Vegetarian Shanghai Fried Noodles
Vegetarian Shanghai Fried Noodles
Ingredients
For the Noodles and Vegetables
- 1 pound fresh Shanghai noodles, thick, roundish
- 8 ounces bok choy, chopped into 1-inch pieces
- 4 ounces shiitake mushrooms, sliced
- 3 tablespoons cooking oil, divided
For the Sauce
- 2 tablespoons vegetarian oyster sauce
- 1 teaspoon vegetable broth powder
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup water
- 1/4 teaspoon MSG (Yum Yum), optional
- 1/2 teaspoon white pepper
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the noodles: Heat a large wok over high heat until smoking. Add water to the wok and bring to a rolling boil. Add the fresh Shanghai noodles and cook until tender, about 2-3 minutes. Do not overcook. Drain the noodles immediately and set aside.
⏱️ 5 min
- 2
Clean the wok: Briefly rinse the wok with water to remove any starch residue from the noodles. This prevents sticking during stir-frying. Dry the wok thoroughly.
⏱️ 1 min
- 3
Stir-fry the vegetables: Heat the clean wok over high heat until smoking. Add 1 tablespoon of cooking oil and swirl to coat the surface. Add the sliced shiitake mushrooms and stir-fry for 2-3 minutes until lightly browned. Remove the mushrooms from the wok and set aside.
⏱️ 3 min
- 4
Combine and season: Add the remaining 2 tablespoons of cooking oil to the hot wok. Return the cooked Shanghai noodles to the wok. Add the vegetarian oyster sauce, vegetable broth powder, 1 tablespoon soy sauce, and dark soy sauce. Pour in the 1/4 cup of water. Toss vigorously to combine and coat the noodles evenly.
⏱️ 3 min - 5
Add vegetables and further seasoning: Add the chopped bok choy and the stir-fried shiitake mushrooms to the wok. Continue to stir-fry for 1-2 minutes until the bok choy is slightly tender-crisp. Sprinkle in the MSG (if using) and white pepper.
⏱️ 2 min
- 6
Finish with 'wok hei': Pour 1 tablespoon of Chinese cooking wine around the edges of the wok. As it hits the hot surface, it should ignite, creating flames and infusing the dish with 'wok hei'. Immediately after, pour 1 teaspoon of sesame oil around the edges of the wok, allowing it to briefly ignite as well.
⏱️ 1 min
- 7
Final toss and serve: Vigorously toss and stir-fry all ingredients together for another minute to ensure everything is well combined, coated with sauce, and infused with the smoky essence. Serve the Shanghai noodles immediately in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetarian Shanghai Fried Noodles
For the Noodles and Vegetables
- 1 pound fresh Shanghai noodles, thick, roundish
- 8 ounces bok choy, chopped into 1-inch pieces
- 4 ounces shiitake mushrooms, sliced
- 3 tablespoons cooking oil, divided
For the Sauce
- 2 tablespoons vegetarian oyster sauce
- 1 teaspoon vegetable broth powder
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup water
- 1/4 teaspoon MSG (Yum Yum), optional
- 1/2 teaspoon white pepper
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the noodles: Heat a large wok over high heat until smoking. Add water to the wok and bring to a rolling boil. Add the fresh Shanghai noodles and cook until tender, about 2-3 minutes. Do not overcook. Drain the noodles immediately and set aside.
⏱️ 5 min - 2
Clean the wok: Briefly rinse the wok with water to remove any starch residue from the noodles. This prevents sticking during stir-frying. Dry the wok thoroughly.
⏱️ 1 min - 3
Stir-fry the vegetables: Heat the clean wok over high heat until smoking. Add 1 tablespoon of cooking oil and swirl to coat the surface. Add the sliced shiitake mushrooms and stir-fry for 2-3 minutes until lightly browned. Remove the mushrooms from the wok and set aside.
⏱️ 3 min - 4
Combine and season: Add the remaining 2 tablespoons of cooking oil to the hot wok. Return the cooked Shanghai noodles to the wok. Add the vegetarian oyster sauce, vegetable broth powder, 1 tablespoon soy sauce, and dark soy sauce. Pour in the 1/4 cup of water. Toss vigorously to combine and coat the noodles evenly.
⏱️ 3 min - 5
Add vegetables and further seasoning: Add the chopped bok choy and the stir-fried shiitake mushrooms to the wok. Continue to stir-fry for 1-2 minutes until the bok choy is slightly tender-crisp. Sprinkle in the MSG (if using) and white pepper.
⏱️ 2 min - 6
Finish with 'wok hei': Pour 1 tablespoon of Chinese cooking wine around the edges of the wok. As it hits the hot surface, it should ignite, creating flames and infusing the dish with 'wok hei'. Immediately after, pour 1 teaspoon of sesame oil around the edges of the wok, allowing it to briefly ignite as well.
⏱️ 1 min - 7
Final toss and serve: Vigorously toss and stir-fry all ingredients together for another minute to ensure everything is well combined, coated with sauce, and infused with the smoky essence. Serve the Shanghai noodles immediately in bowls.
⏱️ 1 min