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A plate of Shanghai Stir-Fried Noodles With Chicken featuring thick noodles, tender chicken pieces, and fresh green vegetables.
Layla

Shanghai Stir-Fried Noodles With Chicken

Thick, chewy noodles coated in a savory-sweet soy glaze with tender chicken and crisp vegetables - this is the takeout classic made better at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese, Shanghai
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles and Chicken
  • 14 oz fresh Shanghai-style noodles thick wheat noodles; lo mein or udon work as substitutes
  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 3 tbsp neutral oil divided (vegetable or grapeseed)
For the Vegetables
  • 3 cups napa cabbage shredded, about 1/4 head
  • 4 oz shiitake mushrooms stems removed, sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 4 green onions cut into 2-inch pieces, white and green parts separated
For the Sauce
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce for color and depth
  • 2 tbsp oyster sauce
  • 2 tbsp shaoxing wine or dry sherry
  • 1 tsp sugar
  • 1/4 tsp white pepper

Equipment

  • Large pot for boiling noodles
  • Wok or Large Skillet
  • Small Bowl (for sauce)

Method
 

Prep
  1. Whisk all sauce ingredients in a small bowl until sugar dissolves. Bring a large pot of water to boil for the noodles. Have all vegetables cut and ready - stir-fry moves fast once you start cooking.
Cook the Noodles
  1. Cook noodles 1 minute less than package directions - they should still have a slight chew. Drain, rinse briefly with cool water to stop cooking, and toss with 1/2 tablespoon oil to prevent sticking. Set aside.
Cook the Chicken
  1. Heat 1 tablespoon oil in a wok or large skillet over high heat until smoking. Add chicken in a single layer and let it sear undisturbed for 2 minutes until golden brown. Stir-fry 2-3 minutes more until just cooked through. Transfer to a plate.
Stir-Fry the Vegetables
  1. Add remaining 1.5 tablespoons oil to the wok. Add white parts of green onions, garlic, and ginger - stir-fry 30 seconds until fragrant. Add mushrooms and cook 2 minutes until they release moisture. Add cabbage and stir-fry 2-3 minutes until wilted but still crisp.
Combine and Finish
  1. Return chicken and any juices to the wok. Add noodles and pour sauce over everything. Toss constantly with tongs or two spatulas for 2-3 minutes until noodles are evenly coated and caramelized in spots. The sauce should cling to the noodles, not pool in the pan. Toss in green onion greens at the last minute.
  2. Divide between bowls and serve hot. The noodles are best eaten right away while the edges are still slightly crisp from the wok.

Notes

Fresh Shanghai noodles from an Asian market make this authentic, but thick fresh lo mein or even fresh udon work well. Do not use dried noodles - the texture is wrong for this dish. Get your wok screaming hot before adding ingredients; a cast iron skillet works if you do not have a wok. The sauce reduces quickly, so have everything ready before you start cooking. Leftovers reheat surprisingly well in a hot skillet with a splash of water to loosen the noodles.