Braised Noodles with Chicken and Vegetables

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 for braising the noodles since they will cook in half the time as Shanghai noodles.
Average Customer Rating:
4 out of 5
4
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Braised Noodles with Chicken and Vegetables
Review 1 for Braised Noodles with Chicken and Vegetables
4 out of 5
4 out of 5
Cookiegirl52
Indianapolis
September 15, 2010
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
So close to being excellent
September 15, 2010
I've made this before w/ good results, but I must have done something different this evening. My husband loved it, but I just felt something needed to be tweaked. I added ~ 1 t. of sambal oelek, but that wasn't quite it. Maybe a little more black vinegar. I thought it was good enough to make again and make some small changes.