Spicy Chicken Shanghai Noodles
Spicy Chicken Shanghai Noodles
Ingredients
For the Chicken Marinade
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned
- 3 cups napa cabbage, chopped
- 3 green onions, sliced, white and green parts separated
For the Spicy Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, for color
- 2 tablespoons oyster sauce
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, cornstarch, and 1/2 teaspoon sesame oil. Mix well and set aside to marinate while you prepare the other ingredients.
⏱️ 10 min
- 2
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Toss with 1 teaspoon of canola oil to keep them from clumping.
⏱️ 8 min
- 3
In a small bowl, whisk together the sauce ingredients: 3 tablespoons soy sauce, dark soy sauce, oyster sauce, chili garlic sauce, rice vinegar, sugar, and chicken broth. Set aside.
⏱️ 3 min
- 4
Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-6 minutes. Remove the chicken from the wok and set aside.
⏱️ 6 min
- 5
Add the remaining 1 tablespoon of canola oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the red bell pepper, julienned carrots, and the white parts of the green onions to the wok. Stir-fry for 2-3 minutes until vegetables start to soften.
⏱️ 3 min
- 7
Add the chopped napa cabbage and stir-fry for another 2-3 minutes until wilted.
⏱️ 3 min
- 8
Add the cooked noodles and the cooked chicken back into the wok with the vegetables. Pour the prepared spicy sauce over everything.
⏱️ 1 min
- 9
Toss everything together until the noodles and chicken are evenly coated with the sauce and heated through, about 2-3 minutes. Add the green parts of the green onions and toss once more.
⏱️ 3 min
- 10
Serve immediately and enjoy your Spicy Chicken Shanghai Noodles!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Shanghai Noodles
For the Chicken Marinade
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned
- 3 cups napa cabbage, chopped
- 3 green onions, sliced, white and green parts separated
For the Spicy Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, for color
- 2 tablespoons oyster sauce
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, cornstarch, and 1/2 teaspoon sesame oil. Mix well and set aside to marinate while you prepare the other ingredients.
⏱️ 10 min - 2
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Toss with 1 teaspoon of canola oil to keep them from clumping.
⏱️ 8 min - 3
In a small bowl, whisk together the sauce ingredients: 3 tablespoons soy sauce, dark soy sauce, oyster sauce, chili garlic sauce, rice vinegar, sugar, and chicken broth. Set aside.
⏱️ 3 min - 4
Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-6 minutes. Remove the chicken from the wok and set aside.
⏱️ 6 min - 5
Add the remaining 1 tablespoon of canola oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the red bell pepper, julienned carrots, and the white parts of the green onions to the wok. Stir-fry for 2-3 minutes until vegetables start to soften.
⏱️ 3 min - 7
Add the chopped napa cabbage and stir-fry for another 2-3 minutes until wilted.
⏱️ 3 min - 8
Add the cooked noodles and the cooked chicken back into the wok with the vegetables. Pour the prepared spicy sauce over everything.
⏱️ 1 min - 9
Toss everything together until the noodles and chicken are evenly coated with the sauce and heated through, about 2-3 minutes. Add the green parts of the green onions and toss once more.
⏱️ 3 min - 10
Serve immediately and enjoy your Spicy Chicken Shanghai Noodles!
⏱️ 1 min