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Shanghai Noodles with Chicken and Broccoli Recipe

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This recipe for Shanghai Noodles with Chicken and Broccoli, by , is from Cheryl & Mark Reid, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Crepin (Chenette)
Added: Monday, October 12, 2009


3/4 lb round Chinese noodles, cooked (about 4 cups)
1 tbsp dark sesame oil
2 tbsp oil
3/4 lb boneless skinless chicken breasts cut into strips
2 cloves garlic, finely chopped
1/4 fresh shiitake mushrooms, stems discarded, thinly sliced (I didn't use mushrooms)
2 carrots, thinly sliced on the diagonal
3/4 lb broccoli, trimmed, broken into florets and stems sliced
1 1/2 cups chicken stock, vegetable stock or water
1/4 cup oyster sauce
2 tbsp soy sauce
2 tbsp cold water
1 tbsp cornstarch
2 green onions, sliced on the diagonal

1. Cook noodles and rinse with cold water. Toss with sesame oil. Set aside
2. Heat oil in large skillet. Add garlic and chicken and cook until chicken is no longer pink. Remove from pan. Add a little oil back to pan if needed.
3. Add mushrooms and carrots and cook for 2 minutes. Add broccoli and cook until broccoli turns bright green. Add stock, oyster sauce and soy sauce. Bring to a boil.
4. Add noodles and chicken. Cook over low heat for about 3 minutes, tossing gently until noodles have absorbed the liquid and everything is very hot. To thicken sauce, combine water with cornstarch, then add to noodles. Cook until thick. Toss in green onions

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I made this for the 1st time the other night and it was delicious.
I added some sliced red pepper and yellow onions (omitted the green onions) when I cooked the garlic and chicken. I also used a 284ml can of Campbell chicken broth. The next time I make this I will be adding snow peas and green beans when I throw in the broccoli.




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