By Paula J.
Shanghai style chicken and udon noodles
- 12 boneless skinless chicken thighs
- 3 T soya sauce
- 3 T rice wine vinegar
- 1 1/2 t cornstarch
- 6 green onions
- 3 green or red peppers
- 1/3 cup vegetable oil
- 3 cloves of garlic minced
- 1 bag of pre shredded cole slaw
- 3 pinches of salt
- 3 400g packages of udon noodles
- 1/3 cup hoisin sauce
- 1 1/2 t sesame oil
Cut chicken into 1 inch cubes, combine with soya sauce, rice wine vinegar and cornstarch. Marinade for 30 mins to 1 hr.
Slice onion into 1" lengths. Cut peppers into 1" pieces.
In large fry pan, heat half of oil on med high heat, stir fry garlic and onions for 1 min. Add chicken and stir fry until juices run clear. Remove all from pan.
Add remaining oil, stir fry cabbage, peppers sugar and salt for 1 min. Add 1/4 cup of water, cover and steam for approx 3 mins.
Add noodles, hoisin sauce and sesame oil. Return chicken mixture to pan and combine and cook until heated through.