Chinese Noodles: Shanghai Fried Noodles
I love Chinese noodles in just about any form. This is an authentic recipe for Shanghai noodles.
Ingredients
- 12 ounces noodles, fresh thick round noodles or Japanese udon noodles
- 2 teaspoons toasted sesame oil
- 2 tablespoons dark soy sauce
- 2 teaspoons light soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water
- 1 tablespoon vegetable oil
- 1/2 teaspoon fresh ginger, minced
- 4 cloves garlic, thinly sliced
- 3 green onions, white parts only, chopped
- 1 star anise
- 2 cups snow peas, trimmed
- 2 cups napa cabbage, shredded
Instructions
- Prepare the noodles according to their package instructions or boil until al dente. Rinse the noodles under cold water to get rid of any starch and then drain really well. Toss the noodles with the sesame oil until they are evenly coated and shiny.
- Combine the dark soy sauce, light soy sauce, sugar, and cornstarch slurry in a small bowl.
- Heat the vegetable oil over high heat.
- Add the ginger, garlic, green onions, and star anise and stir-fry for 10 seconds. Add the snow peas and cabbage and stir-fry for 1 minute, or until the snow peas are cooked but still a little crunchy. Add the soy sauce and cornstarch slurry mixture and stir for 20 seconds. Toss in the noodles and stir until all the noodles are coated with the sauce and heated through.
- Serve immediately.
Nutrition
Calories: 414kcalCarbohydrates: 73gProtein: 15gFat: 7gSaturated Fat: 3gSodium: 693mgPotassium: 456mgFiber: 5gSugar: 6gVitamin A: 781IUVitamin C: 45mgCalcium: 87mgIron: 3mg
Tried this recipe?Let us know how it was!