Shanghai Noodles

Tasty Tidbits's Note:

I think this recipe perfectly embodies what the RSC Winter 2005 contest is all about. I really enjoyed creating it and think it turned out fabulous and hope you will agree!

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

Sauce

• 1/2 teaspoon ground szechaun peppercorn
• 1/2 cup chicken stock
• 3 tablespoons soy sauce
• 2 tablespoons black rice vinegar or 2 tablespoons balsamic vinegar
• 2 tablespoons white wine or 2 tablespoons dry sherry
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch

Chicken and Noodles

• 2 (6 ounce) boneless skinless chicken breasts, thinly sliced
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 lb fresh shanghai noodles or 1 lb Chinese egg noodles
• 1/2 cup raw cashews
• 2 tablespoons peanut oil
• 1 clove garlic, minced
• 2 teaspoons finely grated fresh ginger
• 1 red bell pepper, thinly sliced
• 4 spring onions, white and green parts,thinly sliced diagonally
• 1/4 lb shiitake mushroom, halved
• 3 cups baby spinach leaves
• 1/2 cup fresh coarsely chopped chopped cilantro
• 3 tablespoons coarsely chopped fresh mint

Directions:

1. Toast the peppercorns in a dry pan for 30 to 60 seconds
2. Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
3. Place the chicken in a bowl with the oyster sauce and soy sauce
4. Stir together and let stand 15 minutes
5. Bring a large pot of water to a boil
6. Cook according to directions on package, drain, rinse and drain again
7. Preheat the oven to 375*F
8. Toast the cashews in the oven for 5 to 7 minutes until golden
9. Coarsley chop and set aside
10. Place a wok or wide skillet over high heat until hot
11. Add the peanut oil and swirl the pan to coat the bottom and sides with oil
12. Add the ginger and garlic and cook until fragrant, about 10 seconds
13. Add the chicken and stir fry for 2 minutes
14. Add the bell pepper and mushrooms, and cook for 1 minute
15. Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
16. Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
17. Cook, gently tossing, until heated through
18. Sprinkle the cilantro and mint on top
19. Serve!

Reviews

[karen in tbay]

Just like ordering take-out. For the sauce, we used balsamic vgr and the dry sherry options. We didn't have any cashews or other nuts on hand so omitted that step. Subbed in green pepper for the red and button mushrooms for the shiitake.Omitted the cilantro and fresh mint since they are not a favorite ingredient around here. We would definitely repeat again.

[Stinkerbell]

These were perfect! I really enjoyed the authentic flavor! I did everything exactly as the recipe stated. Well done!

[Skipper/Sy]

Their were approximately 200 recipes entered in the RSC Winter 2005 contest and this is the second one I have decided to try and review. Absolutely a 5 star recipe....*****! I have been cooking stir-fried noodles for upteen years, but never used spinach or cashews and they were really a nice change. I really liked cooking this dish and enjoyed eating it as well. Thank you Shanghai cooking chef!