If you have ever craved the perfect blend of chewy noodles, tender meat, and savory sauce all in one comforting bowl, then you are going to adore this Shanghai Fried Noodles Recipe. This dish captures the heart of a classic Chinese stir-fry with thick wheat noodles tossed in a rich, flavorful sauce accompanied by crisp vegetables and succulent slices of pork or chicken. It’s a quick yet incredibly satisfying meal that feels both authentic and homemade, perfect for a weekday dinner or impressing your friends with your culinary chops.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving that mouthwatering harmony of flavors and textures. Each component plays an essential role from the chewy noodles that create substance, to the fresh vegetables which add crunch and color, and the savory sauce that ties everything together in delicious harmony.
- 10 ounces thick wheat noodles (Shanghai-style or udon): These provide the chewy, substantial base that makes this dish so hearty.
- 2 tablespoons vegetable oil: Essential for stir-frying ingredients to a perfect golden finish without sticking.
- 2 cloves garlic, minced: Adds aromatic depth and a subtle kick that enhances the savory profile.
- 1/2 pound pork tenderloin or chicken breast, thinly sliced: Your choice of protein that brings tenderness and boosts the dish’s heartiness.
- 2 cups napa cabbage or bok choy, chopped: Brings a refreshing crunch and mild sweetness to balance the flavors.
- 1/2 cup carrots, julienned (optional): Adds pops of bright color and gentle sweetness.
- 1/4 cup sliced green onions: Tossed in at the end for a fresh, slightly sharp bite.
- Sauce: A flavorful blend of 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper (optional) that creates the perfect savory glaze.
How to Make Shanghai Fried Noodles Recipe
Step 1: Cook the Noodles
Start by cooking the thick wheat noodles according to the package instructions until they reach just the right al dente texture. This is crucial because overcooked noodles can become soggy when stir-fried. Once cooked, drain them well, rinse under cold water to stop the cooking process, and toss with a little oil. This prevents the noodles from clumping together and ensures they stay wonderful and slippery during stir-fry.
Step 2: Prepare the Sauce
While the noodles rest, whisk together all the sauce ingredients — soy sauces, oyster sauce, sugar, sesame oil, and white pepper. This mixture is the heart of your Shanghai Fried Noodles Recipe, providing a perfect balance of salty, savory, and slightly sweet notes that will coat every strand of noodle beautifully.
Step 3: Stir-Fry Garlic and Protein
Heat the vegetable oil in a large skillet or wok on medium-high. Throw in the minced garlic and stir-fry for about 30 seconds until it releases its fragrant aroma. Then add the thinly sliced pork or chicken, cooking until each slice gets a nice golden sear and is fully cooked through—usually about 3 to 4 minutes. The sizzling of the meat is where that irresistible aroma begins to build!
Step 4: Add Vegetables
Next, toss in the chopped napa cabbage or bok choy along with the optional julienned carrots. Stir-fry these crisp veggies for 2 to 3 minutes, just long enough to tenderize slightly while keeping their inviting crunch and vibrant colors. This creates a wonderful contrast to the soft noodles and savory meat.
Step 5: Combine Noodles and Sauce
Add the cooked noodles back into the wok, then pour your prepared sauce over the top. Toss everything together vigorously and keep stir-frying for another 2 to 3 minutes. The noodles will soak up the sauce perfectly, turning glossy and packed with flavor. Once everything is hot and well coated, remove from heat.
Step 6: Finish with Green Onions
Just before serving, stir in the sliced green onions. Their fresh, sharp bite adds just the right finishing touch to this classic Shanghai Fried Noodles Recipe, bringing brightness and balance to the deep umami flavors.
How to Serve Shanghai Fried Noodles Recipe
Garnishes
A sprinkle of toasted sesame seeds or a drizzle of chili oil can elevate your noodles to restaurant-quality, adding a nutty crunch or a tantalizing heat that complements the rich sauce beautifully. Fresh cilantro or a wedge of lime can also brighten the plate wonderfully.
Side Dishes
Serve your Shanghai Fried Noodles alongside simple steamed dumplings, a light cucumber salad, or even some hot and sour soup for a full, satisfying meal. These sides help round out the meal with contrasting flavors and textures.
