Forget take-out. That stuff is full of MSG… no thank you! Authentic and flavourful Shanghai-style fried noodles can easily be made in your own home. As a child, my order of choice at Chinese restaurants was the chow mein and that didn’t change much as I got older. But these Shanghai-style fried noodles are soo much better! My husband is from Shanghai and he introduced me to these delicious noodles and I have been hooked ever since. He’s also the one who taught me how to make this classic Chinese comfort food and we make it almost weekly in our home. It makes for a delicious dinner and an even better lunch the next day.
Today I am making a vegetarian version with mushrooms. If you are a meat-lover you can easily dress it up with shredded chicken, beef or pork. I like the Shanghai-style fried noodles in particular because it is made with thick, soft noodles rather than crispy thin noodles that are found in a chow mein dish. Traditionally, these noodles are made with half soy sauce and half dark soy sauce, and I have outlined this in the recipe below. However, I changed it up a little and opted to use low-sodium soy sauce for a healthier choice. If you prefer darker noodles then use dark soy sauce.
Another thing that I love about this dish is that it is super easy and quick to make. So like I mentioned earlier, there really is no need for take-out. It is ready and on the table in 15-20 minutes. It is a perfect weeknight dinner for us!
- 2 tbsp vegetable oil
- 0.2 kg brown mushrooms, quartered
- 400 g or 16 oz. Shanghai soft noodles (similar to Japanese Udon noodles)
- 5 bunches of baby bok choy
- 4 tbsp. soy sauce (for a darker, more traditional colour, replace 2 tbsp. with dark soy sauce)
- ¼ tsp. sugar
- ¼ tsp. chicken stock powder
- Heat oil in a wok over medium-high.
- Add mushrooms and sauté for about 2-3 minutes until translucent.
- Break up the noodles with your hand and add to the wok.
- Add the soy sauce, sugar and chicken stock powder and continue frying until the sauce and seasoning is fully dispersed. Add another tablespoon of dark soy sauce if you like the dish darker.
- Add bok choy and continue to fry until wilted.
- Serve while hot.