World Cuisine - Noodles
Recipe:
Shanghai Stir-Fried Noodles With Chicken
serves:
4
Method:
1. Cut the chicken into 1-inch or bite-size cubes (or you can cut the chicken into slices or strips).
Marinate the Chicken:
1. Gather the ingredients.
2. 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 minutes.
3. While the chicken is marinating, you will prepare the remainder of the ingredients.
Make the Stir-Fry:
1. Gather the ingredients.
2. 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.
3. Wash and finely shred the cabbage and set aside.
4. Peel and mince the garlic. Cut the spring onion into 1-inch pieces and set aside; the onion will be used at the end of the preparation.
5. In a wok or skillet, 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.
6. Heat 2 tablespoons oil in the wok. 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.
7. 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 making sure they don’t stick to the pan.
8. 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.
9. Add the spring onion and stir well, to make sure all the ingredients are heated through.
10. Serve hot and enjoy!
