Chinese cuisine

Medium

Shanghai Style Stir-Fried Noodles

Name: Shanghai Style Stir-Fried Noodles
Prep time: 2 hr 5 min
Cook time: 25 min
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 10 oz. All Purpose Flour; 0.5 tsp. Salt; 1 cup Water; 10 oz. Homemade Fresh Noodles (You Find These Noodles In Asain Supermarkets); 3 oz. Ham; 1 oz. Shiitake Mushroom; 3 oz. Bok Choy; 2 tbsp. Chef John’s Aroma Oil(Optional Or Substitute With Sesame Oil); 1 tbsp. Shaoxing Wine; 1 tbsp. Dark Soy Sauce; 0.5 tbsp. Oyster Sauce; 1 tsp. Sweet Black Rice Vinegar; 0.5 tsp. Sugar; 0.25 tsp. White Pepper

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Shanghai Stir-Fried Noodles is the perfect easy weeknight meal. Chef John shows you how to make this stir fry noodles from scratch. Homemade noodles usually provide a more chewy taste than store bought ones.

Recipe

PRE TIME: 2 hr 5 min

COOKING TIME: 25 min

TOTAL TIME: 2 hr 30 min

2 SERVING

Ingredients:

10 oz. All Purpose Flour
0.5 tsp. Salt
1 cup Water
10 oz. Homemade Fresh Noodles (You Find These Noodles In Asain Supermarkets)
3 oz. Ham
1 oz. Shiitake Mushroom
3 oz. Bok Choy
2 tbsp. Chef John’s Aroma Oil(Optional Or Substitute With Sesame Oil)
1 tbsp. Shaoxing Wine
1 tbsp. Dark Soy Sauce
0.5 tbsp. Oyster Sauce
1 tsp. Sweet Black Rice Vinegar
0.5 tsp. Sugar
0.25 tsp. White Pepper

Directions:

Step 1

Thinly slice the ham, shiitake, and bok choy into strips.

Step 2

On a working surface, mix the flour, salt, and water to form a dough. Knead until the dough becomes smooth.

Step 3

Cover the dough in a glass bowl or plastic wrap and rest for 2 hours.

Step 4

Knead the dough again until the surface is smooth.

Step 5

Flour dust the countertop, use a rolling pin to roll it out to a thin sheet. Dust the sheet with flour, and z-fold the sheet.

Step 6

Cut it as the desired width of noodles.

Step 7

Steam the noodles for 10 minutes first.

Step 8

Quickly blanch them through boiling water for 1~2 minutes, and rinse with cold water to make the noodles chewier.

Step 9

In a wok/skillet over high heat, add one tablespoon of oil, ham, shiitake mushroom, bok choy, and chef John’s aroma oil or sesame oil. Quickly stir fry a few minutes.

Step 10

In the same wok, add cooked noodles, dark soy sauce, oyster sauce, sweet black rice vinegar, sugar, white pepper, and chef John’s aroma oil or sesame oil.

Step 11

Quickly stir several times to mix well. Remove from heat.

Step 12

Serve immediately.

Final Notes

This classic Shanghai fried noodles can be easily found in most Shanghai restaurants in Hong Kong. This dish isn’t really Shanghainese at all. It was originated with Shanghai immigrants into Hong Kong in the 1950s, many of whom set up Shanghai-style restaurants, adapting dishes to suit local tastes.