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Stir Fry Rice and Mung Bean Noodles with Shrimp, Chicken and Vegetables

These noodles are served traditionally at birthday celebrations. Long (uncut) noodles symbolize longevity, so if you can help it, don't cut the noodles.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6


  • 150 grams ~5 ounces thin rice noodles
  • 3 packs ~ 5.6 ounces mung bean noodles
  • 1 pound boneless chicken breast cut into thin julienne strips
  • 1/2 pound large shrimp shelled, halved lengthwise
  • 2 1/2 teaspoons rice wine divided
  • 3 teaspoons cornstarch divided
  • 1 1/2 teaspoon gluten-free soy sauce
  • 2 tablespoons olive oil grapeseed oil or rice bran oil
  • 2 garlic cloves minced
  • 1 onion thinly sliced
  • 1-2 carrots shredded or thinly sliced (~ 1 cup)
  • 2 cups cabbage thinly sliced
  • 1 red bell pepper cut into thin strips
  • 6 fresh shitake mushrooms caps removed, thinly sliced
  • 1 cup chicken broth unsalted or low-sodium

Seasoning Sauce

  • 2 teaspoons fish sauce
  • 1 teaspoon gluten-free soy sauce
  • ground black pepper


  • 1 lemon
  • 2 scallions chopped


  1. In a large pan or bowl of hot water, soak rice noodles and mung bean noodles for 30 minutes. Drain.
  2. In a medium bowl, toss together chicken strips, 2 teaspoons cornstarch, 1 1/2 teaspoon rice wine and 1 1/2 teaspoon soy sauce,.
  3. In a small bowl, toss together shrimp halves, 1 teaspoon rice wine and 1 teaspoon cornstarch.
  4. In a wok, heat 2 teaspoons oil. Add a little of the minced garlic and some of the sliced onion. Stir-fry until fragrant, 1-2 minutes; add carrots and stir-fry a few 1-2 minutes. Add cabbage, red bell peppers and shitake mushrooms, and stir-fry 1-2 minutes. Remove to a plate.
  5. Heat 2 teaspoons oil. Add a little minced garlic and some sliced onion. Stir-fry until fragrant, about 1-2 minutes. Add marinated shrimp; stir-fry until cooked through, about 2-3 minutes. Remove to plate.
  6. Heat 2 teaspoons oil. Add remaining minced garlic and sliced onion. Stir-fry until fragrant, about 1-2 minutes. Add marinated chicken strips; stir-fry until just cooked through, about 3-4 minutes. Remove to plate.
  7. Add chicken broth to wok and bring to boil. Add drained noodles and Seasoning Sauce ingredients. Return cooked chicken and vegetables to wok. Toss and cook until noodles are just tender (not mushy). Season with ground pepper. Just before serving, squeeze some lemon juice on top and garnish with chopped green onions.