Shanghai Noodles
Get ready to take a flavourful trip to the streets of Shanghai right from your kitchen. We're about to whip up some magic with Shanghai noodles—simple, delicious, and a surefire way to turn an ordinary day into a feast. Grab your chopsticks; it's time to cook up a storm!
Servings: 4
Ingredients
- 1/2-1 lb lean pork or sliced ribeye (or any other protein of your choice)
- 400-450 g Shanghai noodles (or any preferred noodles i.e udon)
- 2 tbsp avocado oil
- 1/2 onion, sliced
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- 150 g carrots, julienned
- 150 g napa cabbage, shredded
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup scallions, chopped
Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (for colour)
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 1 tbsp sesame oil
- 1/2 cup chicken stock
- 1/2 tsp black pepper
Meat Marinade
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp mirin
- 1/2 tbsp cornstarch
- 1 tsp black pepper
Instructions
- Cook the Shanghai noodles according to the package instructions. Drain and set aside.
- Marinate the meat for 15 minutes.
- In a large pan or wok, heat 1 tablespoon of oil over medium-high heat.
- Add the protein (shrimp, chicken, beef, or tofu) and cook until browned or cooked through. Remove from the pan and set aside.
- In the same pan, add another tablespoon of vegetable oil if needed.
- Sauté minced onions, garlic and grated ginger until fragrant.
- Add Napa cabbage, carrots, shiitake mushrooms, and scallions. Stir-fry until the vegetables are slightly tender but still crisp.
- In a small bowl, mix together soy sauce, oyster sauce, sesame oil, mirin, and white pepper.
- Add the cooked noodles and the prepared sauce to the pan with the vegetables.
- Toss everything together until the noodles are well coated with the sauce and the vegetables are evenly distributed.
- If you cooked protein separately, add it back to the pan and toss for another minute to heat through.
- Dish out your Shanghai noodles hot and enjoy the deliciousness!