"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shanghai Pasta Recipe

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This recipe for Shanghai Pasta, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schuller - Grundy Center HS
Added: Friday, December 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. linguine
1 tbsp. canola oil
3 chicken breasts, thawed and cut into thin strips
3 tbsp. soy sauce
1 tbsp. bottled plum sauce
1 tbsp. sesame oil
tsp. chili garlic sauce
1 tbsp. canola oil
1 lb. frozen stir fry vegetables
1/4 tsp. dried ginger
teaspoon black pepper
2 cloves garlic, minced

Directions:
Directions:
1. Cook pasta according to package directions: drain. Set aside.
2. In a large skillet, coat skillet with 1 tbsp. canola oil. Saute chicken breasts until completely cooked.
3. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili garlic sauce
4. In skillet used for chicken, add in additional 1 Tbsp. canola oil. Stir fry vegetables for five minutes. Add chicken, ginger, black pepper, and garlic to pan. Stir in sauce. Stir in pasta.

Personal Notes:
Personal Notes:
This is a recipe we use in our Bakery class, where we sell main dishes to the public. Freezes great! We freeze in a Zip-loc freezer bag. Microwavable.

 

 

 

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