House Special Noodles & Rice Recipe

Cook the rice

Rinse the jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice and 1.25 cups water in a small pot with a pinch (about 1/8 tsp) of salt. Bring to a gentle boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Cook the noodles

Bring 6 cups water to a rolling boil in a large pot with 1 tsp kosher salt. Add egg noodles and cook according to package directions (usually 2–4 minutes for fresh, 6–8 for dried) until al dente. Drain and rinse briefly under warm water to stop cooking. Toss with 1 tsp sesame oil to prevent sticking and set aside.

Prep proteins

Pat chicken and shrimp dry. Lightly season the chicken and shrimp with 1/4 tsp salt and a pinch of white pepper. Heat 1 tbsp vegetable oil in a large wok or heavy skillet over medium-high heat. Add chicken in a single layer and sear 2–3 minutes per side until browned and cooked through. Remove chicken to a plate. Add shrimp to the hot pan and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside. In the same pan, add tofu cubes and sauté 2–3 minutes until golden on several sides; remove and set aside with proteins.

Cook aromatics and vegetables

Return the pan to medium heat and add the remaining 1 tbsp vegetable oil. Add minced garlic, minced ginger and the white parts of the scallions; stir-fry 30 seconds until fragrant. Add shiitake mushrooms and carrots; stir-fry 2 minutes. Add bok choy, bean sprouts and the green parts of the scallions; stir-fry 1–2 minutes until bok choy is bright and slightly tender but still crisp.

Make the sauce

While vegetables are cooking, whisk together soy sauce, oyster sauce, dark soy (if using), rice wine, chicken/vegetable broth, brown sugar, white pepper and chili garlic sauce in a small bowl until smooth.

Combine everything

Reduce heat to medium-high. Return cooked chicken, shrimp and tofu to the wok with the vegetables. Pour the sauce over the mixture and stir to coat evenly. Add the cooked noodles and gently toss for 1–2 minutes so the noodles absorb sauce. If the pan seems dry or the sauce too thick, add 1–2 tbsp hot water or broth to loosen.

Plate with rice

Spoon a serving of the cooked jasmine rice onto each plate alongside a generous portion of the saucy noodle mixture. Alternatively, for a combined bowl, put noodles on top of rice and let some sauce soak into the rice.

Drizzle 1 tsp sesame oil over the plated noodles and rice. Sprinkle toasted sesame seeds, chopped cilantro and crispy fried shallots over the top. Serve with lime wedges on the side for squeezing. Taste and add additional chili garlic sauce or soy sauce as desired.