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Shanghai Noodles

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Shanghai noodles are a quick, flavorful stir-fry dish featuring thick wheat noodles, vegetables, and a savory soy-based sauce. With chewy noodles, tender chicken, and a rich umami taste, it’s a comforting homemade alternative to takeout.

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

Instructions

  1. Cook the noodles according to package directions until al dente. Drain and toss with a little oil to prevent sticking.
  2. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Stir-fry the sliced chicken until browned and cooked through. Remove and set aside.
  3. Add the remaining oil to the pan. Stir-fry garlic, cabbage, and carrots until just tender, about 2–3 minutes.
  4. Return the chicken to the pan along with the cooked noodles.
  5. Add soy sauce, dark soy sauce, oyster sauce, and sesame oil. Toss everything together until evenly coated and heated through.
  6. Season with white pepper and top with sliced green onions. Serve hot.

Notes

  • Use shrimp or tofu as a protein alternative.
  • Add mushrooms, bell peppers, or bean sprouts for more vegetables.
  • Stir in chili oil or fresh chili for heat.
  • Toss noodles with oil after cooking to prevent clumping.
  • Dark soy sauce adds color and depth—sub with light soy sauce plus a bit of molasses if needed.

Nutrition

Find it online: https://recipesbyliza.com/shanghai-noodles/