Chef Dad's Shanghai Noodles

This recipe for Shanghai Noodles is a real family favourite. It’s super tasty, and healthy as well. The hoisin and soy sauces give a great rich flavour to the dish, and the noodles pick up a wonderful taste as they are seared in the wok. This dish has been on our weekly family dinner rotation since I threw this recipe together years ago, and it is at no risk of falling off the list in the near future.

Give it a try and let me know what you think!

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Chef Dad’s Shanghai Noodles

Serves: 4

Couch to table in: 45 minutes

Ingredients:

2 pounds Shanghai/Udon noodles, prepared

2 tablespoons white vinegar

1 tablespoon hoisin sauce

1 teaspoon cornstarch

1/2 pound chicken stirfry

4 tablespoons soy sauce

1/2 teaspoon sugar

2 tablespoons peanut oil

1/2 teaspoon minced garlic

1/2 teaspoon minced green onion, white part only

1 cup green onion cut on bias, green part only

3 cups julienned napa cabbage

1/2 teaspoon minced jalapeño

Preparation:

In a small bowl combine the vinegar, hoisin sauce and cornstarch. Add the chicken, toss to coat and marinate for 5 minutes.
In another bowl combine soy sauce and sugar. Stir well to dissolve sugar.
Heat wok over High heat. Add 1 tablepoon oil. When hot add garlic and minced onion and stirfry for 10 seconds (be careful not to burn the garlic!).
Add the chicken and stirfry until browned, about 3 minutes.
Add the cabbage and stirfry until wilted, about 3 minutes. Transfer to a plate.
Return wok to High heat and add remaining 1 tablespoon oil. When hot add noodles and stirfry for 1 minute.
Add sliced green onions, jalapeno and soy sauce mixture and stirfry 1 minute.
Add chicken and cabbage, stir to heat through. Serve immediately.