For the best flavor, use high-quality, fresh Shanghai noodles. If fresh noodles are unavailable, dried egg noodles can be substituted, but adjust cooking time accordingly. XO sauce can be found in Asian markets or online. It adds a unique umami depth to the dish. If unavailable, consider substituting with a touch of fish sauce or a dash of red pepper flakes for a hint of spice. Adjust the amount of brown sugar to your liking, depending on your preferred level of sweetness. Garnish with sesame seeds and a drizzle of sesame oil for an extra layer of flavor and visual appeal.
Stir-Fried Shanghai Noodles
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PREP TIME25 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS12
A symphony of Asian flavors dances on your palate in this vibrant Shanghai noodle dish. Imagine tender noodles tossed with crisp vegetables, succulent chicken, and a medley of savory sauces, creating a culinary masterpiece that's both comforting and exciting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol69 mg
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Fiber4 g
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Protein21 g
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Saturated Fat2 g
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Sodium1032 mg
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Sugar9 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Noodles: Bring a large pot of lightly salted water to a rolling boil. Gently add the fresh Shanghai noodles, stirring occasionally to prevent sticking. Cook until the noodles are just beginning to soften, approximately 3 to 5 minutes. Drain the noodles thoroughly.
02
Step
3 mins
Blanch the Bean Sprouts: Fill a large bowl with ice and cold water to create an ice bath. In the same pot, bring another batch of lightly salted water to a boil. Add the bean sprouts and cook, uncovered, until the stems become slightly translucent, about 2 to 3 minutes. Immediately drain the bean sprouts in a colander and plunge them into the prepared ice bath for several minutes to halt the cooking process. Drain well.
03
Step
2 mins
Stir-Fry the Chicken and Aromatics: Heat the canola oil in a wok or large skillet over medium-high heat until the oil shimmers and just begins to smoke. Add the chicken strips, celery, green onions, crushed garlic, and XO sauce to the wok. Stir-fry for about 2 minutes, ensuring the chicken is lightly browned and the aromatics are fragrant.
04
Step
5 mins
Add Mushrooms and Noodles: Introduce the oyster mushrooms to the wok and cook until they soften and develop a slight browning, approximately 3 to 4 minutes. Add the cooked noodles, blanched bean sprouts, mushroom-infused soy sauce, oyster sauce, and brown sugar to the mixture. Continue to stir-fry for another 3 to 5 minutes, allowing the flavors to meld and the noodles to absorb the sauce.
05
Step
3 mins
Simmer to Perfection: Pour in the unsalted chicken stock, reduce the heat to low, and cover the wok or skillet. Let the dish simmer gently until the noodles are tender yet still firm to the bite, about 2 to 3 minutes more.
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Corbin Bergstrom
Jun 23, 2025Easy to follow and delicious. I added a little bit of chili oil for extra heat. Will definitely make again.
Albina Grady
May 28, 2025This recipe is fantastic! The flavors are so well-balanced, and the noodles came out perfectly. My family loved it!
Lavonne Anderson
May 27, 2025I've made this a few times now, and it's always a hit. The XO sauce really makes a difference. Thanks for sharing!