Shanghai Noodles

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast the peppercorns in a dry pan for 30 to 60 seconds
  • Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
  • Place the chicken in a bowl with the oyster sauce and soy sauce
  • Stir together and let stand 15 minutes
  • Bring a large pot of water to a boil
  • Cook according to directions on package, drain, rinse and drain again
  • Preheat the oven to 375*F
  • Toast the cashews in the oven for 5 to 7 minutes until golden
  • Coarsley chop and set aside
  • Place a wok or wide skillet over high heat until hot
  • Add the peanut oil and swirl the pan to coat the bottom and sides with oil
  • Add the ginger and garlic and cook until fragrant, about 10 seconds
  • Add the chicken and stir fry for 2 minutes
  • Add the bell pepper and mushrooms, and cook for 1 minute
  • Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
  • Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
  • Cook, gently tossing, until heated through
  • Sprinkle the cilantro and mint on top
  • Serve!
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