Shanghai Noodles

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 teaspoon ground szechaun peppercorn
• 1/2 cup chicken stock
• 3 tablespoons soy sauce
• 2 tablespoons black rice vinegar or 2 tablespoons balsamic vinegar
• 2 tablespoons 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
• 1/2 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, and green parts,thinly sliced diagonally
• 1/4 lb shiitake mushroom, halved
• 3 cups baby spinach leaves
• 1/2 cup fresh coarsely chopped chopped cilantro
• 3 tablespoons coarsely chopped fresh mint

Recipe

• 1 toast the peppercorns in a dry pan for 30 to 60 seconds
• 2 make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
• 3 place the chicken in a bowl with the oyster sauce and soy sauce
• 4 stir together and let stand 15 minutes
• 5 bring a large pot of water to a boil
• 6 cook according to directions on package, drain, rinse and drain again
• 7 preheat the oven to 375*f
• 8 toast the cashews in the oven for 5 to 7 minutes until golden
• 9 coarsley chop and set aside
• 10 place a wok or wide skillet over high heat until hot
• 11 add the peanut oil and swirl the pan to coat the bottom and sides with oil
• 12 add the ginger and garlic and cook until fragrant, about 10 seconds
• 13 add the chicken and stir fry for 2 minutes
• 14 add the bell pepper and mushrooms, and cook for 1 minute
• 15 add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
• 16 add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
• 17 cook, gently tossing, until heated through
• 18 sprinkle the cilantro and mint on top
• 19 serve!