Shanghai Tang
Transform your weeknight dinners with the bold and vibrant flavors of *Shanghai Tang*, a quick and satisfying stir-fry that brings the taste of authentic Chinese cuisine to your table. This recipe features tender strips of marinated chicken, crisp and colorful veggies like carrots, bell peppers, and bok choy, and perfectly cooked egg noodles, all tossed in a rich umami sauce made from soy sauce, oyster sauce, and fragrant sesame oil. With a prep time of just 15 minutes and a cook time under 20, this dish is perfect for busy nights without sacrificing flavor. Garnished with fresh green onions and a pinch of white pepper, Shanghai Tang offers a delightful balance of savory and slightly sweet notes, making it a hit for the whole family. Serve this stir-fry as a standalone meal or alongside other Asian-inspired dishes for a complete dining experience.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 300 grams egg noodles
- 3 tablespoons vegetable oil
- 1 tablespoon ginger, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium piece carrot, julienned
- 1 medium piece red bell pepper, thinly sliced
- 2 cups bok choy, chopped
- 3 stalks green onions, chopped
- 0.5 teaspoon white pepper
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
In a small bowl, whisk together 1 tablespoon soy sauce, 1 teaspoon oyster sauce, sesame oil, and cornstarch. Pour the mixture over the chicken and mix well to coat. Let the chicken marinate for 10 minutes.
Cook the egg noodles according to the package instructions. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped ginger and minced garlic. Stir-fry for 30 seconds until fragrant.
Add the julienned carrot, red bell pepper, and bok choy to the skillet. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Return the cooked chicken to the skillet. Add the cooked egg noodles and pour in the remaining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon dark soy sauce. Toss everything together to combine.
Sprinkle the green onions and white pepper over the dish. Stir well and cook for another 2 minutes until everything is heated through and well coated in the sauce.
Serve hot and enjoy your flavorful Shanghai Tang!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
