There’s something irresistibly satisfying about a big bowl of Shanghai Fried Noodles. Thick, chewy noodles tangled with juicy strips of pork (or chicken), crunchy, colorful veggies, and a glossy, savory sauce bring together comfort and crave-worthy flavor in every bite. Whether you’re longing for classic Chinese street food or just need a fuss-free weeknight dinner, this tried-and-true recipe brings all the bold, umami-packed magic of a Shanghai favorite right into your kitchen.
Ingredients You’ll Need
The beauty of Shanghai Fried Noodles lies in its few, thoughtfully chosen ingredients. Every component contributes to robust taste, vibrant colors, or that signature springy texture—skip nothing if you can and let each element shine!
- Thick wheat noodles: These are the soul of Shanghai Fried Noodles, providing that signature chew; look for Shanghai-style or substitute with udon.
- Vegetable oil: Essential for getting everything sizzling, fragrant, and just a tad crispy around the edges.
- Napa cabbage: Adds gentle sweetness and a pleasant bite as it wilts into your noodles.
- Carrot: Julienned carrots bring crunch, color, and a subtle earthy sweetness.
- Onion: Thin slices soften and caramelize, rounding out the flavors.
- Scallions: Tossed in at the end for fresh, vibrant green and delicate allium aroma.
- Pork loin or chicken breast: Choose your favorite protein, sliced thin for speedy, succulent cooking.
- Soy sauce: The salty, umami backbone of the dish.
- Dark soy sauce: Provides rich color and a touch of molasses-like depth (regular soy sauce can be used in a pinch).
- Oyster sauce: The secret to a velvety, savory coating with a dash of sweetness.
- Sugar: Balances the deeper, saltier elements for perfect harmony.
- Sesame oil: For that unmistakable nutty aroma to finish the dish.
- Salt and white pepper: Season to taste—white pepper offers a bit of floral heat and authenticity.
How to Make Shanghai Fried Noodles
Step 1: Prepare the Noodles
Begin by cooking your noodles according to the package directions. You’re aiming for noodles that are just tender, not mushy—give them a gentle boil, then drain and rinse under cold water to stop the cooking and keep them springy. Set aside while you prep the other ingredients.
Step 2: Mix the Sauce
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and a big pinch of white pepper. This magic sauce is what transforms a humble stir-fry into Shanghai Fried Noodles: glossy, savory, and fragrant.
Step 3: Cook the Protein
Heat up your wok or large skillet and swirl in the vegetable oil. When shimmering, add your thinly sliced pork or chicken. Stir-fry over medium-high heat until the meat is just cooked through, about 3 to 4 minutes—you want it juicy, not dry.
Step 4: Sauté the Vegetables
Toss in the onions and carrots, stir-frying for another 1 to 2 minutes until they start to soften but still retain some crunch. Then add the shredded napa cabbage, letting it wilt into the mix and soak up those savory juices.
Step 5: Bring It All Together
Add the cooked noodles right into the wok, then pour in the sauce mixture. Toss and stir with vigor for 2 to 3 minutes so every strand and morsel is beautifully coated and heated through. Scatter in the scallions during the final minute for a hit of freshness and mild bite. Serve piping hot and get ready for noodle bliss.
How to Serve Shanghai Fried Noodles
Garnishes
The classic move is a final sprinkle of fresh sliced scallions and maybe some sesame seeds for extra crunch. If you like a touch of heat, a dollop of chili crisp or a drizzle of chili oil provides a fantastic lift without overpowering the dish’s complex flavors.
Side Dishes
Shanghai Fried Noodles are a meal on their own, but if you want to round things out, think Chinese cucumber salad, a plate of crispy spring rolls, or some simple steamed greens like bok choy. These sides add contrast and keep the meal feeling vibrant and balanced.
Creative Ways to Present
For a fun twist, pile your noodles into individual bowls and top each with a runny fried egg—break it open for extra richness. Or, serve on a big communal platter in the center of the table, encourage everyone to dig in family-style, just like a real noodle house experience!
Make Ahead and Storage
Storing Leftovers
Leftover Shanghai Fried Noodles keep beautifully for up to three days when stored in an airtight container in the refrigerator. The flavors continue to mingle, so the noodles taste even more savory and complex the next day—simply reheat and enjoy!
Freezing
While noodles can sometimes lose their texture when frozen, these hold up reasonably well. Freeze cooled portions in a zip-top bag or container for up to a month. Thaw overnight in the fridge before reheating for best results.
Reheating
The best way to bring your Shanghai Fried Noodles back to life is with a quick toss in a hot skillet or wok with a splash of water to loosen any sticky bits. The microwave works in a pinch, but stir halfway through to ensure even heating.
FAQs
Can I make Shanghai Fried Noodles vegetarian?
Absolutely! Skip the meat and use mushrooms or tofu for delicious texture and satisfying protein. Oyster sauce can be swapped for vegetarian versions or a combination of soy and mushroom sauces for similar depth.
What if I can’t find Shanghai-style wheat noodles?
No worries—Japanese udon noodles are an excellent substitute and are widely available. Any fresh, thick wheat noodle will work, but avoid rice noodles, as they won’t have the signature chewy bite.
Is dark soy sauce essential?
Dark soy sauce adds both color and rich, deep flavor to Shanghai Fried Noodles. If you don’t have it, you can use all regular soy sauce, but expect a lighter-colored dish with a slightly less intense flavor.
Can I add extra vegetables?
Definitely! Feel free to stir in bell peppers, snow peas, bean sprouts, or any quick-cooking veggie you love. Just cut them thin so they cook fast and blend well with the noodles.
What’s the best protein to use?
Pork loin is traditional and delivers a juicy, mildly sweet flavor that pairs perfectly with the sauce. Chicken breast is equally tasty and works especially well if you prefer a lighter option. Shrimp or tofu are great swaps, too!
Final Thoughts
If you’re craving that irresistible combination of chewy noodles, savory sauce, and bright, crunchy veggies, this Shanghai Fried Noodles recipe is sure to become a weeknight staple. It’s quick, satisfying, and packed with the flavors you love. Gather your ingredients and give it a try—you’ll be making it again before you know it!
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Shanghai Fried Noodles Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Shanghai Fried Noodles is a classic Chinese stir-fry dish featuring thick wheat noodles, tender pork or chicken, and a flavorful medley of vegetables, all coated in a savory sauce. This street food-style favorite is easy to make at home and perfect for a quick and satisfying meal.
Ingredients
Noodles:
- 8 oz thick wheat noodles (Shanghai-style or udon)
Stir-fry:
- 2 tablespoons vegetable oil
- 1 cup napa cabbage (shredded)
- ½ cup carrot (julienned)
- ½ small onion (thinly sliced)
- 2 scallions (cut into 2-inch pieces)
- 1 cup pork loin or chicken breast (thinly sliced)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Salt and white pepper to taste
Instructions
- Cook the noodles: Cook the noodles according to package instructions until just tender, then drain and rinse with cold water. Set aside.
- Prepare the sauce: In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and a pinch of white pepper.
- Stir-fry: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork or chicken and stir-fry until cooked through. Add the onions and carrots, cooking until slightly softened. Stir in the napa cabbage until wilted. Add the cooked noodles and pour in the sauce mixture. Toss everything together until evenly coated and heated through. Add scallions during the final minute of cooking. Serve hot.
Notes
- For a vegetarian version, omit the meat and use mushrooms or tofu.
- You can use regular soy sauce if dark soy sauce isn’t available, though color and flavor will vary slightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg
