SHANGHAI NOODLES

Shanghai Noodles image

Provided by MarieRynr

Categories Chinese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 21

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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
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 lb fresh shanghai noodles or 1 lb Chinese egg noodles
1/2 cup raw cashews
2 tablespoons peanut oil
1 clove garlic, minced
2 teaspoons finely grated fresh ginger
1 red bell pepper, thinly sliced
4 spring onions, white and green parts,thinly sliced diagonally
1/4 lb shiitake mushroom, halved
3 cups baby spinach leaves
1/2 cup fresh coarsely chopped chopped cilantro
3 tablespoons coarsely chopped of fresh mint

Steps:

Toast the peppercorns in a dry pan for 30 to 60 seconds
Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
Place the chicken in a bowl with the oyster sauce and soy sauce
Stir together and let stand 15 minutes
Bring a large pot of water to a boil
Cook according to directions on package, drain, rinse and drain again
Preheat the oven to 375*F
Toast the cashews in the oven for 5 to 7 minutes until golden
Coarsley chop and set aside
Place a wok or wide skillet over high heat until hot
Add the peanut oil and swirl the pan to coat the bottom and sides with oil
Add the ginger and garlic and cook until fragrant, about 10 seconds
Add the chicken and stir fry for 2 minutes
Add the bell pepper and mushrooms, and cook for 1 minute
Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
Cook, gently tossing, until heated through
Sprinkle the cilantro and mint on top
Serve!