Growing up, I always LOVED Shanghai food – not sure if it’s cuz of the doughiness of everything – dumplings, rice cakes, soup dumplings. It was always my first choice. Something so comforting about them – I can’t quite recall the restaurants I used to dine at in Scarborough but I’m sure I’d always look for these noodles.
369 was the OG at Kennedy & Hwy 7. It must have been around for decades. I remember my parents and I making the trek up to Markham and I would absolutely love the shanghai fried noodles. Ding Tai Fung @ First Markham Place was another great one! More recently, my son now loves it too and we’ve been going to Matsuya @ Markham Rd & 16th Ave.
Something about the chewy noodles, that’s oh so comforting! I decided to give it a try myself and while I don’t have the wok seasoning, it was pretty good!
Shanghai Style Fried Noodles
Ingredients
- 1 pkg Shanghai Style Noodles
- 1 cup Shredded Cabbage
- 1 pkg Shrimp Paste (or 1 cup of peeled and deveined shrimp)
- 1 cup Sliced Onions (white looks better for this dish)
- 1/2 cup Dried Shitake Mushrooms, rehydrated and sliced
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Minced Garlic
- 2 cups Water
- 1 tsp Sugar
- 1 cup Stock (I used Dashi Powder with water)
- 1 tbsp Butter or Neutral Oil
Instructions
- Pre-cook noodles per the package (in boiling water, cook the Shanghai noodles for 2-3 minutes.) Drain and set aside.
- Combine oyster sauce, sugar, soy sauce, water and stock. Mix well and set aside.
- Stirfry garlic, cabbage and onions with butter until lightly golden.
- Add Shrimp in small, bite-sized chunks, similar to the size of a rice cake.
- Stirfry a bit until golden and shrimp is cooked through.
- Add the shitake mushrooms with the combined sauce. Stir fry until well combined.
- Add the noodles and continue stirfrying covered until noodles are well cooked and covered.
- Serve. Will keep well in the fridge for 1-2 days.
TIps & Tricks
- Pre-cook the noodles first (I didn’t and it overcooked my cabbage)
Consider subscribing!
Leave a Reply