Halal Shanghai Fried Noodles
Halal Shanghai Fried Noodles
Ingredients
For the Velvet Chicken
- 1/2 pound chicken breast, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 teaspoon halal soy sauce
- 1 teaspoon halal rice cooking wine
- 1/2 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound fresh Shanghai noodles, thick, roundish
- 8 ounces bok choy, chopped into 1-inch pieces
- 3 tablespoons cooking oil, divided
For the Sauce
- 2 tablespoons halal oyster sauce
- 1 teaspoon halal chicken powder
- 1 tablespoon halal soy sauce
- 1 tablespoon halal dark soy sauce
- 1/4 cup water
- 1/4 teaspoon halal MSG (Yum Yum), optional
- 1/2 teaspoon white pepper
- 1 tablespoon halal rice cooking wine
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the velvet chicken: In a medium bowl, combine the sliced chicken with cornstarch, 1 teaspoon halal soy sauce, 1 teaspoon halal rice cooking wine, and 1/2 teaspoon sesame oil. Mix well and let marinate for at least 15 minutes.
⏱️ 15 min
- 2
Prepare the noodles: Heat a large wok over high heat until smoking. Add water to the wok and bring to a rolling boil. Add the fresh Shanghai noodles and cook until tender, about 2-3 minutes. Do not overcook. Drain the noodles immediately and set aside.
⏱️ 5 min
- 3
Clean the wok: Briefly rinse the wok with water to remove any starch residue from the noodles. This prevents sticking during stir-frying. Dry the wok thoroughly.
⏱️ 1 min
- 4
Stir-fry the chicken: Heat the clean wok over high heat until smoking. Add 1 tablespoon of cooking oil and swirl to coat the surface. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 2-3 minutes. If possible, allow flames to kiss the chicken for 'wok hei'. Remove the chicken from the wok and set aside.
⏱️ 3 min
- 5
Combine and season: Add the remaining 2 tablespoons of cooking oil to the hot wok. Return the cooked Shanghai noodles to the wok. Add the halal oyster sauce, halal chicken powder, 1 tablespoon halal soy sauce, and halal dark soy sauce. Pour in the 1/4 cup of water. Toss vigorously to combine and coat the noodles evenly.
⏱️ 3 min
- 6
Add vegetables and further seasoning: Add the chopped bok choy to the wok. Continue to stir-fry for 1-2 minutes until the bok choy is slightly tender-crisp. Sprinkle in the halal MSG (if using) and white pepper. Add the cooked chicken back into the wok.
⏱️ 2 min
- 7
Finish with 'wok hei': Pour 1 tablespoon of halal rice cooking wine around the edges of the wok. As it hits the hot surface, it should ignite, creating flames and infusing the dish with 'wok hei'. Immediately after, pour 1 teaspoon of sesame oil around the edges of the wok, allowing it to briefly ignite as well.
⏱️ 1 min
- 8
Final toss and serve: Vigorously toss and stir-fry all ingredients together for another minute to ensure everything is well combined, coated with sauce, and infused with the smoky essence. Serve the Shanghai noodles immediately in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Halal Shanghai Fried Noodles
For the Velvet Chicken
- 1/2 pound chicken breast, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 teaspoon halal soy sauce
- 1 teaspoon halal rice cooking wine
- 1/2 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound fresh Shanghai noodles, thick, roundish
- 8 ounces bok choy, chopped into 1-inch pieces
- 3 tablespoons cooking oil, divided
For the Sauce
- 2 tablespoons halal oyster sauce
- 1 teaspoon halal chicken powder
- 1 tablespoon halal soy sauce
- 1 tablespoon halal dark soy sauce
- 1/4 cup water
- 1/4 teaspoon halal MSG (Yum Yum), optional
- 1/2 teaspoon white pepper
- 1 tablespoon halal rice cooking wine
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the velvet chicken: In a medium bowl, combine the sliced chicken with cornstarch, 1 teaspoon halal soy sauce, 1 teaspoon halal rice cooking wine, and 1/2 teaspoon sesame oil. Mix well and let marinate for at least 15 minutes.
⏱️ 15 min - 2
Prepare the noodles: Heat a large wok over high heat until smoking. Add water to the wok and bring to a rolling boil. Add the fresh Shanghai noodles and cook until tender, about 2-3 minutes. Do not overcook. Drain the noodles immediately and set aside.
⏱️ 5 min - 3
Clean the wok: Briefly rinse the wok with water to remove any starch residue from the noodles. This prevents sticking during stir-frying. Dry the wok thoroughly.
⏱️ 1 min - 4
Stir-fry the chicken: Heat the clean wok over high heat until smoking. Add 1 tablespoon of cooking oil and swirl to coat the surface. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 2-3 minutes. If possible, allow flames to kiss the chicken for 'wok hei'. Remove the chicken from the wok and set aside.
⏱️ 3 min - 5
Combine and season: Add the remaining 2 tablespoons of cooking oil to the hot wok. Return the cooked Shanghai noodles to the wok. Add the halal oyster sauce, halal chicken powder, 1 tablespoon halal soy sauce, and halal dark soy sauce. Pour in the 1/4 cup of water. Toss vigorously to combine and coat the noodles evenly.
⏱️ 3 min - 6
Add vegetables and further seasoning: Add the chopped bok choy to the wok. Continue to stir-fry for 1-2 minutes until the bok choy is slightly tender-crisp. Sprinkle in the halal MSG (if using) and white pepper. Add the cooked chicken back into the wok.
⏱️ 2 min - 7
Finish with 'wok hei': Pour 1 tablespoon of halal rice cooking wine around the edges of the wok. As it hits the hot surface, it should ignite, creating flames and infusing the dish with 'wok hei'. Immediately after, pour 1 teaspoon of sesame oil around the edges of the wok, allowing it to briefly ignite as well.
⏱️ 1 min - 8
Final toss and serve: Vigorously toss and stir-fry all ingredients together for another minute to ensure everything is well combined, coated with sauce, and infused with the smoky essence. Serve the Shanghai noodles immediately in bowls.
⏱️ 1 min