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Mai Fun Noodles recipe by TeresaY

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  • Mai Fun Noodles recipe by TeresaY

    Chicken Long Rice (Mai Fun Noodles)
    4 servings = 10 points
    6 servings = 7 points (this is the amount I had)
    8 servings = 5 points

    1 lb shredded chicken
    4 cups chicken broth
    1/8 tsp crushed ginger
    1 medium onion, minced
    2 cups celery, sliced thin
    2 carrots, julienne
    8 oz mushrooms, sliced
    6.75 oz long rice (Mai Fun Noodles/rice vermicelli noodles)
    6 green onions, cut 1” in length

    1. Soak rice according to directions on package. I boiled my water in a pan and just let the long rice soak for about 10 minutes. Drained the noodles and then cut into 3” lengths.
    2. Boil your chicken until fully cooked and then shred meat with two forks.
    3. Pour chicken broth into large pot, add ginger and onion, celery, carrots, mushrooms and simmer for 4-5 minutes. Drain long rice and cut into 3” lengths.
    4. Add green onions, long rice, and shredded chicken to the pot and cook five minutes or until long rice becomes translucent. ENJOY!
    NOTE: Long rice is actually “Mai Fun” noodles which is long rice (not to be confused with long-grain rice though). Mai Fun noodles are thin, wiry noodles that are similar in look and consistency to cellophane noodles. They’re also called Rice Vermicelli noodles found in the oriental section of your supermarket.

    ALSO NOTE: You’ll need to add your own seasonings when you serve because the noodles are a bit bland in taste.
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