Shanghai Chicken Noodles

This classic Chinese recipe is super speedy and simply involves stir-frying chicken, shiitake mushrooms, pak choi and satisfyingly thick, stodgy udon noodles. Cooking in a wok on a high heat gets tender, soy-glazed ingredients singing with flavour. This noodle recipe is perfect as part of a full-on Chinese New Year feast.

Nutritional Information per serving

Print Recipe

Shanghai Chicken Noodles Yum

Course

Main Dish

Cuisine

Asian, Chicken, Chinese, Fakeaway, Meat, Noodles, Oriental

Prep Time

10 Minutes

Cook Time

20 Minutes

Servings

People

Ingredients

• 500 g boned and skinless chicken thighs sliced thinly, 1lb
• 2 cloves garlic crushed
• 1 tbsp soy sauce
• 1 tbsp light soy sauce
• 1 tbsp rice wine
• 1/2 tsp cornflour
• 1/4 tsp sugar
• 2 1/2 tbsp vegetable oil

For the Noodles

• 125 g shiitake mushrooms finely sliced, 4oz
• 200 g pak choi leaves torn and stem finely sliced, 7oz
• 2 spring onions finely chopped
• 1 red chilli deseeded and finely chopped
• 1 x 300g pack straight-to-wok udon noodles
• 3 tbsp soy sauce
• 1 1/2 tsp light soy sauce

Course Main Dish Cuisine Asian, Chicken, Chinese, Fakeaway, Meat, Noodles, Oriental Prep Time 10 Minutes Cook Time 20 Minutes Servings People Ingredients 500 g boned and skinless chicken thighs sliced thinly, 1lb 2 cloves garlic crushed 1 tbsp soy sauce 1 tbsp light soy sauce 1 tbsp rice wine 1/2 tsp cornflour 1/4 tsp sugar 2 1/2 tbsp vegetable oil For the Noodles 125 g shiitake mushrooms finely sliced, 4oz 200 g pak choi leaves torn and stem finely sliced, 7oz 2 spring onions finely chopped 1 red chilli deseeded and finely chopped 1 x 300g pack straight-to-wok udon noodles 3 tbsp soy sauce 1 1/2 tsp light soy sauce

Instructions

1. Put the chicken in a mixing bowl. Add the remaining chicken ingredients and mix well.
2. Heat a wok over a high heat, until smoking. Pour in half the oil. Add the chicken and stir-fry for 6-8 minutes, until cooked through and covered in the sauce. Transfer to a bowl and wipe the wok clean so it does not burn.
3. Reheat the wok over a high heat. Add the remaining oil, the mushrooms, the pak choi, and half the spring onionsand chilli. Mix well. Stir-fry for 4-6 minutes until the mushrooms are tender.
4. Return the chicken to the wok and add the noodles, dark soy and light soy sauce. Continue to stir-fry for 1-2 minutes, until the chicken is piping hot. Serve immediately with the remaining spring onions and chilli scattered over