Shanghai Fried Noodles

Total Time:
45 min
Prep:
35 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound fresh Shanghai noodles, or Japanese udon noodles
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon hoisin sauce
  • 1 teaspoon cornstarch
  • 12 ounces flank steak, sliced into 1/4-inch strips
  • 3 tablespoons dark soy sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 2 tablespoons peanut oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon minced green onions, plus 1 cup cut-on-a-bias green onions
  • 3 cups julienned Napa cabbage
  • 1/2 teaspoon minced jalapeno
Directions

In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.


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    9 Reviews
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    Loved this recipe and left overs were just as good. Thanks ~ will make again!
    Shanghai stir-fried noodles are my favorite Asian dish. This recipe was not really anything like the restaurant version but it was still yummy. I wouldn't recommend using Udon noodles (as I did), it just wasn't the same. I found the steak a little tough but maybe I didn't marinate it long enough, or maybe I used the wrong cut of beef. I didn't have napa cabbage on hand but I would definitely use it next time as I missed the texture in the dish. The noodles ended up a very dark brown colour, I will use less dark soy sauce next time. I will definitely try this again and give it another chance!
    This recipe was very flavorful and a nice change from all the sweet tasting Asian style food I have been making lately. I really enjoyed prepairing it as well as eating it. It also makes a beautiful presentation. Loved it. Yum!
    Excellent... great traditional flavor.
    Udon noodles are easy to find in most stores in the Asian food section or where the tofu is sold. This recipe was great! I'm not that good at stir frying, but even I didn't mess this one up! Everyone absolutely loved it!!
    i felt the recipe didn't include enough of the soy sauce.... I had to cook it with my own style and add a lot more flavors to make it good.
    Used a combo of rice wine and rice vinegar, added and marinated prawns. Didn't have ginger or green onions subsituted shallots. Added carrots, asparagus and mushrooms. YUMMY
    EXCELLENT flank/noodle recipe, even with my modifications (didn't have all the proper ingredients on hand). Subbed a lesser amount of "Kluski" style noodles for the obscure ones that are called for, used 1/2 Chinese rice wine vinegar and 1/2 French Columbard wine for the Chinese rice wine. Added a bit extra beef, made a mixture of regular soy sauce and molasses to emulate dark soy sauce, doubled the minced garlic, ginger, and green onion--did not double the sliced onions. Did double the Napa cabbage--do be careful not to stir-fry this stuff too long, or you won't be able to find it when the dish is done. Also added some fresh mushrooms (sliced) at the very end. IF I COULDN'T WRECK THIS RECIPE, NO ONE CAN!!! ENJOY!
    Because of the marinade It became more tasty
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