Shanghai Noodles With Chicken Stir Fry 上海粗炒 (Fast Chinese Cooking In A Wok)

Shanghai Noodles With Chicken Stir Fry. 上海粗炒 Simple and delicious. Thick and chewy noodles stir fry with chicken and vegetables. The noodles smother with soy sauce, garlic, sesame oil, oyster flavored sauce and ginger. Recipe is below:

Shanghai Noodles With Chicken Stir Fry

1 package Shanghai Noodles (600 grams)
3 to 4 oz. sliced chicken
1/2 carrot
1/2 onion
1/8 cabbage
3 tablespoons cooking oil
1/2 to 1 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon light soy sauce
1 to 2 tablespoon dark soy sauce
1 tablespoon oyster flavored sauce

To marinate chicken, put in bowl and add 2 tablespoons cooking oil, 1/2 teaspoon salt, 1 teaspoon soy sauce and 1/2 teaspoon cornstarch. Mix well and put in the fridge for at least 3 hours or more.

Slice carrots, onion and cabbage. Put Shanghai noodles in boiling water for 1 minute. Put noodles in cold running water and then strain the noodles.

Preheat a pan or wok at medium heat. Put chicken in and stir fry until the chicken is half cooked. Put chicken aside in a plate or bowl. Put garlic and ginger in pan or wok and add carrot, onion and cabbage. Stir fry briefly. Add 1 tablespoon cooking oil if required. Add noodles and continue to stir fry. Add light and dark soy sauce, salt and sesame oil. Turn stove heat on high for 1 minute and stir fry until noodles are well coated with the ingredients. Turn stove heat back to medium or low to medium. Add oyster flavored sauce. Put the chicken back in. Do a final stir fry. Serve on a plate or bowl. Enjoy!