Shanghai Fried Noodles Recipe
Shanghai Fried Noodles are the kind of comforting, flavor-packed dish you crave after a long day, and they come together in a flash. Thick, chewy noodles are tossed with tender strips of pork or chicken, crisp vegetables, and a deeply savory sauce that clings to every bite. There’s something truly magical about the way these simple ingredients meld together, creating a bowl bursting with umami, crunch, and a hint of sweetness. If you’re looking for a quick, satisfying meal that channels the vibrant street food energy of Shanghai, you’ve just found your new favorite recipe.
Ingredients You’ll Need
The beauty of Shanghai Fried Noodles lies in its simplicity. Each ingredient has a job to do, whether it’s bringing chew, crunch, color, or that signature savory punch. Here’s what you’ll need—and why you shouldn’t skip a thing!
- Thick wheat noodles (8 oz): These are the star of the show! Go for Shanghai-style noodles if you can; udon is a great substitute for that classic chewy texture.
- Vegetable oil (2 tablespoons): Keeps everything sizzling in the pan and lets those noodles glide around without sticking.
- Garlic (2 cloves, minced): A little garlic goes a long way, infusing the dish with irresistible aroma and depth.
- Pork tenderloin or chicken breast (1/2 pound, thinly sliced): Choose your favorite protein for tender bites in every forkful; slice thin for quick, even cooking.
- Napa cabbage or green cabbage (1 cup, shredded): Adds sweetness and a satisfying crunch that balances the chewy noodles.
- Carrots (1/2 cup, julienned, optional): For pops of color and a hint of earthy sweetness—totally optional but lovely.
- Bean sprouts (1/2 cup, optional): Toss these in for extra crunch and freshness if you have them on hand.
- Green onions (2, sliced): Finish the dish with a burst of color and gentle, oniony bite.
- Soy sauce (2 tablespoons): The essential salty backbone of the sauce.
- Dark soy sauce (1 tablespoon): This is what gives Shanghai Fried Noodles their signature color and deep flavor—substitute with more regular soy if needed.
- Oyster sauce (1 tablespoon): Adds that luscious umami and subtle sweetness.
- Sugar (1 teaspoon): Just a touch to balance all the savory notes.
- Sesame oil (1/2 teaspoon): Brings a nutty finish that lingers on your palate.
How to Make Shanghai Fried Noodles
Step 1: Prepare the Noodles
Start by cooking your thick wheat noodles according to the package directions. You want them tender but still pleasantly chewy. Once they’re just right, drain and rinse them under cold water—this stops the cooking and keeps them from sticking together later. Set them aside while you get everything else ready.
Step 2: Mix the Sauce
In a small bowl, whisk together your soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil. This little combo is the heart of Shanghai Fried Noodles, coating every strand with that hallmark rich, glossy finish. Set the sauce aside so it’s ready to go when you need it.
Step 3: Stir-Fry the Protein
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add your thinly sliced pork or chicken and stir-fry until it’s nicely browned and cooked through—about three to four minutes. Remove it from the pan and keep it handy; it’ll be back soon for the big finale.
Step 4: Cook the Veggies
Add your remaining tablespoon of oil to the pan, then toss in the minced garlic. Give it a quick stir (just thirty seconds) to release its fragrance, then add your shredded cabbage, carrots, and bean sprouts if you’re using them. Stir-fry for two to three minutes until the veggies are just tender but still have some crunch.
Step 5: Bring It All Together
Time for the magic! Add the cooked noodles and protein back to the pan. Pour your prepared sauce all over, then toss everything together with gusto. Give it another two to three minutes on the heat, stirring frequently, until everything is piping hot and the noodles are thoroughly coated in sauce. Sprinkle with sliced green onions right at the end for that fresh finish.
How to Serve Shanghai Fried Noodles
Garnishes
A generous sprinkle of sliced green onions is classic, adding color and a mild bite. If you’re feeling adventurous, try toasted sesame seeds or a drizzle of chili oil for a little heat and crunch. For even more flavor, a handful of fresh cilantro or a dash of white pepper can really make your Shanghai Fried Noodles pop.
Side Dishes
Pair your noodles with simple steamed greens (like bok choy or gai lan) for a refreshing counterpoint, or serve with quick-pickled cucumbers to cut through the richness. A hot bowl of miso or egg drop soup rounds out the meal beautifully. These sides keep things light and let the noodles truly shine.
