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Shanghai Stir-fried Noodles

Shanghai Stir-fried Noodles


  • 2 chicken breasts, 6 to 7 ounces each
  • Marinade:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • Salt and pepper, to taste
  • 1 teaspoon granulated sugar
  • 2 teaspoons cornstarch
  • Other:
  • 2 pounds fresh Shanghai noodles
  • 1 tablespoon sesame oil
  • 1 cup silver sprouts*
  • 2 cups Sui Choy (Napa Cabbage), cut into thin slices
  • 1 green onion
  • 1 tablespoon hot bean paste
  • 1 tablespoon dark soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame oil, optional
  • Oil for stir-frying
  • Extra soy sauce and/or salt, as needed


Cut the chicken breast into 1-inch cubes. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 15 minutes.

While the chicken is marinating, prepare the noodles and vegetables. Fill a large pot of water with enough water to cover the noodles. Bring to a boil. Add the noodles and boil the noodles for 5 minutes. Drain, run under cold water, and drain again. Toss with 1 tablespoon sesame oil.

Wash the vegetables as needed. Rinse and drain the sprouts. Chop the cabbage into thin slices. Chop the green onion on the diagonal into 1-inch pieces

Heat the wok over medium-high to high heat. Add 3 tablespoons oil. When the oil is ready, add the green onion. Stir-fry for 10 - 15 seconds, then add the chicken cubes. Stir-fry until the chicken turns white and is about 80 percent cooked.

Add the shredded cabbage. Stir-fry for about 2 minutes or until it is softened, seasoning with a bit of salt or soy soy sauce if desired. Remove the chicken and cabbage from the wok.

Add 2 tablespoons oil. When the oil is hot, add the bean paste. Stir-fry for a few seconds, then add the noodles. Stir in the dark soy sauce and sugar. Add the other ingredients back into the wok and mix thoroughly. Stir in the silver sprouts. Heat through. Remove from the heat and stir in the sesame oil. Serve hot.

*Silver sprouts are merely bean sprouts that have been ;topped and tailed - they have had both ends cut off. The purpose in trimming the sprouts is simply to make a more attractive dish. You can skip this step if desired.

Yield: 4 Servings

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