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Shanghai Chow Mein Recipe
|Soy sauce||1 Tablespoon (For Making Marinade)|
|Chicken breast halves||2 , skinned, boned, and thinly sliced|
|Shanghai style noodles/Fresh egg noodles||1 Pound (1 Package, Fresh)|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Leek||1 , trimmed and cut into 1 1/2-inch slivers|
|Red bell pepper||1 , seeded and cut into matchstick pieces|
|Soy sauce||3 Tablespoon|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Sweet brown bean sauce||2 Tablespoon|
|Chinkiang vinegar/Red wine vinegar||2 Tablespoon|
|Sesame oil||4 Teaspoon|
Serving size: Complete recipe
Calories 1794 Calories from Fat 641
% Daily Value*
Total Fat 72 g111.3%
Saturated Fat 8 g40%
Trans Fat 0.1 g
Cholesterol 199.5 mg
Sodium 5451.3 mg227.1%
Total Carbohydrates 167 g55.7%
Dietary Fiber 8.4 g33.8%
Sugars 17.1 g
Protein 89 g178.9%
Vitamin A 140.6% Vitamin C 314.5%
Calcium 17.4% Iron 45%
*Based on a 2000 Calorie diet
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.
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.