10 Minute Shanghai-Style Noodles
10 Minute Shanghai-Style Noodles
Ingredients
For the Noodles and Stir-fry
- 250 gm noodles, of choice
- 2 tablespoons oil, as needed
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups leafy green, of choice (e.g., bok choy)
- 1/4 cup scallions, chopped, for garnish
For the Sauce
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce, (can swap with more light soy sauce)
- 1 1/2 tablespoons oyster sauce, (or vegan oyster sauce)
- 2 teaspoons chilli flakes
- 1 splash water
- 1 teaspoon sugar
Instructions
- 1
Cook the noodles according to package instructions until just shy of al dente. Drain and set aside.
⏱️ 5 min
- 2
While the noodles are cooking, prepare your add-ins. Slice the mushrooms, mince the garlic, and chop your leafy green of choice.
⏱️ 3 min
- 3
In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, chilli flakes, a splash of water, and sugar. Mix well until the sugar is dissolved.
⏱️ 2 min
- 4
Heat oil in a large skillet or non-stick pan over medium-high heat.
⏱️ 1 min
- 5
Add the sliced mushrooms to the hot pan and stir-fry until they begin to brown, about 2-3 minutes.
⏱️ 3 min
- 6
Stir in the minced garlic and your leafy green. Continue to stir-fry until everything is cooked through and the greens are just lightly wilted, about 2-3 minutes.
⏱️ 3 min
- 7
Add the cooked noodles along with the prepared sauce to the pan. Toss everything together vigorously to ensure the noodles and vegetables are evenly coated with the sauce.
⏱️ 2 min
- 8
Serve immediately, garnished with chopped scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
10 Minute Shanghai-Style Noodles
For the Noodles and Stir-fry
- 250 gm noodles, of choice
- 2 tablespoons oil, as needed
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups leafy green, of choice (e.g., bok choy)
- 1/4 cup scallions, chopped, for garnish
For the Sauce
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce, (can swap with more light soy sauce)
- 1 1/2 tablespoons oyster sauce, (or vegan oyster sauce)
- 2 teaspoons chilli flakes
- 1 splash water
- 1 teaspoon sugar
Instructions
- 1
Cook the noodles according to package instructions until just shy of al dente. Drain and set aside.
⏱️ 5 min - 2
While the noodles are cooking, prepare your add-ins. Slice the mushrooms, mince the garlic, and chop your leafy green of choice.
⏱️ 3 min - 3
In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, chilli flakes, a splash of water, and sugar. Mix well until the sugar is dissolved.
⏱️ 2 min - 4
Heat oil in a large skillet or non-stick pan over medium-high heat.
⏱️ 1 min - 5
Add the sliced mushrooms to the hot pan and stir-fry until they begin to brown, about 2-3 minutes.
⏱️ 3 min - 6
Stir in the minced garlic and your leafy green. Continue to stir-fry until everything is cooked through and the greens are just lightly wilted, about 2-3 minutes.
⏱️ 3 min - 7
Add the cooked noodles along with the prepared sauce to the pan. Toss everything together vigorously to ensure the noodles and vegetables are evenly coated with the sauce.
⏱️ 2 min - 8
Serve immediately, garnished with chopped scallions.
⏱️ 1 min