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    You are in: Home / Chinese / Shanghai Noodles Recipe
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    Shanghai Noodles

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    MarieRynr'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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Chicken and Noodles

    Directions:

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

    Ratings & Reviews:

    • on October 21, 2005

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2005

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2005

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shanghai Noodles

    Serving Size: 1 (191 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 232.2
     
    Calories from Fat 119
    51%
    Total Fat 13.3 g
    20%
    Saturated Fat 2.4 g
    12%
    Cholesterol 36.8 mg
    12%
    Sodium 1030.4 mg
    42%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 2.7 g
    11%
    Protein 17.1 g
    34%

    The following items or measurements are not included:

    shanghai noodles

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