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  Soy sauce 1 Tablespoon (For Making Marinade)
  Cornstarch 2 Teaspoon
  Chicken breast halves 2 , skinned, boned, and thinly sliced
  Shanghai style noodles/Fresh egg noodles 1 Pound (1 Package, Fresh)
  Vegetable oil 2 Tablespoon
  Minced garlic 1 Teaspoon
  Leek 1 , trimmed and cut into 1 1/2-inch slivers
  Red bell pepper 1 , seeded and cut into matchstick pieces
  Soy sauce 3 Tablespoon
  Shao hsing wine/Dry sherry 1 Tablespoon
  Sweet brown bean sauce 2 Tablespoon
  Chinkiang vinegar/Red wine vinegar 2 Tablespoon
  Sesame oil 4 Teaspoon

Preparation Combine marinade ingredients in a small bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Cooking In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite.
Drain well.
Place a wok or wide frying pan over high heat until hot.
Add vegetable oil, swirling to coat sides.
Add garlic and cook, stirring, until fragrant, about 5 seconds.
Add chicken and stir-fry for 2 minutes or until opaque.
Add leek and bell pepper and cook for 1 minute.
Stir in soy sauce, wine, brown bean sauce, vinegar, sesame oil, and noodles.
Cook and gently toss until heated through.

Recipe Summary

Main Dish
Stir Fried

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Shanghai Chow Mein Recipe