Shanghai noodles recipe

Shanghai noodles recipe

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.

Prep time: 10 mins minutes

Cook time: 20 mins minutes

Servings: 4 people

Preparation

1. Put the chicken in a mixing bowl. Add the remaining chicken ingredients and mix well.

2. 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.

3. 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.

4. 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.

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
  • 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
  • 300g pack straight-to-wok udon noodles
  • 3 tbsp soy sauce
  • 1½ tsp light soy sauce

Shop ingredients

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
  • 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
  • 300g pack straight-to-wok udon noodles
  • 3 tbsp soy sauce
  • 1½ tsp light soy sauce

Shop ingredients Shop ingredients

Preparation

1. Put the chicken in a mixing bowl. Add the remaining chicken ingredients and mix well.

2. 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.

3. 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.

4. 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.