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Easy Shanghai Fried Noodles Recipe

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4.4 from 143 reviews

Shanghai Fried Noodles is a flavorful and quick stir-fry dish combining tender noodles with fresh napa cabbage, carrots, green onions, and a savory soy-oyster sauce blend. Protein options like chicken, pork, shrimp, or tofu add extra heartiness, making this classic Chinese street food a satisfying meal perfect for any day.

Ingredients

Vegetables

  • 1 cup napa cabbage, shredded
  • 0.5 cup carrots, julienned or thinly sliced
  • 2 green onions, cut into 2-inch pieces
  • 2 cloves garlic, minced

Sauce

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tsp rice vinegar
  • 0.5 cup chicken or vegetable broth
  • 1 tsp chili paste or Sriracha (optional)

Protein (optional)

  • 8 oz chicken breast, pork, shrimp or tofu, sliced

Noodles & Oil

  • 300 g fresh or dry noodles (wheat, udon, or lo mein style)
  • 2 tbsp neutral oil (peanut or vegetable)

Instructions

  1. Boil and Prepare Noodles: Bring a pot of water to a boil and cook the noodles until just tender. Drain and rinse under cold water to stop cooking. Toss the noodles with 1 tablespoon of neutral oil to prevent them from sticking together and set aside.
  2. Mix the Sauce: In a small bowl, combine the soy sauce, oyster sauce, sugar, rice vinegar, chicken or vegetable broth, and chili paste or Sriracha if using. Stir well and set the sauce mixture aside.
  3. Cook Protein: Heat 1 tablespoon of neutral oil in a wok or large skillet over medium-high heat. Add your choice of protein (chicken, pork, shrimp, or tofu) and stir-fry until cooked through, about 3-5 minutes depending on thickness. Remove the protein from the wok and set aside.
  4. Stir-Fry Vegetables: In the same wok, add the remaining tablespoon of oil. Add the minced garlic and sauté for about 20 seconds until fragrant. Add the shredded napa cabbage, carrots, and green onions. Stir-fry the vegetables for 2 to 3 minutes until they are tender but still crisp.
  5. Combine and Glaze: Add the cooked noodles, sauce mixture, and cooked protein back into the wok with the vegetables. Toss all the ingredients together thoroughly and stir-fry for an additional 2 to 3 minutes, allowing the sauce to glaze the noodles and ingredients evenly and heat everything through.
  6. Serve: Transfer the Shanghai Fried Noodles to serving plates. Garnish optionally with sesame seeds, extra green onions, or a drizzle of chili oil for added flavor and heat. Serve hot.

Notes

  • Use fresh noodles if possible for the best texture; dry noodles work well too after proper cooking.
  • Adjust the chili paste quantity to suit your preferred spice level.
  • Substitute oyster sauce with a vegetarian alternative if making a vegetarian or vegan version.
  • Cook protein separately to avoid overcooking and keep ingredients distinct.
  • Resting the cooked noodles in oil after boiling helps prevent stickiness during stir-frying.

Find it online: https://oliviabakes.com/easy-shanghai-fried-noodles-recipe/