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Shanghai Fried Noodles Recipe

Shanghai Fried Noodles Recipe


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4.6 from 15 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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