Ingredients Meat & Poultry Chicken Chicken Thighs Rice Noodles with Chicken, Pork, and Shrimp 3.2 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victoria Pearson Servings: 8 In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered hard-boiled eggs. Ingredients 3 large eggs ½ pound rice vermicelli or rice-stick noodles 2 tablespoons canola oil, plus more if needed 1 pound boneless, skinless chicken thighs, cut into 1 ½-inch pieces ½ pound small shrimp, peeled and deveined, tails intact (reserve shells for Fish Stock) Coarse salt and freshly ground pepper, to taste 1 medium onion, finely chopped (1 cup) 3 carrots, cut into ¼-inch dice ( ½ cup) 2 tablespoons minced garlic ½ pound ground pork 1 tablespoon fish sauce 4 cups napa cabbage (about 1 pound), thinly sliced 2 ¼ cups Shrimp Stock for Rice Noodles with Chicken, Pork, and Shrimp 2 tablespoons fresh lemon juice 1 scallion, thinly sliced on the diagonal (¼ cup) 1 to 2 lemons, cut into wedges Directions Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate. Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain. Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate. Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles. Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges. Rate it Print