Shanghai Fried Noodles

Introduction

If you’ve ever ordered Chinese takeout, chances are you’ve seen Shanghai Fried Noodles on the menu. This dish is beloved for its chewy noodles, savory soy-based sauce, and crisp-tender vegetables, all stir-fried to perfection with juicy strips of pork or chicken.

The key to Shanghai Fried Noodles is the balance of umami, slight sweetness, and rich sesame flavor. It’s quick (ready in 20 minutes), versatile, and so satisfying that you might never crave restaurant takeout again.

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Ingredients

• 12 oz Shanghai-style thick noodles (or Japanese udon if unavailable)
• 8 oz pork loin or chicken breast, thinly sliced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (adds color & depth)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 cups napa cabbage, sliced
• 1 cup bok choy or spinach
• 1 cup shiitake mushrooms, sliced
• 2 scallions, cut into 2-inch strips
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• Freshly ground white pepper, to taste

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Timing

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

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Step-by-Step Instructions

Step 1: Prepare the Noodles

• Cook noodles according to package instructions until just al dente.
• Drain, rinse quickly under cold water, and toss with a little oil to prevent sticking.

Step 2: Marinate the Meat

• In a bowl, mix sliced pork/chicken with 1 tbsp light soy sauce and 1 tsp cornstarch.
• Let marinate while preparing vegetables.

Step 3: Make the Sauce

• In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and Shaoxing wine.

Step 4: Stir-Fry the Meat

• Heat vegetable oil in a wok over high heat.
• Add marinated meat and stir-fry until golden and cooked through. Remove and set aside.

Step 5: Stir-Fry Veggies

• In the same wok, sauté garlic and mushrooms for 1–2 minutes.
• Add napa cabbage and bok choy, stir-frying until wilted but still crisp.

Step 6: Combine Everything

• Add cooked noodles, sauce, and meat back into the wok.
• Stir-fry on high heat until noodles are evenly coated and slightly caramelized.
• Toss in scallions and sesame oil just before serving.

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Tips for Success

• Use high heat for authentic wok flavor.
• Don’t overcook noodles — they should stay chewy.
• If noodles clump, add a splash of hot water while stir-frying.
• Prepping all ingredients before cooking is key — stir-fries move fast!

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Nutrition (per serving, 4 servings)

• Calories: 410
• Protein: 23g
• Carbs: 48g
• Fat: 15g
• Fiber: 5g
• Sodium: 890mg

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Variations

• Vegetarian: Skip the meat and double the mushrooms.
• Seafood Twist: Add shrimp or scallops instead of pork.
• Extra Spicy: Stir in chili paste or fresh red chilies.
• Gluten-Free: Use tamari instead of soy sauce and rice noodles instead of wheat.

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Serving Suggestions

• Serve with pickled cucumbers or a light Asian salad.
• Pair with hot tea or a crisp lager.
• Enjoy alongside other stir-fries like Kung Pao Chicken or Garlic Green Beans.

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Storage & Reheating

• Fridge: Store leftovers up to 3 days.
• Reheat: Warm in a wok or skillet with a splash of water or broth.
• Freezer: Not recommended — noodles lose their texture.

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Conclusion

This Shanghai Fried Noodles recipe brings the taste of authentic Chinese street food right into your kitchen. With chewy noodles, tender meat, and a deeply savory sauce, it’s the perfect balance of texture and flavor in every bite.

👉 Try making it at home tonight — it’s faster than waiting for delivery!

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FAQs

Q1: What if I can’t find Shanghai noodles?
Use fresh udon or thick lo mein noodles.

Q2: Can I use beef instead of pork?
Yes — flank steak works great when sliced thin.

Q3: Do I need a wok?
A large skillet works too, but a wok gives better heat distribution.

Q4: Can I make it low-sodium?
Yes — use reduced-sodium soy sauce and skip extra salt.

Q5: How do I get that “restaurant flavor”?
Cooking on high heat and using a touch of sesame oil at the end makes all the difference.