Shanghai Noodle Stir Fry

A328B70C-2271-492B-86C6-B5749C9BEE86We did our weekly shopping trip this morning. Tomorrow is going to be a busy day so it made sense to go today. We were surprised that it wasn’t busy at the stores, no waiting in line anywhere. My original idea was to bbq today but the wind changed my plan. Don’t know why but we seem to be getting a lot of windy days. So with 50kph wind gusts for the afternoon I decided a stir fry would be a good idea. When I looked at the selection of asian noodles I was surprised to see fresh thin Shanghai noodles so they dictated what I made. They are still just an egg noodle but the texture is different and so is the cooking. The other things in the recipe are the standard things in any stir fry an are cooked exactly like any stir fry. This is one of the times multi-tasking is a must, which for me is a fun thing. You can do it separately and hold the noodles in a frying pan but I like the challenge in doing it together. This is still a simple recipe to make.

1/2 package of fresh thin Shanghai noodles

1 clove garlic minced

2 teaspoons soy sauce

1 teaspoon oyster sauce

1 teaspoon sesame oil

Salt and pepper to taste

Preheat a frying pan on medium heat with the sesame oil. Add the noodles to the pan then the garlic, soy sauce, oyster sauce, and salt and pepper. Stir fry for 1 minute, this allows the noodles to separate.

1 chicken breast cut in thin strips, I think of the noodles and make about 1/4 inch strings out of the chicken. This makes the cooking quick and it easier to eat with the noodles. The vegetables I cut the same.

2 cloves garlic minced

1/2 teaspoon grated ginger

1 teaspoon soy sauce

1 teaspoon dry sherry

Mix everything with the chicken and refrigerate for 1 hour.

3 ribs bok choy sliced

1 carrot sliced

1/2 onion sliced

3 green onions chopped

1/4 small red pepper sliced

2 teaspoons soy sauce

1 teaspoon oyster sauce

Salt and pepper to taste

2 teaspoons canola oil

Preheat a frying pan with canola oil on medium high heat. Add carrots and onion stir fry for 1 minute then then add bok choy, red pepper, garlic, and salt and pepper, and stir fry for 2 minutes. Remove from the pan and retain. Add the chicken to the frying pan and stir fry for about 2 minutes then add the vegetables back. Add the soy and oyster sauce, green onions and noodles, stir fry for 2 minute and serve

About Graham Stewart

This is me on a bad day.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s