Chinese · openly licensed
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.
See sourceSee sourceLevel 3
Gather first
Ingredients
- 1 pound Shanghai noodles (the thick ones)
- 3 tablespoons sesame oil
- 10 shiitake mushrooms, sliced
- 6 ounces baby bok choy, trimmed and quartered
- 2 tablespoons dark soy sauce
- 1 tablespoon coconut aminos
This box contains affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.
Make it
Method
- 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.
- 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.
- 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.
- 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.
- Serve immediately!