| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Shanghai | Main, Dishes | 6 | Servings |
INGREDIENTS
| 1 | tb | Soy sauce |
| 2 | ts | Corn starch |
| 2 | Chicken breast 1/2; skinned and boned, thinly sliced | |
| 1 | pk | (about 1 lb.) Shanghai-style noodles or fresh egg noodles |
| 2 | tb | Vegetable oil |
| 1 | ts | Minced garlic |
| 1 | Leek; cut into 1-1/2 inch slivers | |
| 1 | Red bell pepper; seeded and cut, into matchsticks | |
| 3 | tb | Soy sauce |
| 1 | tb | Shao Hsing wine or dry sherry |
| 2 | tb | Sweet brown bean sauce |
| 2 | tb | Chinklang vinegar or red wine vinegar |
| 4 | tb | Sesame oil |
INSTRUCTIONS
Combine marinade ingredients in a small bowl. Add chicken and stir to coat. Set aside for 30 minutes. Cooking: In a large pot of boiling water, cook noodles according to package directions or until tender, but firm to the bite. Drain well. Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Ad garlic and cook stirring, until fragrant, about 5 seconds. Add chicken and stir-fry for 2 minutes or unitl opaque. Add leek and bell pepper and cook for 1 minute. Stir in soy sauce, wine, brown bean sauce, vinegar, sesame oil, and noodles. Cook and gnetly toss until heated through. Tip Shanghai noodles are a slighlty thicker version of t basic fresh Chinese egg noodles. If these are unavailable, any egg noodles may be substituted. Recipe by: Charlene Clemens-Powers Posted to TNT Recipes Digest by TRANSCRIBE@aol.com on Jan 31, 1998
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