Ingredients with Measurements:
- 8 oz. Shanghai noodles
- 1 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1/2 cup sliced mushrooms
- 1/2 cup sliced carrots
- 1/2 cup sliced bell peppers
- 1/2 cup sliced onions
- 1/2 cup sliced bok choy
- 1/4 cup soy sauce
- 2 tbsp. oyster sauce
- 1 tsp. sesame oil
- 1/4 cup chicken broth
- 1/4 cup chopped scallions
Special equipment needed:
- Large pot
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the Shanghai noodles and cook for 4-5 minutes, or until tender. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the mushrooms, carrots, bell peppers, onions, and bok choy to the wok and stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and chicken broth.
5. Add the cooked noodles to the wok and pour the sauce over the top. Toss everything together until the noodles are coated in the sauce and the vegetables are evenly distributed.
6. Cook for an additional 2-3 minutes, or until everything is heated through.
7. Serve the Shanghai noodles hot, garnished with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 42g
Protein: 8g
Sodium: 1200mg
Substitutions for ingredients:
- Shanghai noodles can be substituted with any other type of Asian noodle.
- Vegetables can be substituted with any other vegetables of your choice.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add cooked shrimp, chicken, or beef to the Shanghai noodles for a protein boost.
- Add chili flakes or hot sauce for a spicy kick.
- Add peanuts or cashews for crunch.
Tips and tricks:
- Make sure to cook the noodles until they are tender but not mushy.
- Cut the vegetables into similar sizes to ensure even cooking.
- Stir-fry the vegetables quickly over high heat to retain their crispness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Shanghai noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Shanghai noodles in a large bowl or on individual plates, garnished with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve the Shanghai noodles with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
Steamed rice and vegetable stir-fry
Troubleshooting advice:
- If the noodles are too dry, add a splash of chicken broth or water to the wok.
- If the vegetables are overcooked, reduce the cooking time or cut them into larger pieces.
Food safety advice:
Make sure to cook the noodles and vegetables to a safe internal temperature to prevent foodborne illness.
Food history:
Shanghai noodles are a popular Chinese dish that originated in the city of Shanghai.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the Shanghai noodles as a main dish for lunch or dinner.
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Region: Chinese