Recipe Background
Speed is the name of the game when it comes to Shanghai Fried Noodles! In 15 minutes, you can pile your plate high with tender noodles draped in an umami-packed sauce with a touch of brown sugar sweetness! Mixed in, you find juicy bites of chicken, beefy mushrooms, and crunchy bok choy! There's no delivery driver on Earth that can match the quickness of Shanghai Fried Noodles... and few dishes that can match the amazing taste!
Speed is the name of the game when it comes to Shanghai Fried Noodles! In 15 minutes, you can pile your plate high with tender noodles draped in an umami-packed sauce with a touch of brown sugar sweetness! Mixed in, you find juicy bites of chicken, beefy mushrooms, and crunchy bok choy! There's no delivery driver on Earth that can match the quickness of Shanghai Fried Noodles... and few dishes that can match the amazing taste!
Ingredients
- 1 tablespoon vegetable oil
- 1/2 chicken breast sliced into narrow strips
- 1 tablespoon Chinese cooking wine
- 1 (8-10-ounce) package chow mein noodles thick or thin, soaked in water for 5 minutes then drained
- 3 mushrooms sliced
- 1/2 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon ground white pepper
- 1 large bunch bok choy bases trimmed, discarded
- 2 tablespoons water optional
Directions
- In a large pan over high heat, add the oil.
- Add the chicken strips to the hot oil and cook, while stirring, until they are browned on the outside but not quite cooked through, about 2-3 minutes.
- Add the cooking wine to the chicken strips and stir to combine.
- Reduce the heat to medium-low.
- Add the prepared noodles to the chicken mixture and stir to combine.
- Add the mushrooms and the sesame oil to the chicken mixture and stir-fry the mixture until the mushrooms are soft, about 3 minutes.
- Add the soy sauce, the dark soy sauce, the brown sugar, and the white pepper to the chicken mixture and cook, while stirring, until combined, about 1 minute.
- Add the bok choy to the chicken mixture and increase the heat to medium.
- Cook the chicken mixture, while stirring, until the bok choy reaches a medium degree of softness and the chicken strips reach an internal temperature of 165 degrees F, about 1-2 minutes. Be careful not to overcook the bok choy.
- If the chicken mixture looks dry, add the water, a little at a time, until it reaches the desired consistency. You may not need any or all of the water.
- Serve hot.
×