Shanghai Chow Mein Recipe
Ingredients
| Marinade | ||
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| 2 chicken breast halves, skinned, boned, and thinly sliced | ||
| Egg noodles package | 1 | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| 1 leek, trimmed and cut into 1 1/2-inch slivers | ||
| 1 red bell pepper, seeded and cut into matchstick pieces | ||
| Soy sauce | 3 Tablespoon | |
| 1 tablespoon Shao Hsing wine or dry sherry | ||
| 2 tablespoons sweet brown bean sauce | ||
| 2 tablespoons Chinkiang vinegar or red wine vinegar | ||
| Sesame oil | 4 Teaspoon | |
Directions
Preparation Combine marinade ingredients in a small bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Cooking In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite.
Drain well.
Place a wok or wide frying pan over high heat until hot.
Add vegetable oil, swirling to coat sides.
Add garlic and cook, stirring, until fragrant, about 5 seconds.
Add chicken and stir-fry for 2 minutes or until opaque.
Add leek and bell pepper and cook for 1 minute.
Stir in soy sauce, wine, brown bean sauce, vinegar, sesame oil, and noodles.
Cook and gently toss until heated through.
Add chicken and stir to coat.
Set aside for 30 minutes.
Cooking In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite.
Drain well.
Place a wok or wide frying pan over high heat until hot.
Add vegetable oil, swirling to coat sides.
Add garlic and cook, stirring, until fragrant, about 5 seconds.
Add chicken and stir-fry for 2 minutes or until opaque.
Add leek and bell pepper and cook for 1 minute.
Stir in soy sauce, wine, brown bean sauce, vinegar, sesame oil, and noodles.
Cook and gently toss until heated through.
Chef
