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

Teriyaki Chicken with broccoli and rice

I love teriyaki chicken. It’s sweet and salty at the same time, what more can you ask for?! I’m pretty sure the way I made it isn’t how they eat it in Japan (do they even eat teriyaki chicken in Japan?) but it tasted pretty similar to what I’ve eaten in restaurants in America. I’d pick this over Yoshinoya any day.

Ingredients
1 clove garlic, minced
4 oz. chicken breast, chopped into bite-sized pieces or strips
1 scallion, chopped on a slight diagonal
1 cup broccoli, chopped
1/4 cup water
9 1/2 oz. rice, cooked

Sauce
1/4 cup Mirin
1/4 cup soy sauce
1 1/2 Tbs. Splenda

 

Method

In a bowl, combine the Mirin, soy sauce and Splenda. Stir with a spoon until Splenda is dissolved. Pour the teriyaki sauce into a pan on medium heat. When it starts bubbling, reduce to medium low heat and let simmer. The sauce is finished when it becomes sticky and thickened (about 7 minutes). When the sauce is finished, remove from pan and set aside.

In a clean pan, spray a few spritz of pam and put over high heat. Add broccoli and water and saute until broccoli is cooked but still crunchy. It should be a more saturated shade of green. When broccoli is cooked, remove from pan and set aside.

In the same pan, add garlic and place over high heat. When garlic starts becoming golden brown, add chicken. Stir constantly. When chicken is half cooked, add scallions and 3/4 of the teriyaki sauce. Mix chicken thoroughly with sauce. Continue to stir until chicken is fully cooked. There should be a decent amount of sauce in the pan still.

To serve, place the rice into a bowl. Put the broccoli on one side and the chicken coated with sauce on the other. Pour the leftover teriyaki sauce over the broccoli, onto the rice, and on top of the chicken. Serve hot and enjoy!

Serves: 1

Calories: 770, including rice
Fat: 2.7 grams