Shanghai Noodles with Shrimp and Chicken. If you are using dry noodles, you would cook those first before stir frying the other ingredients and add the noodles into the wok once you have stir-fried the meat and veggies. Its almost like a slightly crunchy noodle, and carries the sauce so well. Cook for another 2 mins and then pop your chicken back into the pan. In a heated wok, stir fry the chicken in a little vegetable oil. It made a lot more than we could eat. I used half a bottle of the sauce, made it nice and juicy.
Amidst the ever-changing dynamics of this global city, one thing remains constant:
Chicken with shanghai noodles