Shanghai Stir-Fried Noodles With Chicken
A quick and delicious Shanghai stir-fried noodle dish features chicken and vegetables prepared in a wok or skillet.
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Instructions
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Start boiling water for noodles.
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Cut chicken into 1-inch pieces or strips.
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Mix dark soy sauce, rice wine, salt, pepper, and cornstarch in a bowl; coat chicken and marinate at room temperature for 20 minutes, tossing occasionally.
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Cook noodles in boiling water until al dente; drain, rinse with cold water, and toss with sesame oil.
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Heat 2.5 tablespoons oil in a wok over medium-high heat. Stir-fry garlic for 30 seconds until fragrant.
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Add chicken and stir-fry for 5 minutes until nearly cooked; transfer chicken and garlic to a plate.
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Heat 2 tablespoons oil in the wok. Stir-fry cabbage for 2 minutes until wilted, seasoning with soy sauce and sugar if desired; transfer to the plate with the chicken and garlic.
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Heat remaining 1.5 tablespoons oil in the wok. Add noodles and stir-fry to coat them in oil, preventing sticking.
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Add hoisin-water mixture, tossing to coat noodles. Season with salt or soy sauce if desired. Return cooked chicken and cabbage and toss well.
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Remove from heat, toss with spring onions, and serve hot.