Name: Shanghai Stir
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb chicken thighs, sliced; 1 tbsp soy sauce; 1 tbsp Shaoxing rice wine; 1/4 tsp white pepper; 1 tsp corn starch; 1 lb Shanghai thick noodles; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 2 tbsp oyster sauce; 1 tsp sugar; 1 tsp corn starch; 1/4 cup water; 2 tbsp cooking oil; 2 cups cabbage, shredded; 1 cup shiitake mushrooms, sliced; 1/2 onion, sliced; 2 green onions, chopped

1

In a bowl, combine sliced chicken thighs with soy sauce, Shaoxing rice wine, white pepper, and corn starch. Mix well and set aside to marinate.

2

Bring a pot of water to a boil and cook the Shanghai thick noodles for 2-3 minutes, or according to package directions.

3

Drain the noodles and set aside.

4

In a separate small bowl, prepare the sauce by mixing together soy sauce, dark soy sauce, oyster sauce, sugar, corn starch, and water. Stir until fully combined.

5

Heat cooking oil in a wok over high heat.

6

Add the marinated chicken to the hot wok and stir-fry until it's cooked through and lightly browned.

7

Add the shredded cabbage, sliced shiitake mushrooms, and sliced onion to the wok. Stir-fry for about a minute until slightly softened.

8

Add the cooked noodles to the wok, followed by the prepared sauce.

9

Toss everything together continuously until the sauce thickens and evenly coats all the ingredients.

10

Garnish with chopped green onions and serve immediately.