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Shanghai Fried Noodles Recipe

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4.8 from 82 reviews

Shanghai Fried Noodles is a classic Chinese stir-fry dish featuring tender noodles tossed with crunchy napa cabbage, julienned carrots, and green onions in a savory soy and oyster sauce. This dish is customizable with your choice of chicken, pork, shrimp, or tofu, making it a flavorful and satisfying meal perfect for a quick weeknight dinner.

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 and Oil

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

Instructions

  1. Boil Noodles: Boil the noodles in a pot until just tender. Drain and rinse under cold water to stop cooking. Toss with 1 tablespoon of oil to prevent them from sticking together.
  2. Prepare Sauce: In a mixing bowl, combine the soy sauce, oyster sauce, sugar, rice vinegar, chicken or vegetable broth, and chili paste if using. Mix well and set aside.
  3. Cook Protein: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Stir-fry the sliced protein of your choice until fully cooked. Remove from wok and set aside.
  4. Sauté Vegetables: Add the remaining 1 tablespoon of oil to the wok. Sauté the minced garlic for about 20 seconds until fragrant, then add napa cabbage, carrots, and green onions. Stir-fry for 2–3 minutes until the vegetables are slightly tender but still crisp.
  5. Combine All Ingredients: Add the cooked noodles, prepared sauce, and cooked protein back into the wok. Toss and stir-fry everything together for 2–3 minutes until the noodles are well coated with sauce and heated through.
  6. Serve: Serve the Shanghai Fried Noodles hot, garnished if desired with sesame seeds, additional green onions, or a drizzle of chili oil for extra flavor.

Notes

  • Use fresh noodles if available for better texture, but dried noodles work well too.
  • Adjust the chili paste according to your spice preference or omit it for a milder dish.
  • You can substitute napa cabbage with bok choy or regular green cabbage if needed.
  • To make this dish vegetarian or vegan, use tofu and vegetable broth, and ensure the oyster sauce is plant-based or use a mushroom sauce alternative.
  • Stir-frying on high heat ensures vegetables stay crisp and noodles are nicely glazed.

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