Shanghai Style Fried Noodles
This was my favourite growing up and has quickly become my son's favourite! Something about thick, chewy noodles are super satisfying and comforting. Paired with shitake mushrooms and cabbage, this recipe can easily be served with or without a meat!
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.