Ingredients with Measurements:
- 8 oz. of Shanghai-style noodles
- 1/4 cup of vegetable oil
- 1/2 cup of sliced onion
- 1/2 cup of sliced carrots
- 1/2 cup of sliced bell pepper
- 1/2 cup of sliced cabbage
- 1/4 cup of soy sauce
- 1 tbsp. of oyster sauce
- 1 tsp. of sugar
- 1/2 tsp. of salt
- 1/4 tsp. of black pepper
- 2 cloves of minced garlic
- 1/4 cup of sliced scallions
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Cook the Shanghai-style noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the sliced onion, carrots, bell pepper, and cabbage to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the cooked noodles to the wok and stir-fry for another 2-3 minutes.
5. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and black pepper.
6. Pour the sauce over the noodles and vegetables in the wok. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
7. Add the minced garlic and sliced scallions to the wok. Stir-fry for another 1-2 minutes until the garlic is fragrant and the scallions are slightly softened.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 2-3 people
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 42g
- Protein: 8g
- Sodium: 1500mg
Substitutions for ingredients:
- Shanghai-style noodles can be substituted with any other type of Asian-style noodles.
- Vegetable oil can be substituted with any other type of cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Vegetables can be substituted with any other type of stir-fry vegetables.
Variations:
- Add cooked chicken, beef, or shrimp to the stir-fry for added protein.
- Add sliced mushrooms or bean sprouts to the stir-fry for added texture.
- Add a beaten egg to the stir-fry and scramble it with the noodles for added richness.
Tips and tricks:
- Make sure to cook the noodles al dente to prevent them from becoming mushy in the stir-fry.
- Cut the vegetables into thin, even slices to ensure they cook evenly.
- Stir-fry the vegetables first before adding the noodles to prevent them from becoming overcooked.
- Use a high smoke point oil like vegetable oil or peanut oil to prevent the stir-fry from burning.
Storage instructions:
- Store any leftover Shanghai Fried Noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Shanghai Fried Noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Shanghai Fried Noodles in a large bowl or on a platter.
- Garnish with sliced scallions or sesame seeds.
Pairings:
- Serve the Shanghai Fried Noodles with a side of steamed rice or fried rice.
Suggested side dishes:
- Steamed or stir-fried vegetables
- Egg rolls or spring rolls
- Wonton soup
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or chicken broth to the wok.
- If the stir-fry is too salty, add a squeeze of fresh lemon juice or a pinch of sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the noodles and vegetables to the appropriate temperature to prevent foodborne illness.
- Store any leftover Shanghai Fried Noodles in the refrigerator and consume within 3 days.
Food history:
- Shanghai Fried Noodles are a popular dish in Shanghai cuisine, which is known for its use of fresh, seasonal ingredients and bold flavors.
Flavor profiles:
- The Shanghai Fried Noodles are savory, slightly sweet, and umami-rich, with a mix of crunchy and soft textures.
Serving suggestions:
- Serve the Shanghai Fried Noodles as a main dish for lunch or dinner.
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Region: Chinese