Shanghai Noodles – Chinese Food
Shanghai Noodles Recipes
- 1⁄2 cup chopped green onion
- 3 tablespoons oil
- 2 -4 tablespoons soy sauce (to taste)
- 2 cups shredded cabbage (or Chinese cabbage)
- 1 -2 tablespoon sesame oil
- 1 can bean sprouts, drained (optional)
- 8 ounces angel hair pasta
- 4 ounces sliced cooked chicken breasts (optional)
- Cook pasta according to package directions;drain.
- Heat oil and sesame oil in skillet.
- Saute cabbage and green onion for about 5 minutes.
- Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.
Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.
Reviews – Shanghai Noodles Recipes
Nice Recipe, but I did make a few changes. I did use shanghai noodles, as they are very very good. I got mine at a local specialty market. I had them before and they are worth getting them if u can. I used less oil, 3 tablespoons was a bit much for me, I added fish sauce and some hoisin, more scallions and cabbage. I felt there were too many noodles compared to the cabbage and onions. And also added water chestnuts for some crunch. Fresh sprouts vs canned really made a difference and adding the chicken is a nice touch. I marinated mine in soy, sesame oil, and a little red chili paste for some heat and sauteed it prior to adding the cabbage and scallions. I know a few changes, but it is a great dish, I just needed more flavor and personally, more veggies to offset the ratio of pasta and vegetables. We did enjoy it and I really enjoyed the chicken in it.
This is a great recipe that I will be using alot for asian noodles! I will be cutting the oil in half next time though, it was a little oily for me. I will also be adding more cabbage, but this is just personal preference. Thanks for sharing this is a keeper recipe!
This was really good. I did not add meat since we had chicken in the accompanying main dish. Instead, I added snow peas and sliced shitake mushrooms. This is a very versatile dish. Sliced bamboo shoots and/or water chestnuts would work well too. I tripled the recipe and froze in quart sized freezer bags for quick lunches. Good one! Thanks for sharing.
Great recipe! A healthy, fast and full of flavor meal. We used whole wheat angel hair pasta. I did add chicken, plus half a bag of frozen Chinese vegetables, though I almost overfilled my pan by doing it! The depth of a wok would be really useful here if you have one available. Highly recommended – we’ll be using this one again soon. Thanks so much for the great idea!
Thanks for suggesting this to me for using up my Costco chickens! I made a lot. I started with measuring but then added more soy sauce and oyster sauce and even terikayi sauce and curry powder. Had a can of stir-fry veggies which included baby corn, bean sprouts, bamboo shoots and water chestnuts. I just added by sight; no measurements. I had just bought rice noodles at Trader Joe’s but never made them before. They get mushy which isn’t for everyone so I would make this again with a different noodle! You can do anything with this recipe since it’s so versatile.
I LOVED this recipe! The only change I made was I added in more soy sauce (about 5-6 TBSP) and a dollop of oyster sauce. At the table I put out some teryaki and hot sauces so my family could spice it up however they wanted to. It was just like a noodle dish I had at a Mongolian resturant here in my town.
Another great recipe although I altered it a bit. Did the raw chicken breasts cut in strips in the two oils, tossed in some chopped celery and onion,added coleslaw mix from a bag and threw in a cup of frozen peas along with the fresh bean sprouts and it was delicious. The celery and bean sprouts still had a bit of crunch to them and I will make this often. Thanks so much…