Shanghai Noodles

19 ingredients
5 steps

Ingredients

  • 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

Directions

  1. 1
    Cut the chikcen breast into bite size pieces (about 1-inch) and marinate for 15 mins.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.

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