Spicy Shanghai Noodles with Chicken
Spicy Shanghai Noodles with Chicken
Ingredients
For the Chicken Marinade
- 1 pound 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 Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine, (or dry sherry)
- 1 tablespoon chili garlic sauce, (or more, to taste)
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1/4 cup chicken broth
For the Noodles and Stir-fry
- 1 pound Shanghai style thick wheat noodles, fresh or dried
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 red bell pepper, thinly sliced
- 3 cups Napa cabbage, chopped
- 2 scallions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1/2 teaspoon sesame oil. Mix well to coat the chicken and set aside to marinate.
⏱️ 10 min - 2
In a small bowl, whisk together the sauce ingredients: 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Shaoxing wine, 1 tablespoon chili garlic sauce, 1 teaspoon granulated sugar, 1/2 teaspoon white pepper, and 1/4 cup chicken broth. Set aside.
⏱️ 5 min
- 3
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. Set aside.
⏱️ 8 min
- 4
Heat 1 tablespoon of vegetable 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 3-5 minutes. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced red bell pepper and chopped Napa cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 7
Add the cooked noodles and the stir-fried chicken back into the wok with the vegetables. Pour the prepared sauce over everything.
⏱️ 1 min
- 8
Toss everything together continuously for 2-3 minutes, ensuring the noodles and chicken are evenly coated with the sauce and heated through. If the noodles seem too dry, you can add a splash more chicken broth.
⏱️ 3 min
- 9
Serve immediately, garnished with sliced scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shanghai Noodles with Chicken
Ingredients
For the Chicken Marinade
- 1 pound 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 Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine, (or dry sherry)
- 1 tablespoon chili garlic sauce, (or more, to taste)
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1/4 cup chicken broth
For the Noodles and Stir-fry
- 1 pound Shanghai style thick wheat noodles, fresh or dried
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 red bell pepper, thinly sliced
- 3 cups Napa cabbage, chopped
- 2 scallions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1/2 teaspoon sesame oil. Mix well to coat the chicken and set aside to marinate.
⏱️ 10 min - 2
In a small bowl, whisk together the sauce ingredients: 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Shaoxing wine, 1 tablespoon chili garlic sauce, 1 teaspoon granulated sugar, 1/2 teaspoon white pepper, and 1/4 cup chicken broth. Set aside.
⏱️ 5 min - 3
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. Set aside.
⏱️ 8 min - 4
Heat 1 tablespoon of vegetable 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 3-5 minutes. Remove the chicken from the wok and set aside.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced red bell pepper and chopped Napa cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 7
Add the cooked noodles and the stir-fried chicken back into the wok with the vegetables. Pour the prepared sauce over everything.
⏱️ 1 min - 8
Toss everything together continuously for 2-3 minutes, ensuring the noodles and chicken are evenly coated with the sauce and heated through. If the noodles seem too dry, you can add a splash more chicken broth.
⏱️ 3 min - 9
Serve immediately, garnished with sliced scallions.
⏱️ 1 min