Shanghai Noodles Recipe

Name: Shanghai Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1/2 teaspoon ground szechaun peppercorn; 1/2 cup chicken stock; 3 tablespoons soy sauce; 2 tablespoons black rice vinegar or 2 tablespoons balsamic vinegar; 2 tablespoons white wine or 2 tablespoons dry sherry; 2 teaspoons sesame oil; 2 teaspoons cornstarch; Chicken and Noodles; 2 (6 ounce) boneless skinless chicken breasts, thinly sliced; 3 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 lb fresh shanghai noodles or 1 lb Chinese egg noodles; 1/2 cup raw cashews; 2 tablespoons peanut oil; 1 clove garlic, minced; 2 teaspoons finely grated fresh ginger; 1 red bell pepper, thinly sliced; 4 spring onions, white and green parts,thinly sliced diagonally; 1/4 lb shiitake mushroom, halved; 3 cups baby spinach leaves; 1/2 cup fresh coarsely chopped chopped cilantro; 3 tablespoons coarsely chopped of fresh mint

Servings: persons

Sauce
1/2 teaspoon ground szechaun peppercorn
1/2 cup chicken stock
3 tablespoons soy sauce
2 tablespoons black rice vinegar or 2 tablespoons balsamic vinegar
2 tablespoons white wine or 2 tablespoons dry sherry
2 teaspoons sesame oil
2 teaspoons cornstarch
Chicken and Noodles
2 (6 ounce) boneless skinless chicken breasts, thinly sliced
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 lb fresh shanghai noodles or 1 lb Chinese egg noodles
1/2 cup raw cashews
2 tablespoons peanut oil
1 clove garlic, minced
2 teaspoons finely grated fresh ginger
1 red bell pepper, thinly sliced
4 spring onions, white and green parts,thinly sliced diagonally
1/4 lb shiitake mushroom, halved
3 cups baby spinach leaves
1/2 cup fresh coarsely chopped chopped cilantro
3 tablespoons coarsely chopped of fresh mint

1
Toast the peppercorns in a dry pan for 30 to 60 seconds
2
Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
3
Place the chicken in a bowl with the oyster sauce and soy sauce
4
Stir together and let stand 15 minutes
5
Bring a large pot of water to a boil
6
Cook according to directions on package, drain, rinse and drain again
7
Preheat the oven to 375*F
8
Toast the cashews in the oven for 5 to 7 minutes until golden
9
Coarsley chop and set aside
10
Place a wok or wide skillet over high heat until hot
11
Add the peanut oil and swirl the pan to coat the bottom and sides with oil
12
Add the ginger and garlic and cook until fragrant, about 10 seconds
13
Add the chicken and stir fry for 2 minutes
14
Add the bell pepper and mushrooms, and cook for 1 minute
15
Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
16
Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
17
Cook, gently tossing, until heated through
18
Sprinkle the cilantro and mint on top
19
Serve!

706

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Sauce, 1/2 teaspoon ground szechaun peppercorn, 1/2 cup chicken stock, 3 tablespoons soy sauce, and more.

Yes, Shanghai Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shanghai Noodles

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