This dish – and I mean it – is incredible.
It could have been the fresh egg noodles, it could have been the oil… it was probably all of it… though they were as good as I have ever had in any Chinese restaurant, ever.
It is a bit hard to explain, though whereas so often noodles cooked at home just have a consistent, solid flavour, there were layers, clarity and cleanliness to these noodles. Home cooking it is not.
Why is worked, I really don’t know though certainly, have your wok high and marinate the chicken for a few hours if you can.
When we cook, we only type up recipes that are clearly standout and worth it.
This noodle dish is the level above.
(Just don’t cut corners on the noodles and make the time to get quality, fresh, Chinese egg noodles from a Chinese grocer.)
250gm chicken thigh, cut into 1cm cubes
240gm Shanghai-style egg noodles
1 1/2 tsp sesame oil
1 cup shredded cabbage
1 large clove garlic, peeled and minced
1 spring onion, cut into 2 cm pieces
Marinade for the Chicken
2 tsp dark soy sauce
2 tsp Chinese rice wine
1/2 tsp salt
Good pinch of ground white pepper
6 tbsp sunflower oil for stir-frying
1 tbsp hoisin sauce mixed with 1 1/2 tbsp water
1 tbsp soy sauce, 1 tbsp sugar combined
- Combine the marinade ingredients and marinate the chicken for an hour or more.
- Prepare the noodles according to the instructions. Rinse and toss with the sesame oil.
- Heat 2 tbsp of oil in a hot wok. Add the cabbage and stir-fry for 2 minutes. Season with the soy sauce and sugar while stir-frying. Set aside.
- Heat up 1 1/2 tbsp oil in the wok, again over a high-heat. Add the noodles and stir fry quickly, ensuring they do not stick. Stir fry for a minute or two.
- Add the hoisin and toss to combine. Add the cooked chicken and cabbage.
- Add the spring onion, stir and heat through for a minute or two.
- Serve immediately.
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