Szechuan Chicken Shanghai Noodles
Indulge in the vibrant flavors of Szechuan cuisine with this savory Szechuan Chicken Shanghai Noodles recipe. This dish is a delightful blend of tender chicken, fresh vegetables, and perfectly cooked Shanghai noodles, all tossed in a flavorful sauce featuring the unique kick of Szechuan peppercorns. Enhanced with the richness of oyster sauce and the nuttiness of roasted cashews, this recipe embodies the warmth and comfort of Asian cooking, making it a perfect choice for a cozy family dinner or a gathering with friends. Each bite is an explosion of flavors, promising to awaken your taste buds and leave you craving more!
N/A
Servings
533
Calories
21
Ingredients
Ingredients
Ground Szechuan peppercorn
1/2 teaspoon (toasted)
Chicken stock
1/2 cup
Soy sauce
3 tablespoons
Black rice vinegar or balsamic vinegar
2 tablespoons
White wine or dry sherry
2 tablespoons
Sesame oil
2 teaspoons
Cornstarch
2 teaspoons
Boneless skinless chicken breasts
2 (6 ounce) (thinly sliced)
Oyster sauce
3 tablespoons
Soy sauce
1 tablespoon
Fresh Shanghai noodles or Chinese egg noodles
1 lb
Raw cashews
1/2 cup (toasted and coarsely chopped)
Peanut oil
2 tablespoons
Garlic
1 clove (minced)
Fresh ginger
2 teaspoons (finely grated)
Red bell pepper
1 (thinly sliced)
Spring onions
4 (thinly sliced diagonally, both white and green parts)
Shiitake mushroom
1/4 lb (halved)
Baby spinach leaves
3 cups
Fresh cilantro
1/2 cup (coarsely chopped)
Fresh mint
3 tablespoons (coarsely chopped)
Instructions
1
Toast the ground Szechuan peppercorns in a dry pan over medium heat for 30 to 60 seconds, ensuring they release their aromatic oils, then set aside.
2
In a mixing bowl, create the sauce by whisking together the chicken stock, soy sauce, black rice vinegar or balsamic vinegar, white wine or dry sherry, sesame oil, cornstarch, and the toasted peppercorns until fully combined.
3
Marinate the sliced chicken breasts in a bowl with oyster sauce and soy sauce, mixing them well and letting them sit for 15 minutes to absorb the flavors.
4
Bring a large pot of water to a rolling boil. Add in the Shanghai noodles or Chinese egg noodles and cook according to the package instructions. Drain and rinse under cold water. Drain again and set aside.
5
Preheat your oven to 375°F (190°C). Spread the raw cashews on a baking sheet and toast them in the oven for 5 to 7 minutes or until golden brown and fragrant. Remove from oven, coarsely chop, and set aside.
6
In a wok or wide skillet, heat the peanut oil over high heat until hot. Swirl the pan to evenly coat the bottom and sides with oil.
7
Add minced garlic and finely grated fresh ginger to the hot oil, stirring quickly for about 10 seconds until fragrant.
8
Next, introduce the marinated chicken to the wok and stir-fry for about 2 minutes or until it starts to cook through.
9
Incorporate the sliced red bell pepper and halved shiitake mushrooms into the pan, cooking for an additional minute until they’re slightly tender.
10
Pour in the reserved sauce and continue to cook until the chicken is fully cooked and the sauce comes to a boil and begins to thicken, approximately 1 minute.
11
Add the cooked noodles, chopped cashews, sliced spring onions, and baby spinach to the wok. Gently toss everything together, ensuring the noodles are well coated with the flavorful sauce.
12
Cook the mixture, gently tossing until heated through and the spinach is wilted.
13
Finish by sprinkling the coarsely chopped cilantro and mint on top for a burst of freshness.
14
Serve hot and enjoy your flavorful Szechuan Chicken Shanghai Noodles!
Nutrition Information
27g
Fat
50g
Carbs
30g
Protein
5g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Chicken Shanghai Noodles?
A savory Szechuan-style dish featuring tender chicken, Shanghai noodles, fresh vegetables, and a signature sauce with toasted Szechuan peppercorns.
What type of noodles are recommended for this recipe?
You can use one pound of either fresh Shanghai noodles or Chinese egg noodles.
How do I prepare the Szechuan peppercorns?
Toast the ground Szechuan peppercorns in a dry pan over medium heat for 30 to 60 seconds until they release their aromatic oils.
What is the calorie count for this dish?
This recipe contains 533 calories per serving.
How much protein is in Szechuan Chicken Shanghai Noodles?
Each serving provides 30 grams of protein.
How should the chicken be prepared before cooking?
Thinly slice two 6-ounce boneless skinless chicken breasts and marinate them in oyster sauce and soy sauce for 15 minutes.
How do I toast the cashews?
Spread raw cashews on a baking sheet and toast them in a preheated oven at 375°F (190°C) for 5 to 7 minutes until golden brown.
What vegetables are included in this recipe?
The dish includes red bell pepper, shiitake mushrooms, spring onions, and baby spinach leaves.
What aromatics are used for the stir-fry base?
The base uses one minced garlic clove and two teaspoons of finely grated fresh ginger.
Can I substitute the black rice vinegar?
Yes, you can use balsamic vinegar as a substitute for black rice vinegar in the sauce.
What oil is best for stir-frying this dish?
Peanut oil is recommended for its high smoke point and flavor.
What herbs are used for the final garnish?
The dish is finished with a half cup of coarsely chopped fresh cilantro and three tablespoons of coarsely chopped fresh mint.
How much fat does this recipe contain?
This dish contains 27 grams of fat per serving.
What is the carbohydrate content?
There are 50 grams of carbohydrates in this recipe.
Is there fiber in this noodle dish?
Yes, the recipe provides 5 grams of fiber.
What liquids are used to make the sauce?
The sauce consists of chicken stock, soy sauce, black rice vinegar (or balsamic), white wine (or dry sherry), and sesame oil.
How are the shiitake mushrooms prepared?
The shiitake mushrooms should be halved before being incorporated into the pan.
When should I add the baby spinach?
Add the baby spinach at the end along with the cooked noodles and cashews, tossing until the spinach is wilted.
How long should the aromatics be stir-fried?
Stir-fry the minced garlic and grated ginger for about 10 seconds until they become fragrant.
What is the purpose of cornstarch in this recipe?
Cornstarch is mixed into the sauce to help it thicken when it comes to a boil in the wok.
What type of wine can be used in the sauce?
You can use either white wine or dry sherry.
How should the spring onions be sliced?
Slice four spring onions thinly and diagonally, including both the white and green parts.
What is the total number of ingredients needed?
This recipe requires 21 distinct ingredients.
How do I cook the noodles?
Boil them according to package instructions, then drain and rinse under cold water before setting aside.
What is the sugar content of this recipe?
This dish contains 3 grams of sugar.
Is this dish spicy?
It features the unique kick of Szechuan peppercorns, which provide a distinctive numbing heat characteristic of Szechuan cuisine.
How long does the chicken cook in the wok?
Stir-fry the marinated chicken for about 2 minutes initially, then continue for another minute after adding the sauce until fully cooked.
Is this recipe suitable for dinner parties?
Yes, its vibrant flavors and professional presentation make it perfect for gatherings with friends or family.
What gives the sauce its rich, umami flavor?
The combination of oyster sauce, soy sauce, and chicken stock provides a deep richness.
How should the red bell pepper be prepared?
The recipe calls for one red bell pepper to be thinly sliced.