The sweet heat of Shanghai noodles

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter


Photo by Casey Lessard

This is always a fun dish, and it has a little sweet and a little heat to get you going.

Note: Three of the ingredients are available at Foodies in Grand Bend. I found the combination of the 3 sauces make for a truly unique flavor. I normally don’t recommend where to get your ingredients, but Foodies has a great selection of high quality and unique products.

All other ingredients will be available at your local grocery store. If Shanghai noodles are not available, chow mien noodles work just as well. Enjoy!

Shanghai Noodle Stir Fry

Serves six

3 6 oz chicken breast

Stonewall Kitchen Thai Marinade

(available at Foodies in Grand Bend)

1 lb cooked Shanghai noodles

1/4 cup diced celery

1/4 cup diced red peppers

(long thin strips)

1/4 cup sliced red onion

1/4 cup julienned carrots

1/4 cup sugar snap peas

1/4 cup bean sprouts

1/4 cup julienned green cabbage

1/4 cup diced broccoli crowns

2 oz sesame oil

2 oz soya sauce

2 oz Rootham’s Teriyaki Orange sauce

(available at Foodies)

2 oz Rootham’s Thai dipping sauce

(available at Foodies)

1/2 tsp chopped garlic

1/2 tbsp chopped ginger

2 tbsp sesame seeds

1 bunch fresh cilantro

Directions: Marinate chicken overnight in Thai marinade. Bake in oven at 350°F for approximately 18 minutes. Let slightly cool and dice into medium/long strips.

In wok on medium heat, add sesame oil, ginger and garlic. Once slightly brown, add remaining vegetables and turn heat to high. As a rule of thumb, the harder or more dense vegetables should be added first; add carrots first, wait 20 seconds and add celery, then cabbage, etc. until you get to the bean sprouts at the end.

Once vegetables have started to soften, toss in all sauces and cooked Shanghai noodles until hot while mixing well.

Plate in bowls. Once plated keeping wok hot (residual of sauces should still remain), add diced chicken to quickly reheat. Once hot, add sesame seeds to chicken and glaze. Serve immediately on top of stir-fry.

Garnish with fresh cilantro. Enjoy.