Creative Ways to Present
For a fun twist, plate your noodles in individual bowls garnished with extra green onions and chopped roasted peanuts. You can also serve the dish in lettuce cups for a fresh, handheld appetizer or party snack. It’s your canvas to make this dish unique!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator. Because the noodles soak up the sauce, they taste even better the next day after the flavors have mingled. Enjoy within 2 to 3 days for best quality.
Freezing
Shanghai Fried Noodles Recipe can be frozen for up to a month. Place portions into freezer-safe containers or heavy-duty bags. When ready to enjoy, thaw in the refrigerator overnight before reheating to maintain texture and flavor.
Reheating
Reheat your leftovers gently in a skillet over medium heat with a splash of water or broth to loosen the sauce and rehydrate the noodles. Stir continuously until warmed through to prevent sticking and to refresh those wonderful flavors.
FAQs
Can I use other types of noodles for this recipe?
Absolutely! While Shanghai-style wheat noodles are traditional, thick lo mein or udon noodles make excellent substitutes. Just ensure they are cooked al dente and tossed with oil to avoid clumping.
Is there a vegetarian version of the Shanghai Fried Noodles Recipe?
Yes, simply omit the meat and swap in mushrooms or firm tofu for protein. The same cooking process and sauce perfectly complement the vegetarian ingredients for a delicious meat-free option.
What can I do if I don’t have oyster sauce?
If oyster sauce isn’t handy, you can substitute with hoisin sauce for a sweeter touch or a bit of mushroom soy sauce mixed with a pinch of sugar for a similar umami depth.
How spicy is this dish?
This Shanghai Fried Noodles Recipe is not spicy on its own, but you can easily add chili oil, fresh chilis, or hot sauce to give it a kick according to your heat preference.
Can I prepare parts of this recipe ahead of time?
Definitely! You can pre-slice your meat and vegetables, and even make the sauce in advance. Just cook the stir-fry fresh to maintain that lovely texture and flavor.
Final Thoughts
This Shanghai Fried Noodles Recipe quickly becomes a go-to comfort food with its perfect blend of tender noodles, savory sauce, and fresh veggies. It’s simple enough for any home cook but impressive enough to share with loved ones. Give it a try—you might just find your new favorite weeknight dinner!
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Shanghai Fried Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Description
Shanghai Fried Noodles is a classic Chinese stir-fry dish featuring thick wheat noodles combined with tender slices of pork or chicken, fresh napa cabbage, and a flavorful savory sauce. This quick and delicious meal is perfect for a satisfying weeknight dinner and offers a harmonious blend of textures and rich umami flavors.
Ingredients
Main Ingredients
- 10 ounces thick wheat noodles (Shanghai-style or udon)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 pound pork tenderloin or chicken breast, thinly sliced
- 2 cups napa cabbage or bok choy, chopped
- 1/2 cup carrots, julienned (optional)
- 1/4 cup sliced green onions
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper (optional)
Instructions
- Prepare the noodles: Cook the noodles according to the package directions until just al dente. Drain the noodles, rinse them under cold water to stop the cooking process, then toss them with a little oil to keep them from sticking together.
- Make the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and white pepper. Set this flavorful sauce aside for later use.
- Cook the garlic and meat: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the thinly sliced pork or chicken and cook, stirring frequently, until the meat is browned and fully cooked through, approximately 3 to 4 minutes.
- Add vegetables: Incorporate the chopped napa cabbage and julienned carrots into the skillet. Stir-fry the vegetables for 2 to 3 minutes until they are tender but still crisp, maintaining a fresh texture.
- Combine noodles and sauce: Add the cooked noodles to the skillet. Pour the prepared sauce over the noodles and vegetables. Toss everything together and stir-fry for another 2 to 3 minutes, ensuring the noodles are evenly coated with the sauce and heated through thoroughly.
- Finish and serve: Remove the skillet from the heat. Stir in the sliced green onions to add freshness and flavor. Serve the Shanghai Fried Noodles immediately while hot for the best taste experience.
Notes
- For a vegetarian version, omit the meat and substitute with mushrooms or tofu for protein.
- You can substitute Shanghai noodles with thick lo mein or udon noodles if those are more readily available or preferred.
- Adjust the amount of soy sauce and oyster sauce to your preference for saltiness and depth of flavor.
- Adding a splash of chili oil or fresh chili slices can give the dish a spicy kick.
