Pan-Fried Shanghai Noodles
These pan-fried Shanghai noodles are perfect on those nights when all you want is a big bowl of savory noodles. Plus, they’re 100% vegan and require only 6 ingredients and 20 minutes to make.
- Prep
- 13 min
- Cook
- 30 min
- Total
- 43 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Preparation
In a medium saucepan, bring about 2 quarts water to a rapid boil. Add noodles and cook for about 3 minutes. Check the noodles. You want the outside of the noodles to be soft but still a bit firm on the inside.
Preparation
Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together.
Preparation
Heat up sesame oil in a large nonstick pan, a wok, or a cast iron skillet over high heat. Add mushrooms and bok choy. Sauté until the bok choy starts to wilt, about 2 minutes.
Preparation
Switch to medium heat. Add cooked noodles to the pan, followed by dark soy sauce and coconut aminos. Stir fry everything together until the noodles get an even brown color.
Preparation
Serve immediately!
Photo: Sharon Chen · CC BY 3.0 · https://creativecommons.org/licenses/by/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 5 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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