Shanghai Fried Noodles
Shanghai Fried Noodles
Ingredients
For the Noodles
- 1 pound Shanghai thick noodles, fresh or dried
For the Protein and Vegetables
- 12 ounces boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 pound bok choy, trimmed and cut into 1-inch pieces
- 4 ounces shiitake mushrooms, sliced
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 cup chicken broth
For Cooking
- 2 tablespoons vegetable oil, divided
Instructions
- 1
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil and set aside.
⏱️ 10 min - 2
In a medium bowl, combine the chicken strips with 1 teaspoon soy sauce, cornstarch, and 1/2 teaspoon sesame oil. Mix well and let marinate for at least 15 minutes.
⏱️ 15 min
- 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, rice vinegar, granulated sugar, white pepper, and chicken broth. Set aside.
⏱️ 3 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and stir-fry for 1 minute until slightly softened. Add the minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.
⏱️ 2 min
- 6
Add the sliced shiitake mushrooms and bok choy to the wok. Stir-fry for 3-4 minutes until the bok choy is tender-crisp.
⏱️ 4 min
- 7
Return the cooked chicken to the wok. Add the prepared noodles and pour the sauce mixture over everything. Toss continuously for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce and heated through.
⏱️ 3 min
- 8
Serve immediately and enjoy your Shanghai Fried Noodles!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Fried Noodles
For the Noodles
- 1 pound Shanghai thick noodles, fresh or dried
For the Protein and Vegetables
- 12 ounces boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 pound bok choy, trimmed and cut into 1-inch pieces
- 4 ounces shiitake mushrooms, sliced
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 cup chicken broth
For Cooking
- 2 tablespoons vegetable oil, divided
Instructions
- 1
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil and set aside.
⏱️ 10 min - 2
In a medium bowl, combine the chicken strips with 1 teaspoon soy sauce, cornstarch, and 1/2 teaspoon sesame oil. Mix well and let marinate for at least 15 minutes.
⏱️ 15 min - 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, rice vinegar, granulated sugar, white pepper, and chicken broth. Set aside.
⏱️ 3 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and stir-fry for 1 minute until slightly softened. Add the minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.
⏱️ 2 min - 6
Add the sliced shiitake mushrooms and bok choy to the wok. Stir-fry for 3-4 minutes until the bok choy is tender-crisp.
⏱️ 4 min - 7
Return the cooked chicken to the wok. Add the prepared noodles and pour the sauce mixture over everything. Toss continuously for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce and heated through.
⏱️ 3 min - 8
Serve immediately and enjoy your Shanghai Fried Noodles!
⏱️ 1 min