Shanghai noodles recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 461 calories / serving
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This classic Chinese recipe is super speedy and simply involves stir-frying chicken, shiitake mushrooms, pak choi and satisfyingly thick, stodgy udon noodles. Cooking in a wok on a high heat gets tender, soy-glazed ingredients singing with flavour. This noodle recipe is perfect as part of a full-on Chinese New Year feast.

  1. Put the chicken in a mixing bowl. Add the remaining chicken ingredients and mix well.
  2. Heat a wok over a high heat, until smoking. Pour in half the oil. Add the chicken and stir-fry for 6-8 mins, until cooked through and covered in the sauce. Transfer to a bowl and wipe the wok clean so it does not burn.
  3. Reheat the wok over a high heat. Add the remaining oil, the mushrooms, the pak choi, and half the spring onions and chilli. Mix well. Stir-fry for 4-6 mins until the mushrooms are tender.
  4. Return the chicken to the wok and add the noodles, dark soy and light soy sauce. Continue to stir-fry for 1-2 mins, until the chicken is piping hot. Serve immediately with the remaining spring onions and chilli scattered over.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g boned and skinless chicken thighs, sliced thinly
  • 2 garlic cloves, crushed
  • 1 tbsp soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • ½ tsp cornflour
  • ¼ tsp sugar
  • 2½ tbsp vegetable oil
  • For the noodles

  • 125g shiitake mushrooms, finely sliced
  • 200g pak choi, leaves torn and stem finely sliced
  • 2 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 300g pack straight-to-wok udon noodles
  • 3 tbsp soy sauce
  • 1½ tsp light soy sauce
  • Energy 1930kj 461kcal 23%
  • Fat 25g 36%
  • Saturates 5g 24%
  • Sugars 2g 3%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 30.6g Protein 27.4g Fibre 1.9g

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