|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||33%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 15mg||75%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 find Shanghai noodles, 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.
“A very clear and detailed step-by-step recipe, which leaves the cook nothing to worry about. The recipe seems involved, but it really isn’t. The entire dish came together in about 35 minutes. Although the author states that this was intended to be a side dish for 4, it would also make a healthy main dish serving for 2 people.” —Diana Andrews
8 ounces chicken breast
For the Marinade:
2 teaspoons dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon kosher salt
Freshly ground black or white pepper, to taste
Pinch of cornstarch
For the Stir-Fry:
1/2 pound fresh Shanghai-style noodles
1 1/2 teaspoons sesame oil, or as needed
6 tablespoons oil, divided
1 large clove garlic, minced
1 cup shredded cabbage
Soy sauce, salt, or sugar, optional, for seasoning
1 tablespoon hoisin sauce, mixed with 1 1/2 tablespoons water
1 medium spring onion, cut into 1-inch pieces
Steps to Make It
Gather the ingredients.
Cut the chicken into 1-inch or bite-size cubes, or thin slices or strips.
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 at room temperature for 20 minutes, tossing occasionally, while you prepare the remainder of the stir-fry ingredients.
Cook the noodles in a large pot of boiling water, stirring frequently to separate, until the noodles are al dente. Drain thoroughly. Rinse with cold water to cool, toss with the sesame oil, and set aside.
Drain thoroughly. Rinse with cold water to cool, toss with the sesame oil, and set aside.
In a wok or skillet, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil shimmers, add the garlic. Stir-fry until fragrant, about 30 seconds.
Add the chicken. Stir-fry until they turn white and are nearly cooked through, about 5 minutes. Transfer the chicken and garlic to a plate.
Heat 2 tablespoons oil in the wok. When the oil shimmers, add the cabbage. Stir-fry until wilted, about 2 minutes. Season with a bit of soy sauce and sugar while stir-frying, if desired. Transfer to the plate with the chicken and garlic.
Heat the remaining 1 1/2 tablespoons oil in the wok. When the oil shimmers, add the noodles. Stir-fry quickly until the noodles are coated in the oil and making sure they don’t stick to the pan.
Add the hoisin-water mixture, tossing to coat the noodles. Adjust the seasoning with salt or soy sauce if desired. Return the cooked chicken and cabbage and toss well.
Remove from the heat and toss with the spring onions. Serve hot and enjoy!
This recipe uses chicken as one of the main ingredients, but you can use pork or beef instead with a slightly different marinade: Combine 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 teaspoon sugar, 1/2 teaspoon cornstarch, and 1/2 tablespoon rice wine or Shaoxing rice wine. Add the pork or beef and marinate 15 to 30 minutes before cooking.