Shanghai Fried Noodles
Shanghai Fried Noodles
Ingredients
For the Marinated Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/4 teaspoon white pepper
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Noodles and Vegetables
- 1 pound thick wheat noodles, fresh or dried, cooked according to package directions
- 1/2 yellow onion, sliced
- 4 cups green cabbage, chopped
- 2 tablespoons vegetable oil, for stir-frying
- 1 tablespoon dark soy sauce, or to taste
- 1/2 teaspoon sesame oil
Instructions
- 1
In a large mixing bowl, combine the cut chicken pieces with oyster sauce, light soy sauce, 1/2 teaspoon dark soy sauce, white pepper, cornstarch, and 2 tablespoons of vegetable oil. Mix thoroughly until all chicken pieces are well coated.
⏱️ 5 min
- 2
Marinate the chicken at room temperature for 15 minutes. While the chicken marinates, cook the thick wheat noodles according to package directions. Drain well and set aside.
⏱️ 15 min
- 3
Heat a large wok or a large, heavy-bottomed skillet over high heat until it is very hot (a wisp of smoke should appear). Add 2 tablespoons of vegetable oil, swirling to coat the bottom.
⏱️ 1 min
- 4
Add the marinated chicken to the hot wok in a single layer, ensuring not to overcrowd the pan. Stir-fry for 3-4 minutes until the chicken is about halfway cooked and lightly browned.
⏱️ 4 min
- 5
Add the sliced onion to the wok with the chicken. Continue to stir-fry for another 2-3 minutes until the onion begins to soften and the chicken is nearly cooked through.
⏱️ 3 min
- 6
Add the chopped cabbage to the wok. Stir-fry for 2-3 minutes until the cabbage starts to wilt.
⏱️ 3 min
- 7
Add the cooked thick wheat noodles to the wok. Toss all ingredients together, stir-frying for 2-3 minutes until the moisture has evaporated and the mixture appears slightly 'dried out'.
⏱️ 3 min
- 8
Drizzle 1 tablespoon of dark soy sauce and 1/2 teaspoon of sesame oil over the noodles and vegetables. Continue to stir-fry for another 1-2 minutes, ensuring everything is well combined and the noodles are evenly coated and 'dried out even more'.
⏱️ 2 min
- 9
Serve the Shanghai Fried Noodles immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Fried Noodles
For the Marinated Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/4 teaspoon white pepper
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Noodles and Vegetables
- 1 pound thick wheat noodles, fresh or dried, cooked according to package directions
- 1/2 yellow onion, sliced
- 4 cups green cabbage, chopped
- 2 tablespoons vegetable oil, for stir-frying
- 1 tablespoon dark soy sauce, or to taste
- 1/2 teaspoon sesame oil
Instructions
- 1
In a large mixing bowl, combine the cut chicken pieces with oyster sauce, light soy sauce, 1/2 teaspoon dark soy sauce, white pepper, cornstarch, and 2 tablespoons of vegetable oil. Mix thoroughly until all chicken pieces are well coated.
⏱️ 5 min - 2
Marinate the chicken at room temperature for 15 minutes. While the chicken marinates, cook the thick wheat noodles according to package directions. Drain well and set aside.
⏱️ 15 min - 3
Heat a large wok or a large, heavy-bottomed skillet over high heat until it is very hot (a wisp of smoke should appear). Add 2 tablespoons of vegetable oil, swirling to coat the bottom.
⏱️ 1 min - 4
Add the marinated chicken to the hot wok in a single layer, ensuring not to overcrowd the pan. Stir-fry for 3-4 minutes until the chicken is about halfway cooked and lightly browned.
⏱️ 4 min - 5
Add the sliced onion to the wok with the chicken. Continue to stir-fry for another 2-3 minutes until the onion begins to soften and the chicken is nearly cooked through.
⏱️ 3 min - 6
Add the chopped cabbage to the wok. Stir-fry for 2-3 minutes until the cabbage starts to wilt.
⏱️ 3 min - 7
Add the cooked thick wheat noodles to the wok. Toss all ingredients together, stir-frying for 2-3 minutes until the moisture has evaporated and the mixture appears slightly 'dried out'.
⏱️ 3 min - 8
Drizzle 1 tablespoon of dark soy sauce and 1/2 teaspoon of sesame oil over the noodles and vegetables. Continue to stir-fry for another 1-2 minutes, ensuring everything is well combined and the noodles are evenly coated and 'dried out even more'.
⏱️ 2 min - 9
Serve the Shanghai Fried Noodles immediately and enjoy!
⏱️ 1 min