Go Back
To make Shanghai fried noodles, you'll need: - 8 oz thick wheat noodles (or Shanghai noodles) - 1 cup shredded cabbage, tightly packed - 1 medium carrot, julienned - 1 bell pepper (red or yellow), sliced thinly - 1/2 cup fresh bean sprouts - 4 green onions, chopped into small pieces - 2 cloves garlic, finely minced - 1 tablespoon ginger, freshly minced These ingredients form the base of your dish. The thick noodles provide a great chew. The vegetables add color and crunch, making each bite exciting. You can add some proteins or toppings for extra flavor: - 1/2 cup cooked protein (e.g., chicken, shrimp, or tofu), diced Adding protein not only enhances taste but also makes the dish more filling. Feel free to mix and match based on what you have at home! The right oils and sauces are key to this recipe. You will need: - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian alternative) - 1 tablespoon sesame oil - 1 tablespoon vegetable oil These ingredients bring depth and richness to the noodles. The soy sauce adds saltiness, while the sesame oil gives a nutty flavor. Don't skip these; they make the dish sing! For the complete cooking method, check out the Full Recipe. To start, boil water in a large pot. Add 8 oz of thick wheat noodles. Cook them until they are al dente. This usually takes about 4 to 5 minutes. After cooking, drain the noodles. Toss them with a splash of vegetable oil. This step keeps them from sticking. Set the noodles aside while you prepare the stir-fry. Next, grab a large wok or deep skillet. Heat it over medium-high heat. Pour in 1 tablespoon of vegetable oil and wait for it to shimmer. Add 2 cloves of finely minced garlic and 1 tablespoon of freshly minced ginger. Stir these for about 30 seconds. You want them to smell nice and fragrant. This mix forms the base of your stir-fry. Now it's time for the fun part—adding the veggies! Toss in 1 cup of shredded cabbage, 1 medium julienned carrot, and 1 thinly sliced bell pepper. Stir-fry these for about 3 to 4 minutes. They should be tender but still crisp. If you want to add protein, like 1/2 cup of diced chicken, shrimp, or tofu, do it now. Stir everything together for another minute. Finally, it's time to bring it all together. Add the cooked noodles to your wok. Pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of sesame oil. Toss everything for 2 to 3 minutes until well mixed. Gently fold in 1/2 cup of fresh bean sprouts and 4 chopped green onions. Season with salt and pepper. Cook for another minute, and then you’re ready to serve! To make amazing Shanghai fried noodles, start with the right noodles. Use thick wheat noodles or Shanghai noodles for the best texture. When cooking, bring a large pot of water to a rolling boil. Add the noodles and stir gently to prevent sticking. Cook them until they are al dente; this means they should still have a bit of bite. Drain them and toss with a little vegetable oil to keep them from clumping together. For that authentic taste, always use fresh ingredients. Fresh garlic and ginger add depth to your dish. I suggest using high-quality soy sauce and a good oyster sauce. If you want a vegetarian option, try mushroom sauce instead. Adding sesame oil gives your noodles a nice nutty taste. To make it even better, top your dish with chopped green onions and sprinkle sesame seeds on top for extra flavor and crunch. One common mistake is overcooking the noodles. They should be firm, not mushy. Another mistake is adding too much sauce too early. This can make your noodles soggy. Stir-frying at high heat is key, so keep your wok or skillet hot. Finally, don’t forget to toss the noodles well with the sauce to ensure an even coating. This will help every bite be just as tasty as the last. {{image_4}} You can easily make Shanghai Fried Noodles vegetarian or vegan. Simply swap the oyster sauce for mushroom sauce. This change keeps the flavor rich without animal products. You can also add more veggies, like mushrooms, broccoli, or snap peas. These add great texture and flavor. If you want protein, use tofu. Firm tofu works best since it holds its shape well. Marinate it in soy sauce for extra taste before adding. Different areas in China have their own twists on Shanghai Fried Noodles. Some regions use rice noodles instead of wheat noodles. This change can make the dish lighter and gluten-free. In some areas, they add spicy chili paste for a kick. If you enjoy heat, try adding chili oil or fresh peppers. You might also find variations that include different meats. For example, some recipes use roast pork or beef. Each version brings a unique taste. You can change your Shanghai Fried Noodles with seasonal ingredients. In spring, add fresh peas or asparagus. These bring a nice crunch and bright color. In summer, use zucchini or bell peppers for a garden-fresh flavor. In fall, try adding mushrooms or winter squash. These ingredients add warmth and heartiness. In winter, consider using hearty greens like kale or bok choy. Seasonal changes keep your meal exciting and fresh. You can store leftover Shanghai fried noodles in an airtight container. Make sure the noodles are cool before sealing. Place them in the fridge for up to three days. If you want to keep them longer, a freezer is your best bet. To reheat, use a non-stick pan over medium heat. Add a splash of water or oil to keep them moist. Stir gently until heated through, which should take about five minutes. You can also microwave them, but be cautious. Stir halfway to avoid cold spots. Freezing is a great option for longer storage. Place the cooled noodles in a freezer-safe bag. Make sure to remove as much air as possible to prevent freezer burn. They can last up to two months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. For the best taste, I recommend using the full recipe within three months. Shanghai Fried Noodles date back to the bustling streets of Shanghai. They became popular in the 20th century. Street vendors sold them as a quick meal. The dish blends Chinese and local flavors. It uses thick wheat noodles, which are a staple in Shanghai. Over time, cooks added vegetables and proteins to make it heartier. Today, it remains a favorite in homes and restaurants alike. Yes, you can use different noodles! While thick wheat noodles are best, you can use: - Egg noodles - Rice noodles - Soba noodles Try these options for a new twist. Just keep in mind that cooking times may vary. Adjust the cooking method based on the noodle type you choose. Serving Shanghai Fried Noodles with the right sides enhances the meal. Here are some great accompaniments: - Spring rolls - Dumplings - Hot and sour soup - Steamed broccoli These dishes pair well and add variety to your meal. You can also offer soy sauce or chili oil for extra flavor. To spice up your Shanghai Fried Noodles, try these tips: - Add chili paste or sauce. - Toss in sliced fresh chilies. - Use spicy bean paste in your stir-fry. These options let you control the heat level. Adjust according to your taste. Enjoy the heat! Shanghai Fried Noodles are delicious and fun to make. We covered the key ingredients, from noodles to sauces. You learned how to cook them perfectly and avoid common mistakes. We explored variations like vegetarian options and seasonal ingredients. Finally, I shared storage tips to keep leftovers fresh. Cooking Shanghai Fried Noodles brings joy and flavor to your meals. Try your own twists for unique tastes. Enjoy the process and share your creations!

