Description
This Shanghai Fried Noodles recipe features thick wheat or udon noodles stir-fried with tender pork or chicken, crisp napa cabbage, carrots, and green onions, all coated in a savory blend of soy sauce, oyster sauce, and aromatic sesame oil. A quick and flavorful main course perfect for a satisfying Asian-inspired meal.
Ingredients
Scale
Main Ingredients
- 8 oz thick wheat noodles (or udon noodles)
- 2 tablespoons vegetable oil
- 1/2 lb pork loin or chicken breast, thinly sliced
- 2 cups napa cabbage, sliced
- 1/2 cup carrot, julienned
- 1/2 cup green onions, cut into 2-inch pieces
Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- Cook Noodles: Prepare the noodles according to the package instructions, then drain and rinse with cold water to stop the cooking process. Set aside.
- Make Sauce: In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Stir well to create the flavorful sauce.
- Stir-Fry Meat: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork or chicken and stir-fry for 3 to 4 minutes until the meat is browned and cooked through.
- Add Vegetables: Toss in the sliced napa cabbage and julienned carrots. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender but still crisp.
- Combine Noodles and Sauce: Add the cooked noodles and green onions to the pan. Pour the prepared sauce over all the ingredients, then toss and stir-fry everything together for another 2 minutes to ensure even coating and heating.
- Serve: Remove from heat and serve the Shanghai Fried Noodles hot for the best flavor and texture.
Notes
- You can substitute the meat with tofu for a vegetarian version.
- Use Shanghai-style noodles if available for the most authentic taste.
