Shanghai chow mein
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Corn starch |
| 2 | 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 | Leek; cut into 1-1/2 inch slivers | |
| 1 | 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 |
Directions
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