Ingredients
Scale
- 12 ounces fresh Shanghai-style wheat noodles (or substitute with fresh udon or thick egg noodles)
- 2 tablespoons vegetable oil (or any neutral oil like canola or peanut)
- 1/2 pound ground pork or chicken (optional; for a vegetarian version, skip or use firm tofu)
- 1 cup Napa cabbage, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 3 green onions, chopped (separate white and green parts)
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 3 tablespoons soy sauce (use low sodium if preferred)
- 1 tablespoon oyster sauce (or vegetarian mushroom sauce for vegan option)
- 1 teaspoon dark soy sauce (for color and richness; optional)
- 1 teaspoon sugar (balances the savory flavors)
- 1/4 teaspoon white pepper (or black pepper if unavailable)
- 1/2 cup bean sprouts (optional, for crunch)
Instructions
- Start by bringing a large pot of water to a boil. Add the fresh Shanghai noodles and cook them for 2-3 minutes until they’re just tender but still chewy. Drain and rinse under cold water to stop cooking. Set aside. This step is crucial to avoid soggy noodles later—trust me, I learned this the hard way after a too-soft batch once!
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork or chicken, breaking it apart with a spatula. Cook until browned and cooked through, about 5 minutes. If you’re going vegetarian, skip this and just heat the oil in the next step.
- Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. This aroma always makes me feel like I’m halfway to a good dinner, even if the rest of the kitchen looks like a tornado hit it.
- Toss in the sliced Napa cabbage and carrots. Stir-fry for 2-3 minutes until the vegetables start to soften but still have a little crunch. I like to keep some texture because soft veggies just don’t do it for me.
- Add the cooked noodles to the pan, along with the soy sauce, oyster sauce, dark soy sauce (if using), sugar, and white pepper. Gently toss everything together so the noodles get coated evenly. Keep the heat medium-high but watch closely to avoid burning the sauce.
- Cook for another 3-4 minutes, stirring occasionally, until the noodles start to brown slightly and the sauce thickens just a bit. This caramelization is my favorite part—it adds that extra layer of flavor that makes this dish feel special.
- Finally, stir in the bean sprouts and the green parts of the green onions. Cook for one more minute, just to warm them through while keeping their fresh crunch.
- Serve hot, straight from the pan. I usually pile the noodles onto big plates and call the kids to the table with a big smile—the messy counters and hurried prep all forgotten in the joy of a shared meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Shanghai Fried Noodles, recipe, cooking, food
