Shanghai Noodles
Shanghai Noodles
Ingredients
For the Noodles and Protein
- 1 pound fresh Shanghai noodles
- 1 pound boneless, skinless chicken breast, sliced into 1/4-inch strips
For the Vegetables
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, julienned or thinly sliced into strips
- 1 yellow onion, sliced into thin strips
- 1/2 cup green onions, chopped, for garnish
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 tablespoon water
Other
- 2 tablespoons vegetable oil, or other high smoke point oil, as needed for stir-frying
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions, typically 2-3 minutes, until al dente.
⏱️ 5 min
- 2
Once cooked, immediately remove the noodles from the hot water using tongs or a spider strainer. Rinse them thoroughly under cold running water to stop the cooking process and prevent sticking. Drain well and set aside.
⏱️ 3 min
- 3
Prepare all vegetables: slice the chicken breast into 1/4-inch strips, thinly slice the cabbage, julienne the carrots, slice the yellow onion into thin strips, and chop the green onions.
⏱️ 10 min
- 4
In a small bowl, whisk together the soy sauce, oyster sauce, granulated sugar, sesame oil, and water until the sugar is dissolved. This is your stir-fry sauce.
⏱️ 2 min
- 5
Heat 1 tablespoon of vegetable oil in a large wok or a large, deep skillet over high heat until shimmering.
⏱️ 1 min
- 6
Add the sliced chicken to the hot wok and stir-fry for 3-5 minutes, or until it is cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 7
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and stir-fry for 1-2 minutes until it begins to soften.
⏱️ 2 min
- 8
Add the julienned carrots and sliced cabbage to the wok. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 9
Return the cooked chicken to the wok with the vegetables. Add the drained noodles to the wok.
⏱️ 1 min
- 10
Pour the prepared stir-fry sauce evenly over the noodles, chicken, and vegetables. Toss everything together vigorously for 2-3 minutes, ensuring all ingredients are well combined and coated with the sauce.
⏱️ 3 min
- 11
Stir in the chopped green onions during the last minute of cooking.
⏱️ 1 min
- 12
Serve the Shanghai noodles immediately in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Noodles
For the Noodles and Protein
- 1 pound fresh Shanghai noodles
- 1 pound boneless, skinless chicken breast, sliced into 1/4-inch strips
For the Vegetables
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, julienned or thinly sliced into strips
- 1 yellow onion, sliced into thin strips
- 1/2 cup green onions, chopped, for garnish
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 tablespoon water
Other
- 2 tablespoons vegetable oil, or other high smoke point oil, as needed for stir-frying
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions, typically 2-3 minutes, until al dente.
⏱️ 5 min - 2
Once cooked, immediately remove the noodles from the hot water using tongs or a spider strainer. Rinse them thoroughly under cold running water to stop the cooking process and prevent sticking. Drain well and set aside.
⏱️ 3 min - 3
Prepare all vegetables: slice the chicken breast into 1/4-inch strips, thinly slice the cabbage, julienne the carrots, slice the yellow onion into thin strips, and chop the green onions.
⏱️ 10 min - 4
In a small bowl, whisk together the soy sauce, oyster sauce, granulated sugar, sesame oil, and water until the sugar is dissolved. This is your stir-fry sauce.
⏱️ 2 min - 5
Heat 1 tablespoon of vegetable oil in a large wok or a large, deep skillet over high heat until shimmering.
⏱️ 1 min - 6
Add the sliced chicken to the hot wok and stir-fry for 3-5 minutes, or until it is cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min - 7
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and stir-fry for 1-2 minutes until it begins to soften.
⏱️ 2 min - 8
Add the julienned carrots and sliced cabbage to the wok. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender-crisp.
⏱️ 4 min - 9
Return the cooked chicken to the wok with the vegetables. Add the drained noodles to the wok.
⏱️ 1 min - 10
Pour the prepared stir-fry sauce evenly over the noodles, chicken, and vegetables. Toss everything together vigorously for 2-3 minutes, ensuring all ingredients are well combined and coated with the sauce.
⏱️ 3 min - 11
Stir in the chopped green onions during the last minute of cooking.
⏱️ 1 min - 12
Serve the Shanghai noodles immediately in bowls.
⏱️ 1 min