Stir-Fried Shanghai Noodles recipe

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Ingredients

1 (12 ounce) package fresh Chinese egg noodles
1 (8 ounce) package bean sprouts
2 tablespoons canola oil
1 chicken breast half, cut into matchstick-sized strips
2 stalks celery, cut into matchsticks
3 green onions, sliced into thin strips
2 cloves garlic, crushed
1 tablespoon XO sauce
4 ounces oyster mushrooms, cut into matchsticks
3 tablespoons mushroom-infused soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
½ cup unsalted chicken stock

Nutrition Info

431.6 calories
carbohydrate: 53.3 g
cholesterol: 68.7 mg
fat: 16.2 g
fiber: 3.6 g
protein: 21.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1031.9 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.

  2. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.

  3. Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock, reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

Recipe Yield

4 servings

Recipe Note

Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.

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