Name: Shanghai Fried Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb beef, sliced (can substitute with chicken or tofu); 8 oz thick noodles (Chow Mein or Lo Mein); 2 cups cabbage, chopped (can substitute with bok choy or bell peppers); 1 cup mushrooms, sliced (shiitake or button mushrooms preferred); 1 cup green onions, chopped (shallots can be used if unavailable); 1/4 cup soy sauce (low-sodium for a healthier option); 3 cloves garlic, minced (fresh is best); 1 tbsp ginger, grated (fresh preferred); Oil for stir-frying (vegetable or peanut oil recommended)

Jump to Recipe

Introduction

Shanghai Fried Noodles are a flavorful and satisfying dish featuring tender beef, crisp vegetables, and chewy thick noodles tossed in a savory soy-ginger sauce. This quick stir-fry packs bold flavors and is perfect for a weekend dinner or anytime you crave comforting Asian-inspired cuisine.

The image shows a close-up of a pile of thick yellowish-brown noodles mixed with dark brown pieces of meat and bright green leafy vegetables, all cooked together and glistening with a shiny sauce. The noodles are thick and slightly curled, layered throughout the dish, with the green vegetables and meat pieces spread evenly among them. The food is served in a large dark metal wok with a slightly rough texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz Thick Noodles (Chow Mein or Lo Mein)
1 lb beef, sliced (can substitute with chicken or tofu)
2 cups cabbage, chopped (can substitute with bok choy or bell peppers)
1 cup mushrooms, sliced (shiitake or button mushrooms recommended)
1 cup green onions, chopped (shallots can be used if unavailable)
1/4 cup soy sauce (low-sodium recommended)
3 cloves garlic, minced (fresh is best)
1 tbsp ginger, grated (fresh is preferred)
Oil for cooking (such as vegetable or peanut oil)

Instructions

Step 1: In a bowl, combine the sliced beef with soy sauce, minced garlic, and grated ginger. Let it marinate for at least 10 minutes to enhance the flavors.
Step 2: Bring a large pot of salted water to a boil. Add the thick noodles and cook according to package instructions until al dente, usually 5 to 7 minutes. Drain and rinse under cold water to stop cooking.
Step 3: Heat a large pan or wok over high heat and add oil. When hot, stir-fry the marinated beef for 3 to 4 minutes until browned and cooked through. Remove the beef from the pan and set aside.
Step 4: In the same pan, add more oil if needed. Add the chopped cabbage, sliced mushrooms, and green onions. Stir-fry for 4 to 5 minutes until the vegetables are tender but still crisp.
Step 5: Return the cooked beef to the pan with the vegetables. Add the drained noodles and a splash of soy sauce. Toss everything together and stir-fry for another 2 to 3 minutes until heated through and well combined.
Step 6: Transfer the noodles to serving plates, garnish with extra green onions or sesame seeds if desired, and serve hot.

Tips & Variations

For a vegetarian version, substitute beef with firm tofu and increase the amount of vegetables.
Use fresh ginger and garlic for the best aroma and flavor.
To add some heat, include a dash of chili flakes or a drizzle of chili oil during stir-frying.
Try swapping cabbage for bok choy or bell peppers to vary the texture and taste.
Using low-sodium soy sauce helps manage salt levels without sacrificing flavor.

Storage

Store leftover Shanghai Fried Noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water or soy sauce to refresh the noodles. Avoid overcooking when reheating to preserve texture.

How to Serve

A white bowl is filled with three main layers: shiny orange-brown cooked noodles forming the largest base layer, mixed with dark brown, glistening pieces of cooked meat scattered throughout, and bright green leafy vegetables layered on top and mixed within. The noodles look thick and slightly twisted, while the dark meat pieces have a glazed texture. The green vegetables provide a fresh contrast with smooth and slightly shiny leaves. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of noodles for this recipe?

Yes, thick chow mein or lo mein noodles work best due to their chewy texture, but you can substitute with other wheat-based noodles if needed. Avoid delicate or thin noodles as they may not hold up well during stir-frying.

How can I make this dish gluten-free?

To make a gluten-free version, use gluten-free soy sauce (tamari) and ensure the noodles are made from rice or another gluten-free grain. Double-check all ingredients to avoid gluten contamination.