Shanghai noodles recipe
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 Lunar New Year feast.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 461 calories / serving
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
Each serving contains
- Energy
- 1930kJ 461.0kcal
- Fat
- 25g
- Saturates
- 5g
- Salt
- 3.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 30.6gProtein 27.4gFibre 1.9g
Method
- Put the chicken in a mixing bowl. Add the remaining chicken ingredients and mix well.
- 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.
- 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.
- 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.
- See more Chinese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
