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Ingredients

• 3 quarts water
• 1 1/2 tsp. salt
• 1 lb. fresh Shanghai-style noodles
• 1/4 lb. fresh shiitake mushrooms or 2 oz. dried
  ; shiitake mushrooms
• 3 Tbs. corn or peanut oil
• 2 garlic cloves, chopped
• 1/2 lb. boneless, skinless chicken breast, cut
  ; into very thin strips about 1 1/2 inches long
• 1 carrot, peeled and julienned
• 4 cups finely shredded white and red
  ; cabbage
• 2 oz. garlic chives, cut into 2-inch pieces,
  ; or 8 green onions, cut into 2-inch pieces
• 3/4 cup chicken stock
• 3 Tbs. dark soy sauce
• 2 Tbs. Chinese black rice vinegar or balsamic
  ; vinegar
• 2 tsp. Asian sesame oil
• 1 tsp. oyster sauce
• 1/4 tsp. sugar
• Large pinch of freshly ground white pepper

Description

These Noodles Make A Quick Dinner On A Busy Workday. Shanghai-style Noodles Are Thick, Dense Wheat-flour Noodles That Have A Chewy Texture. You Can Also Use Chinese-style Egg Noodles; Cook Them For Only 1 Minute And Use Only 6 Tbs. Of The Chicken Stock Fo

Williams-Sonoma