| 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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