If you have ever craved the comforting flavors of a homemade Asian takeout meal, this Shanghai Fried Noodles Recipe is going to become your new favorite go-to dish. Thick, chewy wheat noodles mingle with tender slices of pork or chicken and vibrant cabbage and mushrooms, all coated lovingly in a rich, savory sauce that sings with umami. This dish is not only a feast for your taste buds but also quick and straightforward to prepare, making it the perfect choice for a satisfying weeknight dinner or an impressive treat for friends and family.
Ingredients You’ll Need
The beauty of this Shanghai Fried Noodles Recipe lies in how simply it’s put together, yet each ingredient plays a vital role in creating the perfect balance of flavors, textures, and colors. From the hearty noodles to the fresh vegetables and savory seasonings, every component contributes something special.
- 8 oz thick wheat noodles: These provide a chewy and substantial bite, characteristic of authentic Shanghai-style dishes.
- 2 tablespoons vegetable oil: Essential for stir-frying and giving the noodles that golden sheen without overpowering any flavors.
- 1/2 pound pork loin or chicken breast (thinly sliced): Adds tender, juicy protein that soaks up the marinade and sauce beautifully.
- 1 tablespoon soy sauce (for marinating meat): Enhances the meat’s natural flavors and adds depth.
- 1 teaspoon cornstarch: Helps tenderize the meat and gives it a silky texture once cooked.
- 2 cups napa cabbage or green cabbage (sliced): Brings a satisfying crunch and freshness to balance the rich sauce.
- 1 cup shiitake or button mushrooms (sliced): Offers earthiness and umami that elevate the entire dish.
- 2 scallions (cut into 2-inch pieces): Injects a subtle sharpness and bright color at the end.
- 2 garlic cloves (minced): Provides an aromatic kick that awakens the senses right from the start.
- 2 tablespoons soy sauce: Acts as a primary seasoning for the savory sauce.
- 1 tablespoon dark soy sauce: Adds a beautiful color and deeper, richer soy flavor.
- 1 tablespoon oyster sauce: Gives the dish its unmistakable umami punch and a hint of sweetness.
- 1/2 teaspoon sugar: Balances out the saltiness and acidity with a gentle sweetness.
- Salt and white pepper to taste: Essential finishing touches that brighten and season perfectly.
How to Make Shanghai Fried Noodles Recipe
Step 1: Prepare the Noodles
Begin by cooking the thick wheat noodles according to the package instructions until they are just al dente. This ensures they will maintain a pleasantly chewy texture after stir-frying. Once cooked, drain them well and set aside so they are ready to toss in the wok.
Step 2: Marinate the Meat
In a bowl, combine the thinly sliced pork or chicken with one tablespoon soy sauce and the cornstarch. Let this mixture marinate for about 10 minutes. This step helps tenderize the meat and infuses it with flavor, ensuring every bite is juicy and flavorful.
Step 3: Stir-Fry the Meat
Heat one tablespoon of vegetable oil in a large wok or skillet over high heat. Quickly stir-fry the marinated meat until it is just cooked through—this should only take a few minutes. Remove the meat from the pan and set it aside to keep warm.
Step 4: Cook the Vegetables
Add the remaining oil to the pan, then toss in the minced garlic and sauté for about 30 seconds until fragrant. Next, add the sliced mushrooms and cabbage, stir-frying until they are just softened, about 3 minutes. You want them tender but still retaining a bit of crunch to contrast the noodles.
Step 5: Combine and Season
Return the cooked noodles and meat to the pan with the vegetables. Pour in the soy sauce, dark soy sauce, oyster sauce, sugar, salt, and white pepper. Toss everything together thoroughly for 2 to 3 minutes until all the noodles are evenly coated and heated through.
Step 6: Final Touches
Add the scallions last, stir-frying for another minute. This final step adds a burst of freshness and vivid green color that really makes this Shanghai Fried Noodles Recipe pop on the plate.
How to Serve Shanghai Fried Noodles Recipe
Garnishes
While the dish shines on its own, a sprinkle of toasted sesame seeds or a drizzle of chili oil adds wonderful texture and a touch of heat. Fresh cilantro leaves or thinly sliced red chili peppers can also liven up your presentation beautifully.
