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
Scale
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
