Shanghai Stir-fried Noodles

Shanghai Stir-fried Noodles

Serves 4

INGREDIENTS:
2 chicken breasts, 6 to 7 ounces each

Marinade:
2 tablespoons soy sauce
1 tablespoon rice vinegar
Salt and pepper, to taste
1 teaspoon granulated sugar
2 teaspoons cornstarch

Other:
2 pounds fresh Shanghai noodles
1 tablespoon sesame oil
1 cup bean sprouts
2 cups Napa Cabbage cut into thin slices
1 green onion
1 tablespoon hot bean paste
1 tablespoon dark soy sauce
1 teaspoon granulated sugar
1 teaspoon sesame oil, optional
Oil for stir-frying
Extra soy sauce and/or salt, as needed

PREPARATION:
Cut the chicken breast into 1-inch cubes. Add the
marinade ingredients, adding the cornstarch last.
Marinate the chicken for 15 minutes.

While the chicken is marinating, prepare the
noodles and vegetables.

Fill a large pot of water with enough water to
cover the noodles. Bring to a boil. Add the noodles
and boil the noodles for 5 minutes. Drain, run
under cold water, and drain again. Toss with 1
tablespoon sesame oil.

Wash the vegetables as needed. Chop the cabbage
into thin slices.Chop the green onion on the
diagonal into 1-inch pieces

Heat the wok over medium-high to high heat. Add 3
tablespoons oil. When the oil is ready, add the
green onion. Stir-fry for 10 - 15 seconds, then
add the chicken cubes. Stir-fry until the chicken
turns white and is about 80 percent cooked.

Add the shredded cabbage. Stir-fry for about 2
minutes or until it is softened, seasoning with a
bit of salt or soy soy sauce if desired. Remove
the chicken and cabbage from the wok.

Add 2 tablespoons oil. When the oil is hot, add
the bean paste. Stir-fry for a few seconds, then
add the noodles. Stir in the dark soy sauce and
sugar. Add the other ingredients back into the wok
and mix thoroughly. Stir in the silver sprouts.
Heat through. Remove from the heat and stir in the
sesame oil. Serve hot.