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Since we had been eating rice every night all week last week, I really cannot face a rice dish right now. Don’t get me wrong – like a typical Chinese, I love my rice but I have to admit that I cannot eat it every day for prolonged periods of time.

Since I am cooking again (HURRAH!), I decided to try this dish that I have been meaning to cook for a while. 

The first time I saw this dish was when a cooking friend (yes I have loads of cooking friends – little wonder!), Stevia, cooked and posted it on Facebook. I really liked the look of it and it went into my list of “must cook dishes” but being busy and all, I simply didn’t get the chance to do so until today.

Since this is essentially a dark soy noodle dish, I would advise you to use a good dark soy sauce because the flavor of the dark soy will permeate the entire dish.

Also, I wanted to cook this with pork, but since I have not been to the wet market for about a month (my butcher is going to think I have moved far away or something), I made do with chicken.

But you know, chicken is good too.

Here are the instructions on how to cook this – it is a one-pot dish and very kid-friendly, so you may want to try cooking this this weekend!

In a bowl, season the chicken with chopped ginger, dark soy, light soy, sugar, sesame oil and white pepper.

Mix and set aside for 10 minutes.

In a heated wok, stir fry the chicken in a little vegetable oil.

Once the chicken is cooked through, transfer the chicken and the sauce into a bowl. Set this aside.

In the same wok, add a little more vegetable oil and saute the minced garlic and white parts of the spring onion for a minute.

Add the Napa cabbage (Chinese cabbage) and stir to combine. 

Once the cabbage has wilted a little, return the chicken and sauce into the wok.

Add the noodles then toss to combine.

Add the remaining spring onion and more white pepper if you wish.Turn off the heat and toss to mix. 

That is it!

Easy!

Shanghai Noodles With Chicken

2015-06-18 21:37:38

Serves 4

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Ingredients

1. 1 kg yellow noodles
2. 1 chicken breast (2 halves), skin removed and thinly sliced
3. 1/2 Napa cabbage thinly sliced
4. 100g spring onion, cut into chunks
5. 5 cloves garlic, minced

Marinade for the chicken

1. 1/2 cup (80ml) dark soy sauce
2. 1 tablespoon (15ml) light soy sauce
3. 1 tablespoon (15ml) oyster sauce (or hoisin sauce)
4. 1 piece ginger (about 5cm) finely chopped
5. 1 teaspoon sugar (or honey)
6. 1 teaspoon sesame oil
7. 1/8 teaspoon white pepper

Instructions

1. In a bowl, season the chicken with chopped ginger, dark soy, light soy, oyster sauce (or hoisin sauce), sugar (or honey), sesame oil and white pepper. Mix and set aside for 10 minutes.
2. In a heated wok, stir fry the chicken in a little vegetable oil. Once the chicken is cooked through, transfer the chicken and the sauce into a bowl. Set this aside.
3. In the same wok, add a little more vegetable oil and saute the minced garlic and white parts of the spring onion for a minute.
4. Add the Napa cabbage (Chinese cabbage) and stir to combine.
5. Once the cabbage has wilted a little, return the chicken and sauce into the wok.
6. Add the noodles then toss to combine.
7. Add the remaining spring onion and more white pepper if you wish.Turn off the heat and toss to mix.

The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/