SHANGHAI NOODLES

SHANGHAI NOODLES image

Number Of Ingredients 19

Marinade:
1 TBS Dark soy sauce
1 Pinch of salt
1 Pinch of sugar
Pepper to taste
2 LB Fresh Shanghai Noodles
8 Ounces (250g) raw shrimp
8 Ounces chicken breast
8 Ounces bean sprouts
2 Cups Napa cabbage cut into thin slices
2 Stalks green onions, cut along the diagonal into 1-inch pieces
2 Slices ginger, chopped
3-4 Cloves garlic, chopped
1 TBS hot bean paste
Seasonings:
Salt as desired
Soy sauce as desired
1 TSP peanut or sesame oil to toss noodles
Oil to Stir-fry

Steps:

Cut the chikcen breast into bite size pieces (about 1-inch) and marinate for 15 mins. While chicken is marinating, prepare the shrimp and noodles. Bring a large pot of water to boil and boil the noodles noodles for 5 mins. Drain, run under cold water, and drain again. Toss with 1 tsp. of sesame or peanut oil. Shell and devein the shrimp. Heat wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry on high heat until about 50% cooked. Add the shrimp and cook until the shrimp loses its pink color. Make sure the chicken is cooked through, and remove from heat and set aside. Clean out wok and add oil. Add the cabbage and stir-fry briefly (about 1 1/2-2 mins), adding salt and soy sauce to season if desired. Remove and set aside. Clean out wok and add 2-3 tbs oil. When oil is ready, add the noodles and stir-fry, tossing to make sure they are coated in the oil. Add the hot bean paste, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and shrimp and cabbage. Add the green onions and bean sprouts and stir to heat through. Serve hot.