Side Dishes
Pair your Shanghai Fried Noodles Recipe with light and crisp sides like a simple cucumber salad, steamed bok choy, or even a hot bowl of miso soup. These provide refreshing contrasts and round out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the noodles in individual bowls topped with a sunny-side-up egg or crispy fried shallots. Alternatively, use colorful ceramic dishes and garnish with edible flowers for an elegant, restaurant-style appeal that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Shanghai Fried Noodles Recipe leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some sauce over time, so it’s normal if the texture softens slightly after refrigeration.
Freezing
While not ideal for preserving the perfect noodle texture, you can freeze cooked Shanghai fried noodles in a sealed container for up to one month. Thaw in the fridge overnight before reheating gently on the stove.
Reheating
To reheat, stir-fry the noodles quickly over medium heat with a splash of water or broth to restore moisture. Avoid using a microwave if possible, as it tends to make the noodles mushy. This method helps maintain that signature chewy and saucy goodness.
FAQs
Can I use other types of noodles in this recipe?
Absolutely! While authentic Shanghai fried noodles use thick wheat noodles, you can substitute with udon, lo mein, or even fresh egg noodles for a slightly different texture without compromising flavor.
Is it possible to make this recipe vegetarian?
Yes, simply swap out the pork or chicken for firm tofu and use vegetarian oyster sauce in place of the regular oyster sauce. The mushrooms and cabbage still provide plenty of umami and texture.
How spicy is this Shanghai Fried Noodles Recipe?
This dish is traditionally mild but full of savory flavors. If you enjoy heat, feel free to add chili oil or fresh chili peppers to customize the spice level to your liking.
Can I prepare any parts of this dish in advance?
Definitely! Marinate the meat up to a day ahead and chop all your vegetables in advance. Having everything prepped makes the cooking process quicker and more enjoyable.
What is the best type of soy sauce to use?
Using a combination of regular light soy sauce and dark soy sauce is key for that authentic color and complex flavor. Light soy sauce provides saltiness, while dark soy sauce adds sweetness and richness.
Final Thoughts
This Shanghai Fried Noodles Recipe is one of those special dishes that feels both nourishing and exciting every time you make it. Its perfect mix of tender noodles, savory meat, and crisp vegetables united by an irresistible sauce makes it a standout meal you’ll want to enjoy again and again. I wholeheartedly encourage you to try this recipe soon and savor every delicious bite — it might just become your signature homemade favorite!
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Shanghai Fried Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Description
Shanghai fried noodles are a flavorful and satisfying stir-fried dish made with thick wheat noodles, tender slices of pork or chicken, and crisp vegetables all tossed in a rich, savory sauce. This takeout favorite is quick to make and delivers bold umami flavors with every bite—perfect for a weeknight dinner or an impressive homemade Asian meal.
Ingredients
Noodles and Meat
- 8 oz thick wheat noodles (like Shanghai noodles or udon)
- 1/2 pound pork loin or chicken breast, thinly sliced
- 1 tablespoon soy sauce (for marinating meat)
- 1 teaspoon cornstarch
Vegetables
- 2 cups napa cabbage or green cabbage, sliced
- 1 cup shiitake or button mushrooms, sliced
- 2 scallions, cut into 2-inch pieces
- 2 garlic cloves, minced
Sauces and Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- Salt and white pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Prepare the Noodles: Cook the noodles according to package instructions until just al dente, then drain and set aside to prevent overcooking during stir-frying.
- Marinate the Meat: In a bowl, combine the thinly sliced pork or chicken with 1 tablespoon soy sauce and cornstarch. Let it marinate for 10 minutes to enhance flavor and tenderize the meat.
- Cook the Meat: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry the marinated meat until it is just cooked through, then remove it from the pan and set aside to keep it tender.
- Sauté Aromatics and Vegetables: Add the remaining oil to the pan and sauté minced garlic for about 30 seconds until fragrant. Then add the sliced mushrooms and napa cabbage, cooking for approximately 3 minutes or until the vegetables soften slightly but remain crisp.
- Combine Noodles, Meat, and Sauce: Return the cooked meat to the pan and add the drained noodles. Stir in soy sauce, dark soy sauce, oyster sauce, sugar, salt, and white pepper. Toss everything together thoroughly for 2 to 3 minutes to allow the flavors to meld and noodles to heat through.
- Finish with Scallions: Add the cut scallions and stir-fry for an additional minute to keep their freshness and slight crunch, then serve the dish hot for best taste and texture.
Notes
- Use vegetarian oyster sauce and tofu to make a meatless version of this dish.
- You can substitute Shanghai noodles with udon or fresh lo mein noodles based on availability.
- Adjust the sauce quantities to your preference to achieve a lighter or stronger flavor.
