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Shanghai Noodles

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Ingredients

Adjust Servings:
1/2 teaspoon ground szechaun peppercorn
1/2 cup chicken stock
3 tablespoons soy sauce
2 tablespoons black rice vinegar or 2 tablespoons balsamic vinegar
2 tablespoons white wine or 2 tablespoons dry sherry
2 teaspoons sesame oil
2 teaspoons cornstarch
2 (6 ounce) boneless skinless chicken breasts thinly sliced

Nutritional information

232.2
Calories
119g
Calories From Fat
13.3g
Total Fat
2.4 g
Saturated Fat
36.9mg
Cholesterol
1030.5mg
Sodium
11.5g
Carbs
2.3g
Dietary Fiber
2.8g
Sugars
17.1g
Protein
191g
Serving Size (g)
6
Serving Size

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Shanghai Noodles

Features:
    Cuisine:

    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.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Shanghai Noodles, 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!, 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., 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.


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    Steps

    1
    Done

    Toast the Peppercorns in a Dry Pan For 30 to 60 Seconds

    2
    Done

    Make the Sauce by Whisking Together the Chicken Stock, Soy Sauce, Black Vinegar, Rice Wine, Sesame Oil, Cornstarch and Peppercorns

    3
    Done

    Place the Chicken in a Bowl With the Oyster Sauce and Soy Sauce

    4
    Done

    Stir Together and Let Stand 15 Minutes

    5
    Done

    Bring a Large Pot of Water to a Boil

    6
    Done

    Cook According to Directions on Package, Drain, Rinse and Drain Again

    7
    Done

    Preheat the Oven to 375*f

    8
    Done

    Toast the Cashews in the Oven For 5 to 7 Minutes Until Golden

    9
    Done

    Coarsley Chop and Set Aside

    10
    Done

    Place a Wok or Wide Skillet Over High Heat Until Hot

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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