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Shanghai Chicken Noodles

Shanghai Chicken Noodles

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    10mins

Less Than 30 mins Chicken Rice or Noodle Appetizer Breakfast Dessert Dinner Lunch Salad Healthy Vegetarian Chinese Food Asian Food Fusion

What You Will Need

Ingredients

  • 2 chicken thighs (around 250g)[ skin removed and bone removed, thickly sliced]
  • Vegetable oil 1 tbsp
  • 3 Chinese cabbage leaves [finely sliced]
  • 3 cloves garlic [finely sliced]
  • Root ginger 1 tsp [finely chopped]
  • 2 spring onions [julienned]
  • Corn flour 1 tbsp
  • 50ml chicken stock
  • 200g hakka noodles [cooked as per packet instructions]
  • Pinch of white pepper

Marinade

  • Lee Kum Kee Premium Dark Soy Sauce 1 tbsp
  • Lee Kum Kee Panda Oyster Sauce 1 tbsp
  • Caster sugar 1 tsp

Made with
Lee Kum Kee products

PREMIUM DARK SOY SAUCE

Soy Sauce

PREMIUM DARK SOY SAUCE
PANDA OYSTER SAUCE

Oyster Flavoured Sauce

PANDA OYSTER SAUCE

How to make it

  1. Start by marinading the chicken. In a bowl mix together the Lee Kum Kee Dark Soy Sauce, Lee Kum Kee Panda Oyster Sauce and caster sugar. 
     
  2. Add the chicken and allow to marinade for 15 minutes. Heat a wok on high and add the vegetable oil.
     
  3. Add the chicken reserving the marinade for later, and allow to cook for 5 minutes, tossing it often to allow it to colour. Remove from the wok and keep warm.
     
  4. Add the Chinese cabbage, garlic, ginger and whites from the spring onions. Stir fry for 1 minute before adding the chicken and reserved marinade. Mix the corn flour with the chicken stock and stir well. Stir into the wok.
     
  5. Allow to warm through for 1 minute, and then add the cooked noodles, a pinch of white pepper and the reserved spring onion greens. Toss the noodles together and allow to warm through for a few minutes.
     
  6. Taste and adjust the seasoning if required.