Chicken and Shrimp Shanghai Noodles
Chicken and Shrimp Shanghai Noodles
Ingredients
For the Noodles
- 1 pound fresh Shanghai noodles
- 1 teaspoon sesame oil
For the Protein
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1/2 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Vegetables
- 4 cups napa cabbage, chopped
- 1 carrots, large, julienned
- 4 ounces shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced, for garnish
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1/4 cup chicken broth
Other
- 2 tablespoons vegetable oil
Instructions
- 1
Prepare the chicken and shrimp: In a medium bowl, combine the cut chicken thighs with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Toss to coat and set aside. In a separate bowl, toss the shrimp with 1/2 teaspoon of cornstarch and a pinch of white pepper. Set aside.
⏱️ 5 min
- 2
Prepare the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, rice vinegar, granulated sugar, white pepper, and chicken broth. Set aside.
⏱️ 3 min
- 3
Cook the noodles: Bring a large pot of water to a boil. Add the fresh Shanghai noodles and cook according to package directions until al dente (usually 2-3 minutes). Drain well, then toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
⏱️ 5 min•🌡️ 212
- 4
Cook the chicken: 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 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Cook the shrimp: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the seasoned shrimp and stir-fry for 1-2 minutes per side, until pink and cooked through. Remove the shrimp from the wok and set aside.
⏱️ 3 min
- 6
Sauté the aromatics and vegetables: Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant. Add the julienned carrots and sliced shiitake mushrooms. Stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min
- 7
Add the cabbage: Add the chopped napa cabbage to the wok. Stir-fry for 2-3 minutes until the cabbage begins to wilt.
⏱️ 3 min
- 8
Combine and finish: Return the cooked chicken and shrimp to the wok with the vegetables. Add the cooked Shanghai noodles. Pour the prepared sauce over everything. Toss well to combine all ingredients and ensure the noodles are evenly coated with the sauce. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 9
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Shrimp Shanghai Noodles
For the Noodles
- 1 pound fresh Shanghai noodles
- 1 teaspoon sesame oil
For the Protein
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1/2 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Vegetables
- 4 cups napa cabbage, chopped
- 1 carrots, large, julienned
- 4 ounces shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced, for garnish
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1/4 cup chicken broth
Other
- 2 tablespoons vegetable oil
Instructions
- 1
Prepare the chicken and shrimp: In a medium bowl, combine the cut chicken thighs with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Toss to coat and set aside. In a separate bowl, toss the shrimp with 1/2 teaspoon of cornstarch and a pinch of white pepper. Set aside.
⏱️ 5 min - 2
Prepare the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, rice vinegar, granulated sugar, white pepper, and chicken broth. Set aside.
⏱️ 3 min - 3
Cook the noodles: Bring a large pot of water to a boil. Add the fresh Shanghai noodles and cook according to package directions until al dente (usually 2-3 minutes). Drain well, then toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
⏱️ 5 min•🌡️ 212 - 4
Cook the chicken: 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 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Cook the shrimp: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the seasoned shrimp and stir-fry for 1-2 minutes per side, until pink and cooked through. Remove the shrimp from the wok and set aside.
⏱️ 3 min - 6
Sauté the aromatics and vegetables: Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant. Add the julienned carrots and sliced shiitake mushrooms. Stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min - 7
Add the cabbage: Add the chopped napa cabbage to the wok. Stir-fry for 2-3 minutes until the cabbage begins to wilt.
⏱️ 3 min - 8
Combine and finish: Return the cooked chicken and shrimp to the wok with the vegetables. Add the cooked Shanghai noodles. Pour the prepared sauce over everything. Toss well to combine all ingredients and ensure the noodles are evenly coated with the sauce. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 9
Serve immediately, garnished with sliced green onions.
⏱️ 1 min