Shanghai chow mein

Yield: 6 Servings

Measure Ingredient
1 tablespoon Soy sauce
2 teaspoons Corn starch
2 \N Chicken breast 1/2; skinned and boned, thinly sliced
1 pack (about 1 lb.) Shanghai-style noodles or fresh egg noodles
2 tablespoons Vegetable oil
1 teaspoon Minced garlic
1 \N Leek; cut into 1-1/2 inch slivers
1 \N Red bell pepper; seeded and cut, into matchsticks
3 tablespoons Soy sauce
1 tablespoon Shao Hsing wine or dry sherry
2 tablespoons Sweet brown bean sauce
2 tablespoons Chinklang vinegar or red wine vinegar
4 tablespoons Sesame oil

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 or 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. Ad garlic and cook stirring, until fragrant, about 5 seconds. Add chicken and stir-fry for 2 minutes or unitl 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 gnetly toss until heated through.

Tip Shanghai noodles are a slighlty thicker version of t basic fresh Chinese egg noodles. If these are unavailable, any egg noodles may be substituted.

Recipe by: Charlene Clemens-Powers Posted to TNT Recipes Digest by TRANSCRIBE@... on Jan 31, 1998

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