Shanghai Noodles

This classic Chinese recipe is delicious, light and ready in just 30 minutes.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people


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 minutes, 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 minutes 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 minutes, until the chicken is piping hot.

Serve immediately with the remaining spring onions and chilli scattered over. 


500g boned and skinless chicken thighs, sliced thinly
2 cloves garlic, crushed
1 tbsp soy sauce
1 tbsp light soy sauce
1 tbsp rice wine
1/2 tsp cornflour
1/4 tsp sugar
2 1/2 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
1 x 300g pack straight-to-wok udon noodles
3 tbsp soy sauce
1 1/2 tsp light soy sauce