Shanghai noodles recipe

Name: Shanghai noodles
Yield: Serves 4
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; 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

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

Shop your ingredients

Tesco British Chicken Thigh Fillets 600G
500g boned and skinless chicken thighs, sliced thinly
£5.75
£9.58/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Light Soy Sauce 150Ml
Aldi Price Match
1 tbsp soy sauce
£0.55
£3.67/litre
Tesco Shaoxing Rice Wine 150Ml
1 tbsp rice wine
£3.80
£25.33/litre
Tesco Cornflour 500G
½ tsp cornflour
£2.55
£5.10/kg
Trade Aid Uk Granulated Sugar 500G
¼ tsp sugar
£1.00
£2.00/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
2½ tbsp vegetable oil
£1.45
£1.45/litre
Tesco Finest Shiitake Mushrooms 125g
125g shiitake mushrooms, finely sliced
£2.00
£16.00/kg
Tesco Pak Choi 250G
200g pak choi, leaves torn and stem finely sliced
£1.55
£6.20/kg
Tesco Bunched Spring Onions 100G
2 spring onions, finely chopped
£0.69
£6.90/kg
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded and finely chopped
£0.51
£8.50/kg
Tesco Straight To Wok Udon Noodles 300G
300g pack straight-to-wok udon noodles
£1.00
£3.33/kg

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.