Ingredients
-
-
1/2
-
1/2
-
3
-
2
-
2
-
2
-
2
-
-
2
-
-
-
-
-
Directions
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
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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 |