Creative Ways to Present
Pile your Shanghai Fried Noodles high in a large communal bowl for a family-style feast, or twirl individual portions into small nests for an elegant plated look. For parties, serve them in mini takeout boxes for a fun street-food vibe, or top each serving with a perfectly fried egg for a little extra indulgence.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Shanghai Fried Noodles (lucky you!), let them cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to three days, making for a fantastic quick lunch or dinner.
Freezing
While fresh is best, you can freeze Shanghai Fried Noodles if needed. Place cooled noodles in a freezer-safe bag or container, pressing out as much air as possible. They’ll keep for up to two months. For best texture, freeze the noodles and veggies separately from the protein if you can.
Reheating
To bring your noodles back to life, reheat gently in a skillet over medium heat with a splash of water or broth to loosen things up. Stir frequently until heated through. The microwave works in a pinch, but the stovetop is your best bet for keeping those noodles springy and delicious.
FAQs
Can I make Shanghai Fried Noodles vegetarian?
Absolutely! Simply skip the meat and substitute with tofu or mushrooms. Both soak up the sauce beautifully and add their own delicious texture to the dish.
What can I use if I can’t find Shanghai-style noodles?
Udon noodles are an excellent substitute with a similar thickness and chewiness. Even thick spaghetti will work in a pinch if you’re craving these flavors but can’t get specialty noodles.
Is dark soy sauce necessary?
Dark soy sauce adds a rich color and depth of flavor, but if you don’t have it, just add a little extra regular soy sauce. The dish will still be delicious, though the color will be lighter.
Can I add more vegetables?
Definitely! Feel free to toss in bell peppers, snow peas, or whatever crisp veggies you love. Shanghai Fried Noodles are endlessly adaptable, so make them your own.
How do I avoid soggy noodles?
Be sure to rinse the noodles with cold water after cooking and let them drain well. Stir-frying over high heat also helps keep everything crisp and prevents the noodles from getting mushy.
Final Thoughts
Once you try homemade Shanghai Fried Noodles, you’ll wonder how you ever lived without them. They’re quick, endlessly flexible, and packed with bold, savory flavor. Give this recipe a go—you might just create a new weeknight staple that everyone will crave!
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Shanghai Fried Noodles Recipe
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Diet: Non-Vegetarian
Description
Shanghai Fried Noodles is a classic Chinese stir-fry dish featuring thick wheat noodles tossed with tender pork or chicken, crunchy napa cabbage, and a savory sauce made from soy, oyster, and dark soy sauces. This quick and flavorful meal is perfect for a satisfying lunch or dinner and offers a delightful combination of textures and umami flavors.
Ingredients
Main Ingredients
- 8 oz thick wheat noodles (Shanghai-style or udon)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 pound pork tenderloin or chicken breast, thinly sliced
- 1 cup napa cabbage or green cabbage, shredded
- 1/2 cup carrots, julienned (optional)
- 1/2 cup bean sprouts (optional)
- 2 green onions, sliced
Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
Instructions
- Cook the noodles: Prepare the noodles according to the package directions until they are just tender. Drain them, rinse with cold water to stop the cooking process, then set aside.
- Prepare the sauce: In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil. Set this flavorful sauce aside for later use.
- Cook the protein: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork or chicken and stir-fry for about 3 to 4 minutes, until browned and fully cooked. Remove the meat from the pan and set aside.
- Sauté the vegetables: Add the remaining tablespoon of oil to the same pan. Add the minced garlic and stir for about 30 seconds until fragrant. Then add the shredded cabbage and, if using, the carrots and bean sprouts. Stir-fry the vegetables for 2 to 3 minutes until they soften slightly but still retain some crunch.
- Combine and stir-fry everything: Return the cooked noodles and meat to the pan with the vegetables. Pour the prepared sauce over the mixture and toss everything to coat evenly. Continue cooking and stirring frequently for another 2 to 3 minutes until the dish is thoroughly heated and flavors meld together.
- Garnish and serve: Sprinkle the sliced green onions on top before serving to add a fresh, vibrant finish to your Shanghai fried noodles.
Notes
- Dark soy sauce provides the noodles with a rich color and deeper, slightly sweeter flavor. If unavailable, increase the amount of regular soy sauce but expect a lighter color.
- For a vegetarian or vegan adaptation, omit the meat and substitute with firm tofu or mushrooms to maintain texture and protein.
- Bean sprouts and julienned carrots are optional but add extra crunch and nutrition.
- Be careful not to overcook the vegetables; they should remain slightly crisp for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 50mg
