Chloe Shangai Noodles

Ahead Of Thyme

We served with frozen pot stickers and fresh strawberries and blackberries

For 6 people

i onion cut in long slender slices

3 garlic cloves

 2-3 tablespoon vegetable oil 

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

2 tablespoon Chinese cooking wine (I just use olive oil(

2 pkgs  Udon Shanghai chao mian noodles, soaked in warm water for 5 minutes and drained (1)

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  

mom loves to pour fish sauce on her individual plate b4 she eats

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

11/21/24 i would've liked to have more bok choy

(1) each udon noodle i've used has different directions, so just follow the cooking directions on each package