≡   Categories
Shanghai Noodles

12 teaspoon ground szechaun peppercorn
12 cup chicken stock
3 tablespoons soy sauce
2 tablespoons black rice vinegar or 2 tablespoons balsamic vinegar
2 tablespoons white wine or 2 tablespoons dry sherry
2 teaspoons sesame oil
2 teaspoons cornstarch
2 (6 ounce) boneless skinless chicken breasts, thinly sliced
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 lb fresh shanghai noodles or 1 lb Chinese egg noodles
12 cup raw cashews
2 tablespoons peanut oil
1 clove garlic, minced
2 teaspoons finely grated fresh ginger
1 red bell pepper, thinly sliced
4 spring onions, white and green parts,thinly sliced diagonally
14 lb shiitake mushroom, halved
3 cups baby spinach leaves
12 cup fresh coarsely chopped chopped cilantro
3 tablespoons coarsely chopped of fresh mint


Toast the peppercorns in a dry pan for 30 to 60 seconds Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns Place the chicken in a bowl with the oyster sauce and soy sauce Stir together and let stand 15 minutes Bring a large pot of water to a boil Cook according to directions on package, drain, rinse and drain again Preheat the oven to 375*F Toast the cashews in the oven for 5 to 7 minutes until golden Coarsley chop and set aside Place a wok or wide skillet over high heat until hot Add the peanut oil and swirl the pan to coat the bottom and sides with oil Add the ginger and garlic and cook until fragrant, about 10 seconds Add the chicken and stir fry for 2 minutes Add the bell pepper and mushrooms, and cook for 1 minute Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles Cook, gently tossing, until heated through Sprinkle the cilantro and mint on top Serve!

Source: www.food.com