Shanghai Stir-Fried Noodles with Chicken

Budget Menu & Dirt Cheap Recipes General Recipes Shanghai Stir-Fried Noodles with Chicken

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      Shanghai Stir-Fried Noodles with Chicken

      8 oz chicken breast

      For the Marinade:
      2 tsp dark soy sauce
      2 tsp Chinese rice wine or dry sherry
      1/2 tsp salt
      Black pepper or white pepper, freshly ground to taste
      Pinch cornstarch

      For the Stir-Fry:
      1/2 lb Shanghai-style noodles
      1 1/2 tsp sesame oil or as needed
      1 cup cabbage, shredded
      1 clove garlic, peeled and minced
      1 green onion, cut into 1-inch pieces
      6 tbs oil, divided, for stir-frying, or as needed
      1 tbs hoisin sauce, mixed with 1 1/2 tbs water
      Optional: additional soy sauce, salt, or sugar — for seasonings, as desired

      Prepare the Chicken

      Cut the chicken into 1-inch or bite-size cubes, slices or strips.

      Marinate the Chicken

      In a large bowl, mix together the dark soy sauce, rice wine, salt, pepper, and cornstarch. Add the chicken pieces, turning to coat them well, and allow to marinate for 20 min.

      While the chicken is marinating, prepare the remainder of the ingredients.

      Make the Stir-Fry

      In a large saucepan, cook the noodles in boiling water, stirring to separate, until the noodles are tender but still firm — al dente. Drain thoroughly. Rinse with cold water, drain again, toss with sesame oil, and set aside.

      Wash, finely shred the cabbage and set aside.

      Peel and mince the garlic. Cut the green onion into 1-inch pieces and set aside.  The onion will be used at the end of the preparation.

      In a wok or skillet, heat 2 1/2 tbs oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic — about 30 seconds. Add the chicken cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

      Heat 2 tbs oil in the wok. When the oil is hot, add the cabbage.  Stir fry for 2 min. Season with a bit of soy sauce and/or sugar while stir-frying, if desired. Remove from the wok.

      Heat 1 1/2 tbs oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and making sure they don’t stick to the pan.

      Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage and mix well.

      Add the green onion and stir well, to make sure all the ingredients are heated through.  Serves 4

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Budget Menu & Dirt Cheap Recipes General Recipes Shanghai Stir-Fried Noodles with Chicken