Stir-Fried Shanghai Noodles

4.5
(4)
4 Reviews
2 Photos

Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.

Submitted by AvelaineS
Updated on March 14, 2023
stir fried noodles with mushrooms, carrots, and green onions in white bowl on mat
2
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 (12 ounce) package fresh Chinese egg noodles

  • 1 (8 ounce) package bean sprouts

  • 2 tablespoons canola oil

  • 1 chicken breast half, cut into matchstick-sized strips (Optional)

  • 2 stalks celery, cut into matchsticks

  • 3 green onions, sliced into thin strips

  • 2 cloves garlic, crushed

  • 1 tablespoon XO sauce (Optional)

  • 4 ounces oyster mushrooms, cut into matchsticks

  • 3 tablespoons mushroom-infused soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon brown sugar

  • ½ cup unsalted chicken stock

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.

  2. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.

  3. Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

Cook's Notes:

Substitute pork tenderloin for the chicken if desired.

Feel free to substitute a pinch of red pepper flakes for the XO sauce and regular soy sauce for the mushroom-infused version.

Nutrition Facts (per serving)

432 Calories
16g Fat
53g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 432
% Daily Value *
Total Fat 16g 21%
Saturated Fat 2g 12%
Cholesterol 69mg 23%
Sodium 1032mg 45%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 21g 43%
Vitamin C 11mg 12%
Calcium 36mg 3%
Iron 4mg 21%
Potassium 373mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.