Shanghai Chow Mein
|Soy sauce||1 Tablespoon|
|Chicken breast halves||2 , skinned, boned, and thinly sliced|
|Shanghai style noodles/Egg noodles||1 Pound (1 Package)|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Teaspoon, minced|
|Leek||1 , trimmed and cut into 1 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|
Combine marinade ingredients in a small bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite.
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.