Pan-Fried Shanghai Noodles

By: Sharon Chen from streetsmartkitchen.com

By: Sharon Chen from streetsmartkitchen.com

"Next time you’re in the mood for some satisfying Chinese food, before you dial for take-out, give these homemade vegan pan-fried Shanghai noodles a try. Not only is this classic Chinese dish extremely flavorful and quick and easy to make (we’re talking 20 minutes from start to finish), but they’re far better for you than your average restaurant version. This is because you omit the sugar, excess cooking oil, and MSG, which is a common allergen used by restaurants to enhance flavor and freshness. Oh, and did I mention you only need a total of six ingredients to whip up this bad boy?"

NotesIf you use dried shiitake mushrooms, make sure to soak them in water beforehand.

If you can’t find thick Shanghai noodles, you can substitute udon noodles. Make sure to check the package. Some noodles are precooked, so you don’t need to cook them before stir frying.

I use coconut aminos for this recipe to avoid refined sugar. It’s a great substitute for light soy sauce and it’s naturally sweet. You may replace the coconut aminos with 1 tablespoon light soy sauce and ½ teaspoon sugar in this recipe.

Click here for the easy recipe

Serves4 People

Preparation Time5 min

Cooking Time15 min

Ingredients

1 pound Shanghai noodles (the thick ones)
3 tablespoons sesame oil
10 shiitake mushrooms, sliced
6 ounces baby bok choy, trimmed and quartered
2 tablespoons dark soy sauce
1 tablespoon coconut aminos

In a medium saucepan, bring about 2 quarts water to a rapid boil. Add Shanghai noodles and cook for about 3 minutes. Check the noodles. You want the outside of the noodles to be soft but still a bit firm on the inside.
Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together.
Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together.
Switch to medium heat. Add cooked noodles to the pan, followed by dark soy sauce and coconut aminos. Stir fry everything together until the noodles get an even brown color. Serve immediately!