Shanghai Fried Noodles

Indulge in the rich flavors of homemade Savory Shanghai Fried Noodles with this quick and easy recipe! Perfect for satisfying any noodle cravings, this dish combines thick wheat noodles with colorful veggies and your choice of protein, all brought together with aromatic garlic, ginger, and savory sauces. Ready to impress your family and friends? Click through for the full recipe and start cooking a delightful meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

8 oz thick wheat noodles (or Shanghai noodles)

1 cup shredded cabbage, tightly packed

1 medium carrot, julienned

1 bell pepper (red or yellow), sliced thinly

1/2 cup fresh bean sprouts

4 green onions, chopped into small pieces

2 cloves garlic, finely minced

1 tablespoon ginger, freshly minced

2 tablespoons soy sauce

1 tablespoon oyster sauce (or mushroom sauce for a vegetarian alternative)

1 tablespoon sesame oil

1 tablespoon vegetable oil

Salt and pepper to taste

Optional: 1/2 cup cooked protein (e.g., chicken, shrimp, or tofu), diced

Instructions
 

Cook the Noodles: In a large pot, bring water to a rapid boil. Once boiling, gently add the thick wheat noodles and cook according to the package instructions until they are al dente. Drain the noodles and toss them with a splash of vegetable oil to prevent them from sticking together. Set aside.

    Prepare the Stir-Fry Base: Heat a large wok or deep skillet over medium-high heat, then add the vegetable oil. Once the oil shimmers, add the minced garlic and ginger, stirring continuously for about 30 seconds or until fragrant.

      Add Vegetables: Incorporate the shredded cabbage, julienned carrot, and thinly sliced bell pepper into the wok. Stir-fry the vegetables for about 3-4 minutes, or until they are tender-crisp and vibrant in color.

        Incorporate Optional Protein: If you are adding cooked protein, such as diced chicken, shrimp, or tofu, add it to the skillet now. Stir and cook for another minute to heat through.

          Combine Noodles and Sauce: Add the cooked noodles directly into the wok. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together thoroughly, ensuring the noodles are well-coated and heated through, which should take about 2-3 minutes.

            Final Touches: Gently fold in the fresh bean sprouts and chopped green onions. Season to taste with salt and pepper. Continue cooking for an additional 1-2 minutes, ensuring all ingredients are bien mélangés and heated evenly.

              Serve: Carefully remove the fried noodles from the heat and transfer them to a large serving platter.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3

                  - Presentation Tips: Top the dish with extra green onions for color and a sprinkle of sesame seeds for added texture. Serve the fried noodles piping hot and provide chopsticks on the side for an authentic dining experience!