Noodles | Half of Jess Recipes

[ CATEGORY: Noodles ]

Shanghai Noodles

by Jess on March 12th, 2010 in Asian, Chicken, Dinner, Noodles

Shanghai Noodles

When I was living in Shanghai, we would always get noodles at 2 in the morning from the street vendors. It was so cheap and delicious. The guy would wheel around a cart with his wok on it and you could pick all these different types of meat and vegetables, and he’d make it really, really spicy. Since I’ve been missing Chinese street food, I decided to make my own version of Shanghai noodles.

Ingredients
4 oz. Shanghai fine noodles
1 cup cabbage, chopped
1/2 small carrot, cut into thin strips
2 baby bella mushrooms, sliced
3 scallions, cut on a slight diagonal
1 clove garlic, minced
1/2 cup yellow onions, diced
3 oz. chicken, cut into bite-sized pieces
2 Tbs. water
1/8 tsp. salt
1/4 tsp. black pepper

Sauce
1 Tbs. soy sauce
1/2 Tbs. oyster sauce
1/2 Tbs. rice wine

Method

Combine ingredients for sauce in a bowl and set aside.

In a pot of water, add some salt and put on high heat. Bring to boil and add noodles. Cook until noodles are tender and strain. Set aside.

In a pan, spray a few spritz of Pam and place on high heat. Add chicken and stir until chicken is almost fully cooked. Remove from pan and set aside.

In the same pan used to cook the chicken, add garlic and onions. Saute until onions begin to brown. Add cabbage and carrots and 2 tablespoons of water. Stir until cabbage starts getting soft. This takes me about 2 minutes. Add mushrooms. Stir for 30 seconds and then add scallions. When mushrooms begin to shrivel, add noodles, chicken, salt, pepper and sauce.

Mix thoroughly, coating noodles with sauce. Remove and serve hot.

Serves: 1

Calories: 456, including noodles
Fat: 1 gram

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Noodles with Peanut Sauce

by Jess on February 22nd, 2010 in Asian, Chicken, Dinner, Noodles

Noodles with Peanut Sauce

In Chinese, this noodle dish is known as Liang Ban Mian and it means cold tossed noodles. It’s a great summer dish, light but extremely tasty due to the peanut sauce. It might sound weird, the addition of peanut butter, but it really adds an extra kick. The recipe is quick and simple. There’s not much cooking involved because it really comes down to the sauce.

Ingredients
3 oz. Shanghai Noodles
4 oz. chicken breast
1 medium carrot, shredded
1 small cucumber, shredded
1 scallion, thinly sliced

Sauce
1 Tbs. Better ‘n Peanut Butter
1 Tbs. soy sauce
2 Tbs. water
Pinch of salt
2 cloves garlic, minced
1 Tbs. rice vinegar

Method

Boil a pot of water on high heat. Add salt and noodles. Before noodles are fully cooked, turn off stove and cover with lid to steam the noodles. Strain after a few minutes and set aside to allow noodles to cool.

Add water to another pot and bring to boil. Add chicken breast and cook thoroughly. Make sure the meat is fully cooked before removing from pot. Set aside and let cool. When the chicken is cooled, shred into thin slices.

To make the sauce, put the garlic and rice vinegar into a small dish and side aside. In another small bowl, add the peanut butter. Then add the soy sauce and start mixing the peanut butter into the soy sauce. I use my fingers but you can use a spoon. Slowly add water into the mixture and continue to mix until the sauce becomes a liquid consistency. Add a pinch of salt. Take the garlic vinegar mixture and slowly combine it with the peanut butter mix. Stir and mix thoroughly.

To serve, plate noodles first. Then put carrots, cucumbers, chicken and scallion on top. Pour peanut sauce over and toss, coating noodles thoroughly with sauce.