Shanghai Chicken and Noodles
Dive into the bold and savory world of Asian comfort food with this delectable Shanghai Chicken and Noodles recipe. Featuring tender, marinated chicken thighs stir-fried to golden perfection and tossed with vibrant vegetables like bok choy and julienned carrots, this dish comes alive with a flavorful medley of soy sauce, oyster sauce, and a hint of Shaoxing wine. Paired with chewy, slurp-worthy Shanghai-style noodles, each bite is infused with aromatic garlic, ginger, and scallions, making it irresistibly satisfying. Ready in just 35 minutes, this quick and easy one-wok meal is perfect for busy weeknights or a flavorful homemade alternative to takeout. Ideal for noodle lovers and stir-fry enthusiasts alike, this recipe is packed with authentic flair and can be customized with your favorite veggies. Serve it hot and garnish with a fresh sprinkle of scallions for that final touch of freshness!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons neutral oil (like vegetable or canola oil)
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 4 units scallions, sliced (green and white parts separated)
- 1 medium carrot, julienned
- 2 cups bok choy, chopped
- 400 grams Shanghai-style noodles (or other fresh wheat noodles)
- 0.5 teaspoons white pepper
- 1 teaspoon sugar
- 2 tablespoons water or chicken stock
Instructions
Cut the chicken thighs into thin pieces and place them in a bowl.
In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, and 1 tablespoon of cornstarch to make a marinade.
Pour the marinade over the chicken and mix well. Let the chicken marinate for at least 15 minutes.
In a separate bowl, combine the remaining 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, 0.5 teaspoon of white pepper, and 2 tablespoons of water or chicken stock. Whisk the sauce together and set it aside.
Cook the Shanghai noodles according to the package instructions. Drain and toss with a bit of sesame oil to prevent sticking.
Heat 2 tablespoons of neutral oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and golden, about 4–5 minutes. Remove the chicken from the wok and set it aside.
In the same wok, add the remaining 1 tablespoon of oil. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
Add the julienned carrot and bok choy to the wok. Stir-fry for 2–3 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the wok and toss to combine with the vegetables.
Add the cooked noodles to the wok, followed by the prepared sauce. Mix everything together thoroughly, ensuring the sauce coats all the ingredients.
Stir-fry for another 2–3 minutes, allowing the flavors to combine and the noodles to absorb the sauce.
Remove from the heat and garnish with the green parts of the scallions. Serve hot.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 15.2 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 483 mg | 37% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2692 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
