Saturday, August 23, 2014

Shanghai Noodle

  • I wanted to use the bok choy I had purchased at the market and found this yummy recipe on a site for Williams and Sonoma. I made a few changes, but stayed fairly true to the original recipe. Right before serving, when I tasted the dish it still seemed to need a little "something" so I stirred in a bit more sesame oil and oyster sauce. This was quite good--will make again.

  • 10 oz Chinese egg noodles
  • 2 Tbs. sesame oil
  • 2 Tbs. peanut or canola oil
  • 1 garlic clove, minced
  • 4 red cherry peppers, sliced
  • 1/4 tsp. red pepper flakes
  • 3 cups wide strips of bok choy
  • 1 carrot, peeled and cut into thin matchsticks
  • 2 green onions, white and light green portions, cut into 1-inch slices
  • 1/2 cup chicken broth
  • 4 Tbs. oyster sauce
  • 2 cups cooked chicken


Boil the noodles
Bring a large pot of water to a boil over high heat. Drop noodles into water and stir, boil 3 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside.

Stir-fry the vegetables 
In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and cherry peppers and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes.

In a small bowl, stir together the broth and oyster sauce and set aside.

Stir-fry the noodles
Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portions of the green onions and serve immediately. Serves 4. 

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