crispy wontons. Serve immediately.
Sauce:
Batch it up! Double the ingredients to serve a large family. Switch it up – try using Maple Leaf Natural shredded turkey.
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