The main distinguishing feature of Shanghai fried noodles is the use of Hoisin sauce that gives it its unique flavour. They are usually stirred fried with beef strips and cabbage.
Shanghai noodles are pale in colour when compared with yellow noodles. These noodles are thicker and have a slightly chewy texture. They can be found in most Asian groceries (in the fridge section). If you don’t have access to Shanghai noodles, you can substitute with Japanese udon.
Ingredients (makes 2 servings)
- 300 gm fresh Shanghai noodles or Japanese udon noodles
- 2 large Napa cabbage (sliced)
- 2 Chinese dried mushrooms (soaked and cut into strips)
- 150 gm beef meat (sliced into strips)
- 1 clove garlic (minced)
- 2 cm ginger (minced)
- 1/2 onion (sliced)
- Marinade for beef:
- 1 tablespoon Chinese rice wine
- 1/2 tablespoon hoisin sauce
- 1/2 teaspoon cornstarch
- 1 1/2 tablespoons dark soy sauce
- 1/2 tablespoon light soy sauce
- 1/4 teaspoon sugar
- 2 tablespoons Canola oil
1. Cook the noodles in a pot of boiling salted water, until tender. Rinse under cold running water and drain. Set aside.
2. Combine rice wine, hoisin sauce and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes.
3. In another bowl, prepare the sauce by combining dark soy sauce, light soy sauce and sugar, Stir well to dissolve the sugar.
4. Heat oil in a pan and fry garlic, ginger, and onion till fragrant. Add the beef and stir-fry until the beef changed colour. Remove to a dish.
5. Add cabbage and mushroom and stir-fry for 3 minutes. Add the noodles and stir-fry for 1 minute. Add sauce and toss for 1 minute.
6. Finally, add cooked beef and stir to heat through. Serve immediately.