Shanghai Fried Noodles

• 份量: 3 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

1 lb chicken thighs (thinly sliced)

1 tbsp shaoxing wine

1 tsp cornstarch

½ tsp salt

4 –5 cloves garlic (minced)

2 cups chopped cabbage

1 small bunch bok choy (leaves separated)

16 oz udon noodles

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp sugar

步驟

Marinate your thinly sliced chicken thighs with shaoxing wine, cornstarch, and salt for at least 15 minutes.

Finely mince your garlic, separate your bok choy leaves, and chop your cabbage.

Combine dark soy sauce, light soy sauce, oyster sauce, and sugar in a bowl and mix thoroughly to make your sauce.

Boil your udon noodles one minute before al dente, then drain and set aside.

Add oil to your pan and cook your chicken, browning it on all sides for about 5 minutes before removing and setting to the side.

In the same pan, add your garlic and sauté for 30 seconds before adding in your cabbage and cooking until wilted.

Add your bok choy and cook until wilted as well, then add your udon noodles, sauce, and chicken. Toss until the sauce thickens and soaks into the noodles.

Place your noodles in a bowl or serve straight from the pan.

營養

• 卡路里: 750 kcal
• 總脂肪: 36 g
• 總碳水化合物: 63 g
• 蛋白質: 39 g