This stir-fried chicken dish uses Shanghai-style noodles. These are thick noodles that are packaged in plastic bags and sold fresh in Asian/Chinese markets. If you can’t get hold of Shanghai noodles then feel free to replace them with Japanese udon noodles, or you can use thick Italian pasta such as linguini or tagliatelle. While this dish is usually served as a side dish, it is hearty enough to be a quick dinner in itself. You can adjust the seasonings to your taste.
- 8 ounces chicken breast
- 1/2 pound Shanghai-style noodles
- 1 1/2 teaspoons sesame oil (or as needed)
- 1 cup cabbage (shredded)
- 1 large clove garlic (peeled and minced)
- 1 spring onion
- 6 tablespoons oil (divided, for stir-frying, or as needed)
- 1 tablespoon hoisin sauce (mixed with 1 1/2 tablespoons water)
- Optional: additional soy sauce, salt, or sugar for seasonings as desired
- For the Marinade:
- 2 teaspoons dark soy sauce
- 2 teaspoon Chinese rice wine or dry sherry
- 1/2 teaspoon salt
- Ground black or white pepper. to taste
- Pinch cornstarch
- Cut the chicken into 1-inch or bite-size cubes (or you can cut the chicken into slices or strips).
- Combine the marinade ingredients (dark soy sauce, rice wine, salt, pepper, cornstarch). Use it to coat the chicken and marinate for 20 minutes. While the chicken is marinating, you will prepare the remainder of the ingredients.
- 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, and toss with sesame oil.
- Wash and finely shred the cabbage.
- Peel and mince the garlic.
- Cut the spring onion into 1-inch pieces.
- 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.
- 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.
- 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.
This recipe uses chicken as one of the main ingredients, but you can use pork or beef instead. If you want to use pork or beef, substitute this marinade:
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1/2 tablespoon rice wine or Shaoxing rice
Marinate 15 to 30 minutes before cooking.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||9 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||3 g|