Shanghai Noodles with Chicken and Broccoli
No need to travel to China for some great Shanghai Noodles!
| Servings |
| 4 to 6portions |
| Servings |
| 4 to 6portions |
Ingredients
- 4 cups round Chinese noodles cooked
- 1 tbsp dark sesame oil
- 2 tbsp vegetable oil
- 375 g boneless chicken breasts skinless, cut into strips
- 2 garlic cloves finely chopped
- 125 g fresh shiitake mushrooms stems discarded, thinly sliced
- 2 carrots thinly sliced diagonally
- 375 g broccoli trimmed, broken into florets and stems sliced
- 1 1/2 cups chicken stock
- 1/4 cup oyster sauce
- 2 tbsp soy sauce
- 2 tbsp cold water
- 1 tbsp cornstarch
- 2 green onions sliced diagonally
Portions: portions
Units:
Ingredients
Portions: portions Units: |
Instructions
- Rinse cooked noodles with cold water and toss with sesame oil. Set aside.
- Heat vegetable oil in a wok or large nonstick skillet. Add chicken and garlic to pan. Cook a few minutes, until chicken loses its raw appearance. Remove from pan and reserve. Clean pan if needed, then add 1 tbsp (15 mL) vegetable oil.
- Add mushrooms and carrots to pan. Cook for 2 minutes. Add broccoli and cook for a few minutes, until it turns bright green. Add stock, oyster sauce and soy sauce. Bring to a boil.
- Add noodles and chicken. Cook over low heat for about 3 minutes, tossing gently until noodles have absorbed the liquid and everything is very hot. To thicken sauce, combine water with cornstarch, then add to noodles. Cook until thick. Toss in green onions.
