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Shanghai Pasta Recipe

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This recipe for Shanghai Pasta, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Bormann Schuller
Added: Wednesday, January 21, 2009


8 ounces linguine
1 tablespoon canola oil
3 chicken breasts, thawed and cut into thin strips
3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 tablespoon sesame oil
teaspoon 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

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:
Light and fresh-tasting! Also great made with shrimp or a combo of shrimp and chicken.




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