SHANGHAI STYLE FRIED NOODLES
1 tablespoon of vegetable oil
1 chicken breast (cubed or sliced into narrow strips)
1 tablespoon chinese cooking wine
300 g of chow mein noodles
3 mushrooms (sliced)
½ teaspoon of sesame oil
1 tablespoon of soy sauce
1 teaspoon brown sugar
1 large bunch of bok choy
- Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
- Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
- Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
- Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
- Serve hot.