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Shanghai Fried Noodles Recipe

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4.4 from 81 reviews

Shanghai Fried Noodles is a classic Chinese stir-fry dish featuring tender wheat noodles, fresh vegetables like napa cabbage and carrots, and a savory sauce made with soy and oyster sauce. This quick and flavorful recipe can be customized with your choice of protein including chicken, pork, shrimp, or tofu, making it a versatile and satisfying meal perfect for any day of the week.

Ingredients

Vegetables and Aromatics

  • 1 cup napa cabbage, shredded
  • 0.5 cup carrots, julienned or thinly sliced
  • 2 green onions, cut into 2-inch pieces
  • 2 cloves garlic, minced

Sauce

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tsp rice vinegar
  • 0.5 cup chicken or vegetable broth
  • 1 tsp chili paste or Sriracha (optional)

Protein (Optional)

  • 8 oz chicken breast, pork, shrimp or tofu, sliced

Noodles and Oil

  • 300 g fresh or dry noodles (wheat, udon, or lo mein style)
  • 2 tbsp neutral oil (peanut or vegetable)

Instructions

  1. Prepare the noodles: Boil the noodles until they are just tender. Drain them, rinse under cold water to stop cooking, and toss with a tablespoon of oil to prevent sticking.
  2. Mix the sauce: In a bowl, combine the soy sauce, oyster sauce, sugar, rice vinegar, broth, and chili paste if using. Stir well and set aside.
  3. Cook the protein: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Stir-fry your choice of protein until fully cooked, then remove from the wok and set aside.
  4. Sauté vegetables and aromatics: Add the remaining oil to the wok. Sauté the minced garlic for about 20 seconds until fragrant, then add the shredded napa cabbage, carrots, and green onions. Stir-fry for 2 to 3 minutes until vegetables are slightly tender but still crisp.
  5. Combine all ingredients: Return the noodles and cooked protein to the wok. Pour in the prepared sauce and toss everything together for 2 to 3 minutes, ensuring the noodles are evenly coated and heated through.
  6. Serve: Serve the Shanghai fried noodles hot, optionally garnished with sesame seeds, additional green onions, or a drizzle of chili oil for extra flavor.

Notes

  • Use any wheat-based noodle such as fresh lo mein, udon, or dried noodles.
  • Adjust the amount of chili paste or Sriracha based on your spice preference.
  • To keep noodles from sticking, tossing them with oil after boiling is essential.
  • Protein is optional; for a vegetarian option, omit meat and use tofu or extra vegetables.
  • Use a high smoke point oil like peanut or vegetable oil for best stir-fry results.
  • Do not overcook the vegetables; they should remain crisp for texture.

Find it online: https://mealsbykate.com/shanghai-fried-noodles-recipe/