1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Shanghai Stir-fried Noodles With Chicken

User Rating 4 Star Rating (5 Reviews)

By

Chinese stir-fried noodles with vegetables, mushrooms and chicken
Jen Voo Photography/Moment/Getty Images
Shanghai noodles are thick noodles that are packaged in plastic bags and sold fresh in Asian markets. If Shanghai noodles are unavailable, feel free to substitute Japanese Udon noodles, or a thick Italian spaghetti-style pasta, such as linguini.

Shanghai Stir-fried Noodles serves 2 to 4 as a side dish.

Prep Time: 25 minutes

Cook Time: 7 minutes

Total Time: 32 minutes

Ingredients:

  • 8 ounces chicken breast
  • 2 teaspoons dark soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1/2 teaspoon salt
  • Pepper, to taste
  • Pinch of cornstarch
  • Other:
  • 1/2 pound Shanghai-style noodles
  • 1 1/2 teaspoons sesame oil, or as needed
  • 1 cup shredded cabbage
  • 1 large clove garlic, peeled and minced
  • 1 spring onion
  • 6 tablespoons oil for stir-frying, or as needed
  • 1 tablespoon hoisin sauce, mixed with 1 1/2 tablespoons water
  • Extra soy sauce, salt or sugar for seasoning, as desired

Preparation:

Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes.

While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Wash and finely shred the cabbage. Peel and mince the garlic. Cut the spring onion into 1-inch pieces.

In a heavy frying pan or a wok, heat 2 1/2 tablespoons 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 tablespoons oil. When the oil is hot, add the cabbage. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make 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. Add the spring onion and stir to heat through. Serve hot.

More Chinese Noodles Recipes
Main Chinese Food Recipe File
User Reviews

Reviews for this section have been closed.

 5 out of 5
Very Good Recipe, Member Thurinan

This a really good recipe that I have made many times. Sometimes I add mushrooms too. I went to my nearby asian market (Super H) which has a huge selection of noodles and I never found any Shanghai noodles. I got some Udon noodles instead, have also used linguini, both work well.

10 out of 12 people found this helpful.

See all 5 reviews

©2014 About.com. All rights reserved.