Shanghai Noodles

By The Canadian Living Test Kitchen

34 people added this to their Recipe Box

This recipe makes 2 servings

Nutritional Info
Per serving: about	-
cal	757757 cal
pro	36 g36g pro
total fat	32 g32g total fat
sat. fat	4 g4g sat. fat
carb	85 g85g carb
fibre	4 g4g fibre
chol	96 mg96mg chol
sodium	1,005 mg1,005mg sodium
% RDI:	-
calcium	55 calcium
iron	4545 iron
vit A	55 vit A
vit C	9292 vit C
folate	1616 folate

Available in 400 g packages, cooked thick yellow miki noodles are ready to use – and the perfect amount for two. If you can't find them, use Shanghai-style noodles instead (see Tip), but you'll only need half the package.

Ingredients

4 boneless skinless chicken thighs 4 4boneless skinless chicken thighboneless skinless chicken thighs
1 tbsp sodium-reduced soy sauce 1 1tbsp tbspsodium-reduced soy sauce
1 tbsp Chinese rice wine , (optional)1 1tbsp tbspChinese rice wine or dry sherry, (optional)
1-1/2 tsp cornstarch 1-1/2 1-1/2tsp tspcornstarch
2 green onions 2 2green oniongreen onions
1 sweet green pepper 1 1sweet green peppersweet green peppers
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 garlic clove , minced1 1garlic clovegarlic cloves, minced
1 cup shredded cabbage 1 1cup cupshredded cabbage
1 pinch granulated sugar 1 1pinch pinchgranulated sugar
1 pinch salt 1 1pinch pinchsalt
1 pkg (400 g) precooked miki noodles 1 1pkg pkg(400 g) precooked miki noodles
2 tbsp hoisin sauce 2 2tbsp tbsphoisin sauce
1-1/2 tsp sesame oil 1-1/2 1-1/2tsp tspsesame oil

Preparation

Cut chicken into 1-inch (2.5 cm) cubes; place in bowl. Add soy sauce, rice wine (if using) and cornstarch; toss to coat. Marinate for 30 minutes.

Meanwhile, slice white parts of green onions into 1-inch (2.5 cm) lengths; thinly slice green parts. Set aside separately. Cut green pepper into quarters; thinly slice on diagonal. Set aside.

In wok or large skillet, heat half of the oil over medium-high heat; stir-fry garlic and white parts of onions until fragrant, about 1 minute. Add chicken mixture; stir-fry until juices run clear when chicken is pierced, about 3 minutes. Scrape into bowl.

Add remaining oil to wok; stir-fry cabbage, green pepper, sugar and salt for 1 minute. Add 1/4 cup (50 mL) water; cover and steam until water evaporates and cabbage is tender, about 3 minutes.

Add noodles, hoisin sauce and sesame oil, tossing to coat. Return chicken mixture to pan along with green parts of onions; cook until heated through.

Additional information : Tip: Shanghai-style noodles are white uncooked wheat noodles found in many Asian grocery stores. They must be cooked and rinsed before using. Half a 454 g pkg will be enough for this recipe.

Source : Canadian Living Magazine: March 2007