Chloe Shangai Noodles

Ahead Of Thyme

We served with frozen pot stickers and fresh strawberries and blackberries

For 6 people

 2-3 tablespoon vegetable oil 

2lbs chicken breast (about half a breast), sliced into small narrow strips 

2 tablespoon Chinese cooking wine 

2 pkgs  Udon Shanghai chao mian noodles, soaked in warm water for 5 minutes and drained 

6-12 brown mushrooms, sliced 

1 tablespoon sesame oil 

2-3 tablespoon soy sauce ½ tablespoon dark soy sauce 

2 teaspoon brown sugar 1 teaspoon white pepper powder 

1 large bunch bok choy chopped, base trimmed and discarded  

1. Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
2. Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
3. Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
4. Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
5. Serve hot