Ingredients Meat & Poultry Chicken Chicken Breast Recipes Stir-Fried Egg Noodles with Chicken and Shrimp By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 10, 2021 Print Share Share Tweet Pin Email Servings: 6 The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp. Ingredients 8 ounces Chinese egg noodles (linguine can be substituted) 1 fresh jalapeno pepper, diced 1 tablespoon plus 1 teaspoon sesame oil 1 teaspoon salt ¼ teaspoon freshly ground pepper 3 medium shallots (2 ½ ounces total), peeled and minced 2 tablespoons minced fresh ginger 1 tablespoon minced garlic 2 tablespoons reduced-sodium soy sauce ½ cup homemade or low-sodium canned chicken stock, skimmed of fat Nonstick cooking spray 12 ounces boneless, skinless chicken breast (2 breast halves), cut into 1 ½-inch pieces 2 scallions, trimmed, white and light-green parts only, thinly sliced 1 bunch broccoli rabe (about 1 ½ pounds), trimmed and blanched 4 Thai chile peppers or 1 medium jalapeno pepper 1 cup finely shredded green cabbage 8 ounces medium shrimp, peeled and deveined Directions Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside. In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside. Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed. Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm. Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes. Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately. Print