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Shanghai noodles recipe

Shanghai noodles recipe

18 ratings

This classic Chinese recipe is super speedy and simply involves stir-frying chicken, shiitake mushrooms, pak choi and satisfyingly thick, stodgy udon noodles. Cooking in a wok on a high heat gets tender, soy-glazed ingredients singing with flavour. This noodle recipe is perfect as part of a full-on Chinese New Year feast. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 461 calories / serving

Ingredients

  • 500g boned and skinless chicken thighs, sliced thinly
  • 2 garlic cloves, crushed
  • 1 tbsp soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • ½ tsp cornflour
  • ¼ tsp sugar
  • 2½ tbsp vegetable oil

For the noodles

  • 125g shiitake mushrooms, finely sliced
  • 200g pak choi, leaves torn and stem finely sliced
  • 2 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 300g pack straight-to-wok udon noodles
  • 3 tbsp soy sauce
  • 1½ tsp light soy sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1930kj
    461kcal     23%

  • Fat

    25g 36%

  • Saturates

    5g 24%

  • Sugars

    2g 3%

  • Salt

    3.2g 53%

of the reference intake
Carbohydrate 30.6g Protein 27.4g Fibre 1.9g

Method

  1. Put the chicken in a mixing bowl. Add the remaining chicken ingredients and mix well.
  2. Heat a wok over a high heat, until smoking. Pour in half the oil. Add the chicken and stir-fry for 6-8 mins, until cooked through and covered in the sauce. Transfer to a bowl and wipe the wok clean so it does not burn.
  3. Reheat the wok over a high heat. Add the remaining oil, the mushrooms, the pak choi, and half the spring onions and chilli. Mix well. Stir-fry for 4-6 mins until the mushrooms are tender.
  4. Return the chicken to the wok and add the noodles, dark soy and light soy sauce. Continue to stir-fry for 1-2 mins, until the chicken is piping hot. Serve immediately with the remaining spring onions and chilli scattered over.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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