Stir-Fried Chicken Ribbons and Shanghai Noodles in Spicy Bean Sauce

Preparation info

  • Serves

    4 to 6

    as a main course
    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

This is a wonderful dish for late summer or fall, when basil and tomatoes are still around and the turn in the weather is suggesting a bit of spice. The combination of flavors is terrific, and there is nothing to derail even a very new cook.

Shanghai noodles are pudgy egg noodles with a chewy texture; many Chinatown noodle factories package them in one-pound bags. If they are not readily available, any similar egg noodle of Chinese or Italian heritage can be substituted with success