SHANGHAI NOODLES RECIPE - CHINESE.FOOD.COM
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 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Toast the peppercorns in a dry pan for 30 to 60 seconds
- Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
- Place the chicken in a bowl with the oyster sauce and soy sauce
- Stir together and let stand 15 minutes
- Bring a large pot of water to a boil
- Cook according to directions on package, drain, rinse and drain again
- Preheat the oven to 375*F
- Toast the cashews in the oven for 5 to 7 minutes until golden
- Coarsley chop and set aside
- Place a wok or wide skillet over high heat until hot
- Add the peanut oil and swirl the pan to coat the bottom and sides with oil
- Add the ginger and garlic and cook until fragrant, about 10 seconds
- Add the chicken and stir fry for 2 minutes
- Add the bell pepper and mushrooms, and cook for 1 minute
- Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
- Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
- Cook, gently tossing, until heated through
- Sprinkle the cilantro and mint on top
- Serve!
Nutrition Facts : Calories 232.2, FatContent 13.3, SaturatedFatContent 2.4, CholesterolContent 36.9, SodiumContent 1030.5, CarbohydrateContent 11.5, FiberContent 2.3, SugarContent 2.8, ProteinContent 17.1
SHANGHAI-STYLE VEGETABLE NOODLES RECIPE - NYT COOKING
Provided by Bryan Miller And Pierre Franey
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Cook the noodles until al dente. Drain well and set aside.
- Place a wok over high heat. When it begins to smoke, add the vegetable oil. When the oil begins to smoke, add the scallions, chives and peppers. Cook, stirring, for 20 seconds. Add the cabbage and cook, stirring, for 30 seconds. Then push the vegetables up a side of the wok.
- Quickly transfer the cooked noodles to the other side of the wok. Add the chicken stock, both soy sauces, sugar, white pepper and sesame oil. Place the squash atop the vegetables. Place the spinach atop the squash. Cover the wok and let the juices boil for about 2 minutes.
- Using a slotted spoon, remove the noodles to a serving platter. Stir the vegetables and juice together and bring to a boil, stirring. Remove from the heat, and season to taste. Pour the sauce and vegetables over the noodles and serve immediately.
Nutrition Facts : @context http//schema.org, Calories 277, UnsaturatedFatContent 9 grams, CarbohydrateContent 38 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 1 gram, SodiumContent 352 milligrams, SugarContent 4 grams, TransFatContent 0 grams
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