Shanghai noodle is a staple food with delicious, scent and attractive appearance.

What are shanghai noodles

Shanghai noodles (Chinese: 上海粗炒; pinyin: Shànghǎi Cūchǎo) is a dish mainly made by noodles, vegetables and shredded pork.

Traditional Shanghai noodles will add a lot of oil, but too much oil will affect health, so we reduced the oil to a minimum. On the other hand, shredded pork and noodles must be thick. The color should look a little red, but the color is not from peppers and it is from a sauce, which makes it more appetizing.

Shanghai noodles are not spicy, but you can add chili if you like spicy food. The main nutritional components of noodles are protein, fat, carbohydrates, etc. Noodles are easy to digest and absorb and have the effects of improving anemia, enhancing immunity and balancing nutrient absorption.

Shanghai noodles recipe

You’ll need:

400g fresh noodles
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon salt
1 fat
1 shiitake mushroom
Green vegetable
200g lean meat, shredded
1 tablespoon cooking wine
15ml clear water
1 tablespoon starch
Ginger
Garlic
Vegetable oil

How to make Shanghai noodles

1. Mix the lean meat, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch and clear water in a bowl. Marinate for a while.

2. Heat a pot with water, and cook the noodles until boiling. Add 1 large bowl of clear water in the pot and continue to cook until boiling again. Transfer the noodles on a plate.

3. Heat a wok with oil, and stir-fry the fat until fragrant. Add the lean meat and ginger. Stir-fry them until color change. Transfer them on a plate and leave the oil in the wok.

4. Reheat the wok with oil, and stir-fry the shiitake mushroom and garlic until fragrant. Add noodles, 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce and salt in the wok. Stir-fry them well.

5. Add the vegetables and lean meat in the wok, and stir-fry them evenly. Transfer it on a plate and serve.