By Joan Lipinski Cochran
As with most Shanghai recipes, this noodle dish features the flavors of soy sauce and sugar. Set aside 20 minutes for marinating the chicken and preparing the noodles to toss with cooked chicken and napa cabbage in this tasty stir fry.
8 ounces of chicken breast, cut in strips or bite-sized pieces
½ pound Shanghai noodles (sold in Asian markets)
1½ teaspoons sesame oil
1½ cups napa cabbage, shredded
2 cloves garlic, peeled and minced
4-6 tablespoons vegetable oil
3 tablespoons of hoisin sauce mixed with 1 tablespoon of water
Soy sauce, as needed
3 scallions, white sections sliced
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or sherry
½ teaspoon salt
1 teaspoon brown sugar
Ground black or white pepper to taste
1 teaspoon cornstarch
Combine the marinade ingredients and marinate the chicken for 20 minutes.
While the chicken is marinating, cook the noodles in a large pot of boiling water, stirring to separate. Check for doneness after five minutes (3 minutes if using fresh noodles) and remove from heat when they are cooked — but not overcooked (al dente). Drain. Rinse with cold water and drain again. Toss with sesame oil.
Rinse, dry and finely shred the cabbage. Peel and mince the garlic. Slice the scallion.
Heat 2 tablespoons of oil in a large pan or wok over medium high heat until the oil shimmers. Stir fry the garlic about 30 seconds, being careful not to burn it, and add the chicken, stir frying until it’s white and nearly cooked. Remove from the pan.
Heat 1 to 2 tablespoons of oil in the pan. Stir fry the cabbage about 2 minutes. Remove from the pan.
If needed, heat 1 to 2 tablespoons of oil. When it’s hot, add the noodles, stirring to coat them with oil and to make sure they don’t stick to the pan.
Add the hoisin-water mixture, tossing to coat the noodles. Taste and add soy sauce if needed. Stir in the cooked cabbage and chicken and heat through.
Serve the hot noodles sprinkled with the scallion.