Shanghai Fried Noodles
Equipment
Ingredients
Chicken
- 1 lb chicken thighs, thinly sliced
- 1 tbsp shaoxing wine
- 1 tsp cornstarch
- ½ tsp salt
Stir Fry
- 4 –5 cloves garlic, minced
- 2 cups chopped cabbage
- 1 small bunch bok choy, leaves separated
- 16 oz udon noodles
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Instructions
- Marinate your thinly sliced chicken thighs with shaoxing wine, cornstarch, and salt for at least 15 minutes.
- Finely mince your garlic, separate your bok choy leaves, and chop your cabbage.
- Combine dark soy sauce, light soy sauce, oyster sauce, and sugar in a bowl and mix thoroughly to make your sauce.
- Boil your udon noodles one minute before al dente, then drain and set aside.
- Add oil to your pan and cook your chicken, browning it on all sides for about 5 minutes before removing and setting to the side.
- In the same pan, add your garlic and sauté for 30 seconds before adding in your cabbage and cooking until wilted.
- Add your bok choy and cook until wilted as well, then add your udon noodles, sauce, and chicken. Toss until the sauce thickens and soaks into the noodles.
- Place your noodles in a bowl or serve straight from the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why These Shanghai Fried Noodles Are So Good
The first time I tasted the flavor profile of Shanghai Fried Noodles were the rice cakes version at the famous Taiwanese chain restaurant Din Tai Fung. While I do love rice cakes, I think noodles are even better! There’s something I love about these noodles that can’t be beat by rice cakes. I think it’s the fact that the chewy noodles hold onto that addicting sauce so well. Additionally, I love to add a ton of toppings as well like the tender chicken, the bok choy, and the slightly sweet caramelized cabbage. It legitimately tastes like takeout, but it’s fresher, cheaper, and comes together in just one pan. This is the kind of dish you want to eat straight out of the pan because you literally can’t wait!
What Packs So Much Flavor
The secret to a great Shanghai Fried Noodle dish is the balance. The chewy udon, the rich sauce that is slightly sweet, and just enough chicken and vegetables to make this a whole meal. Because we velvet the chicken, it stays super juicy and tender while the cabbage caramelizes and starts to give that slightly sweet taste the longer it cooks. It’s cozy, hearty, and surprisingly easy to put together!
What You’ll Need To Make Shanghai Fried Noodles
Chicken
- 1 lb chicken thighs, thinly sliced
- 1 tbsp shaoxing wine
- 1 tsp cornstarch
- ½ tsp salt
Stir Fry
- 4–5 cloves garlic, minced
- 2 cups chopped cabbage
- 1 small bunch bok choy, leaves separated
- 16 oz udon noodles (fresh or frozen)
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
How to Make Shanghai Fried Noodles
In a bowl, marinate thinly sliced chicken with shaoxing wine, cornstarch, and salt. Let sit for 15 minutes.
Prep the veggies: mince your garlic, chop cabbage, and separate bok choy leaves.
Mix dark soy sauce, light soy sauce, oyster sauce, and sugar in a small bowl to form your sauce.
Boil udon noodles one minute before al dente. Drain and set aside.
In a hot pan, add oil and cook chicken until browned, about 5 minutes. Remove and set aside.
In the same pan, sauté garlic for 30 seconds, then add cabbage and cook until softened.
Add bok choy and cook until just wilted.
Add noodles, sauce, and chicken to the pan. Toss everything together until evenly coated and glossy.
Serve and enjoy!
Tips & Variations
Fresh or frozen udon works great! I prefer frozen udon because it yields a better texture.
When cooking the chicken, don’t overcrowd the pan in order to get a crispy exterior. Cook in batches if needed.
If you want to meal prep this, scale the recipe as needed! A lot of recipes actually use different ratios when scaling up, but this one works!
Frequently Asked Questions
Can I use another protein instead of chicken?
Absolutely! Thinly sliced pork, beef, or even tofu all work great. Just be sure to velvet them just like the chicken in the recipe to get that restaurant quality tenderness.
What kind of noodles should I use?
Look for fresh or frozen udon noodles in the refrigerated or freezer section. They’re thick, chewy, and perfect for soaking up that amazing sauce.
Can I make this vegetarian?
Yes! Just skip the chicken and use mushrooms or tofu, and make sure your oyster sauce is vegetarian.
How can I store this?
Store for up to three days in the fridge and reheat by microwaving for two minutes!
Try These Next
• Want more udon? You’ll love my Japanese Carbonara Udon!
• Craving that savory-sweet flavor profile? Try my General Tso’s Chicken!
• Looking for a comforting noodle dish? Check out my Chow Mein recipe!
