Name: Shanghai Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 12 oz fresh Shanghai noodles (or thick wheat noodles); 8 oz chicken or beef, thinly sliced; 1 cup Napa cabbage or bok choy, chopped; 1 medium carrot, julienned; 2 green onions, sliced; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; 1/4 teaspoon white pepper

Jump to Recipe·Leave a Review

Shanghai noodles are a savory and satisfying stir-fried dish made with thick wheat noodles, vegetables, and often chicken. I love how the chewy noodles soak up the rich soy-based sauce, creating a meal that’s both comforting and flavorful. This is one of those recipes I make when I’m craving takeout-style food but want to enjoy it homemade.

Why You’ll Love This Recipe

I like Shanghai noodles because they’re quick to make, hearty, and versatile. The noodles have a wonderful chewy texture that stands up to the sauce, and the combination of soy, garlic, and sesame oil gives the dish a deep, savory flavor. I also enjoy how easy it is to swap in different proteins and vegetables, making it a flexible weeknight meal. Shanghai Noodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh Shanghai noodles (or other thick wheat noodles)
chicken, or beef (thinly sliced)
Napa cabbage or bok choy
Carrot (julienned)
Green onions
Garlic, minced
Soy sauce
Dark soy sauce (for color and depth)
Oyster sauce
Sesame oil
Vegetable oil
White pepper

Directions

I start by cooking the noodles according to package directions until just al dente, then drain and set aside.
In a hot wok or large skillet, I heat vegetable oil and stir-fry the meat until browned and cooked through. I remove it from the pan and set aside.
In the same pan, I add garlic, cabbage, and carrots, stir-frying until just tender.
I return the meat to the pan along with the noodles.
I pour in soy sauce, dark soy sauce, oyster sauce, and a splash of sesame oil, tossing everything together until the noodles are evenly coated.
I season with white pepper and finish with sliced green onions before serving.

Servings and timing

This recipe serves about 4 people. It usually takes me 10 minutes to prep and 15 minutes to cook, so I can have it on the table in under 30 minutes.

Variations

Sometimes I use shrimp for a lighter version, or tofu when I want it vegetarian. I also like to add bell peppers, mushrooms, or bean sprouts for extra crunch and color. For a spicier kick, I stir in chili oil or fresh red chili.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I stir-fry the noodles in a hot skillet with a splash of water or soy sauce to bring back their texture. The microwave works too, but the noodles can get a bit soft. Shanghai Noodles

FAQs

What kind of noodles are best for this dish?

I prefer fresh Shanghai-style noodles, but udon or any thick wheat noodles also work well.

Can I make this dish vegetarian?

Yes, I often skip the meat and use tofu or just extra vegetables—it’s just as tasty.

Do I need both light and dark soy sauce?

I like using both for flavor and color, but if I only have light soy sauce, I just add a little extra and maybe a touch of molasses for depth.

Can I use pre-cooked noodles?

Yes, I sometimes buy pre-cooked noodles from the store and just toss them in at the stir-fry stage.

How do I keep the noodles from sticking?

I toss the cooked noodles with a bit of oil before stir-frying and make sure my wok is hot so everything cooks quickly without clumping.

Conclusion

Shanghai noodles are one of my favorite stir-fry dishes to make at home. I love the chewy noodles, the savory sauce, and how customizable the recipe is. Whether I add chicken, or just vegetables, it always turns into a comforting and flavorful meal.