It only takes 15 minutes to serve up a plate of Shanghai Noodles. No matter how close you live to a Chinese restaurant, these noodles will be fresher and faster! And Shanghai Noodles don't disappoint on flavor either, with their rich and deep soy sauce coating, crunchy bok choy, and savory chicken nestled between tender noodles. That takeout menu is going to start feeling redundant pretty soon!
Ingredients• 1 tablespoon vegetable oil • 1/2 chicken breast, sliced into small narrow strips • 1 tablespoon Chinese cooking wine • 1 (16-ounce) Shanghai Chao Mian noodles, soaked in warm water for 5 minutes and drained • 3 brown mushrooms, sliced • 1/2 tablespoon sesame oil • 1 tablespoon soy sauce • 1/2 tablespoon dark soy sauce • 1 teaspoon brown sugar • 1 teaspoon white pepper powder • 1 large bunch bok choy, base trimmed and discarded
Heat the oil in a large pan over medium heat.
Add the chicken and cook until it changes color, about 2-3 minutes.
Add the cooking wine and turn the heat to medium-low.
Break the noodles apart and add them to the pan along with the mushrooms and sesame oil and stir-fry until the mushroom is soft, about 3 minutes.
Add the soy sauce, dark soy sauce, brown sugar, and white pepper, sautéing for 1 minute.
Add the bok choy and turn the heat to medium.
Cook until the bok choy softens, about 1-2 minutes.