This recipe for Shanghai Noodles is a real family favourite. It’s super tasty, and healthy as well. The hoisin and soy sauces give a great rich flavour to the dish, and the noodles pick up a wonderful taste being seared in the wok. This dish has been on our weekly family dinner rotation since I threw this recipe together years ago, and it is at no risk of falling off the list in the near future.
Give it a try and let me know what you think!
Couch to table in: 45 minutes
2 pounds Shanghai/Udon noodles, prepared
2 tablespoons white vinegar
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1/2 pound chicken stirfry
4 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons peanut oil
1/2 teaspoon minced garlic
1/2 teaspoon minced green onion, white part only
1 cup green onion cut on bias, green part only
3 cups julienned napa cabbage
1/2 teaspoon minced jalapeño
- In a small bowl combine the vinegar, hoisin sauce and cornstarch. Add the chicken, toss to coat and marinate for 5 minutes.
- In another bowl combine soy sauce and sugar. Stir well to dissolve sugar.
- Heat wok over High heat. Add 1 tablepoon oil. When hot add garlic and minced onion and stirfry for 10 seconds (be careful not to burn the garlic!).
- Add the chicken and stirfry until browned, about 3 minutes.
- Add the cabbage and stirfry until wilted, about 3 minutes. Transfer to a plate.
- Return wok to High heat and add reminaing 1 tablespoon oil. When hot add noodles and stirfry for 1 minute.
- Add sliced green onions, jalapeno and soy sauce mixture and stirfry 1 minute.
- Add chicken and cabbage, stir to heat through. Serve immediately.