Feb 7, 2011 - Shanghai Noodles

The Canadian Living Test Kitchen

This is an easy dinner with so much flavour and flexibility.  Pick your meat and your veggies whatever you have on hand and enjoy!

Shanghai Noodles -  Available in 400g packaged, cooked thick yellow miki noodles are ready to use - and the perfect amount for two. 

4 boneless skinless chicken thighs or chicken breasts
1 tbsp sodium reduced soy sauce
1 tbsp Chinese rice wine or dry sherry (we used cooking sherry) optional
1-1/2 tsp cornstarch
2 green onions
1 sweet green pepper
2 tbsp olive oil
2 garlic cloves, minced
1 c shredded cabbage
1 pinch granulated sugar
1 pinch salt
1 pkg precooked miki noodles
2 tbsp hoisin sauce
1-1/2 tsp sesame oil

Preparation:

Cut chicken into 1 inch cubes; place in bowl.  Add say sauce, rice wine and cornstarch;  toss to coat.  marinate for 30 min. 

Meanwhile, slice white part of green onions into 1-inch lengths; thinly slice green parts.  Set aside separately.  Cut green pepper into quarters; thinly slice on diagonal.  Set aside.

In a large skillet, heat half of the oil over medium-high hear; stir-fry garlic and white parts of onions until fragrant, about 1 minute.  Add chicken mixture; stir-fry until juices run clear when chicken is pierced, about 3 min.  Scrape into bowl.

Add remaining oil into pan; sir-fry chosen veggies, sugar and salt for 1 min.  Add 1/4 cup water; cover and stem until water evaporates and cabbage is tender, about 3 minutes.

Add noodles, Hoisin sauce and sesame oil, tossing to coat.  Return chicken mixture to pan along with green parts of onions; cook until heated through.



Mouthwatering Flavour