Shanghai Chicken And Noodles Recipes

SHANGHAI CHICKEN AND NOODLES

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
• Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

SHANGHAI CHICKEN AND NOODLES

Steps:

• Cook fettuccine according to the directions on the box. Drain well and set aside.
• While fettuccine is cooking spray a nonstick wok or 12 inch skillet with cooking spray. Over medium high heat cook chicken for 3 to 4 minutes or until golden brown stirring often. Stir in the vegetables and mushrooms cooking for approximately 3 minutes or until tender crisp and chicken is no longer pink in the center.
• Stir the hoisin sauce into the chicken mixture and heat until boiling, stirring constantly. Boil and stir for one minute. Add well drained fettuccine and toss well until coated and heated through. Serve immediately.

STIR-FRIED SHANGHAI NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes. Drain and reserve the marinade for later.
• Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done. Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.

SHANGHAI NOODLES

Steps:

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

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• In a medium bowl, season pork with salt and pepper.
• In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
• Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
• Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
• Mix in cabbage and stir-fry until tender.
• Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
• Remove from heat and garnish with sesame seeds.