Spicy Chicken Shanghai Noodles
Spicy Chicken Shanghai Noodles
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 teaspoon sesame oil
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon oyster sauce
- 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 Vegetables
- 1 pound fresh Shanghai noodles, or thick udon noodles
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 1/2 yellow onion, medium, thinly sliced
- 1 cup carrots, julienned
- 2 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 teaspoon sesame oil. Mix well to coat the chicken. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, 1 tablespoon chili garlic sauce, 1 teaspoon granulated sugar, 1/2 teaspoon white pepper, and 1/4 cup chicken broth. Set aside.
⏱️ 3 min
- 3
Cook the Shanghai noodles according to package directions until al dente. Drain well and set aside. If using fresh noodles, they may only need a quick blanch (1-2 minutes).
⏱️ 5 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 4-5 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 yellow onion and julienned carrots to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
⏱️ 3 min
- 7
Add the chopped napa cabbage to the wok and stir-fry for another 2-3 minutes until it wilts.
⏱️ 3 min
- 8
Return the cooked chicken to the wok. Add the drained noodles and pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and vegetables are evenly coated with the sauce. Continue to stir-fry for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
⏱️ 4 min
- 9
Serve immediately, garnished with sliced scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Shanghai Noodles
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 teaspoon sesame oil
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon oyster sauce
- 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 Vegetables
- 1 pound fresh Shanghai noodles, or thick udon noodles
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 1/2 yellow onion, medium, thinly sliced
- 1 cup carrots, julienned
- 2 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 teaspoon sesame oil. Mix well to coat the chicken. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, 1 tablespoon chili garlic sauce, 1 teaspoon granulated sugar, 1/2 teaspoon white pepper, and 1/4 cup chicken broth. Set aside.
⏱️ 3 min - 3
Cook the Shanghai noodles according to package directions until al dente. Drain well and set aside. If using fresh noodles, they may only need a quick blanch (1-2 minutes).
⏱️ 5 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 4-5 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 yellow onion and julienned carrots to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
⏱️ 3 min - 7
Add the chopped napa cabbage to the wok and stir-fry for another 2-3 minutes until it wilts.
⏱️ 3 min - 8
Return the cooked chicken to the wok. Add the drained noodles and pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and vegetables are evenly coated with the sauce. Continue to stir-fry for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
⏱️ 4 min - 9
Serve immediately, garnished with sliced scallions.
⏱️ 1 min