Shanghai Noodles
Whip up a plate of irresistible Shanghai Noodles, a vibrant stir-fry dish brimming with bold flavors and hearty textures. This quick and easy recipe features chewy, Shanghai-style wheat noodles tossed with tender slices of marinated pork or chicken, crisp cabbage, sweet carrots, and earthy shiitake mushrooms. A savory medley of soy sauce, dark soy sauce, and oyster sauce coats every strand, while a drizzle of sesame oil adds a rich, nutty finish. Ready in just 30 minutes, this one-pan wonder is perfect for busy weeknights or satisfying your craving for authentic Chinese comfort food. Whether served as a main dish or alongside your favorite Asian-inspired sides, these Shanghai Noodles are a deliciously saucy and wholesome treat you'll want to make again and again.
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Recipe Information
Ingredients
- 400 grams Shanghai-style wheat noodles
- 200 grams Boneless pork loin or chicken (thinly sliced)
- 150 grams Cabbage (thinly sliced)
- 1 medium Carrots (julienned)
- 100 grams Shiitake mushrooms (fresh or rehydrated, sliced)
- 3 stalks Green onions (chopped into 2-inch pieces)
- 3 cloves Garlic (minced)
- 4 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons Sesame oil
- 3 tablespoons Vegetable oil or neutral cooking oil
- 1 teaspoon Cornstarch (optional, for marinating meat)
- 0.25 teaspoons White pepper
- 1 teaspoon Sugar
Instructions
Prepare the noodles according to package instructions. If the noodles are fresh, blanch them in boiling water for 1–2 minutes, then drain thoroughly. Set aside.
If using pork or chicken, marinate the meat with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil for 10 minutes while preparing the vegetables.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil, and sear the marinated meat until it is fully cooked. Remove the meat from the pan and set aside.
In the same wok, add another 1 tablespoon of vegetable oil, then sauté the minced garlic for 30 seconds until fragrant. Add the carrots, cabbage, and shiitake mushrooms. Stir-fry for 2–3 minutes, until the vegetables are slightly softened.
Return the cooked meat to the wok and mix it with the vegetables. Push everything to one side of the wok.
Add the last tablespoon of vegetable oil to the empty side of the wok, then add the cooked noodles. Pour in the soy sauce, dark soy sauce, oyster sauce, sugar, and a sprinkle of white pepper. Toss everything together to coat the noodles evenly with sauce.
Add the green onions and stir-fry for another 1–2 minutes until they are slightly wilted and the mixture is well-combined.
Drizzle sesame oil on top, give it one last toss, and serve hot. Enjoy your homemade Shanghai Noodles!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 511 mg | 11% | |
*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.
