Stir-Fried Shanghai Noodles (2024)

• Recipes
• Cuisine
• Asian

Ingredients

• 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

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)

Photos of Stir-Fried Shanghai Noodles