Calling all pasta lovers! Do you typically think of Italian dishes when you think of pasta? Italians aren’t the only ones that produce delicious pasta dishes. Pairing pasta with an asian flavor profile produces some of the most mouthwateringly delicious meals. Not only are asian inspired pasta dishes delicious, but they are extremely easy to prepare, and they cook up quickly. This particular dish is packed with good for you vegetables coated with a delectable sauce all paired with a generous helping of noodles.
I have a confession to make. Growing up my my mother cooked noodle dishes all the time. Noodles were an inexpensive, filling carb that everyone in our family loved. When I was invited over to a friends house for dinner she told me her mom was cooking pasta for dinner. I had no idea what pasta was, all I knew was that it was some sort of fancy Italian food. Only when I sat down at the table to a big bowl of pasta in a tomato sauce did I realize that pasta was just a fancy name for noodles…LOL.
Before we start cooking up this delectable stir fry I want to provide some information about a couple of the ingredients that you may not be familiar with.
First are the Shanghai noodles. You can find them in the refrigerated section of most grocery stores. They are readily available at all asian markets if you happen to have one where you live. If you can’t find them you can easily substitute spaghetti noodles cooked al dente. I encourage you to search out the Shanghai noodles if possible. They are a bit thicker than spaghetti noodles and they have an excellent chew making them perfect for this dish.
The second item you may not be familiar with is dark soy sauce. I mistakenly thought dark soy sauce was just regular soy sauce and light soy sauce was the lower sodium soy sauce. Well I was completely wrong! No wonder my favorite home cooked asian dishes just didn’t taste as good as my favorite take out dishes.
Regular soy sauce and low sodium soy sauce such as Kikoman brand are soy sauces that are used as a condiment to season foods when you are at the table. Light and dark soy sauces have a slightly different flavor and are used when cooking a dish.
Start by preparing the noodles. Place noodles in a pot of hot water and let them soak for about a minute. Use your fingers to gently separate noodles. Drain and rinse with cold water. Set aside.
Prepare vegetables.
Season sliced chicken with salt and pepper. Set aside.
Combine all the sauce ingredients in a small jar and shake vigorously to combine. Set aside.
Heat 1 tablespoon oil in a wok or large skillet over medium high heat.
Add the sliced chicken to the pan and stir until cooked through, about 2-3 minutes. Remove from the pan and set aside.
Add another tablespoon of oil to the skillet. Add mushrooms and cook until they release all their liquid. Continue to cook until the liquid has evaporated and mushrooms begin to brown along the edges, about 5-8 minutes. Remove from pan and set aside.
Add onion, cabbage, garlic, and carrots to the skillet and cook stirring frequently, for 2-3 minutes.
Add red bell pepper and cook for an additional 2-3 minutes.
Add the cooked chicken and mushrooms back into the pan.
Add the sauce to the pan.
Stir in noodles, and the white part of the green onions. Stir to combine.
Cook for 2-3 minutes until sauce coats all the ingredients, is soaked up by the noodles and the sauce no longer pools at the bottom of the pan.
Serve immediately garnished with the reserved green part of the scallions.
Quick & Easy Shanghai Noodle Stir Fry
Equipment
- Wok or large skillet
Ingredients
- 20 oz refrigerated Shanghai noodles
- 1 lb boneless, skinless chicken breast, cut into ¼ inch thick slices
- salt & pepper
- 2 tbsp vegetable oil
- 8 oz mushrooms, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- ½ head cabbage, thinly sliced
- ¼ cup carrot, julienned
- 1 red bell pepper, sliced
- 1 bunch scallions, sliced, green and white parts separated
For the sauce:
- 2 tbsp dark soy sauce
- 4 tbsp oyster sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tsp red pepper flakes, optional
Instructions
- Place noodles in a pot of hot water and let them soak for about a minute. Use your fingers to gently separate noodles. Drain and rinse with cold water. Set aside.
- Season sliced chicken with salt and pepper. Set aside.
- Combine all the sauce ingredients in a small jar and shake vigorously to combine. Set aside.
- Heat 1 tablespoon oil in a wok or large skillet over medium high heat.
- Add the sliced chicken to the pan and stir until cooked through, about 2-3 minutes. Remove from the pan and set aside.
- Add another tablespoon of oil to the skillet. Add mushrooms and cook until they release all their liquid. Continue to cook until liquid has evaporated and mushrooms begin to brown along the edges, about 5-8 minutes. Remove from pan and set aside.
- Add onion, cabbage, garlic, and carrots to the skillet and cook stirring frequently, for 2-3 minutes.
- Add red bell pepper and cook for an additional 2-3 minutes.
- Add the cooked chicken, mushrooms, noodles, white part of the green onions, and sauce to the pan. Stir to combine.
- Cook for 2-3 minutes until sauce coats all the ingredients, is soaked up by the noodles and the sauce no longer pools at the bottom of the pan.
- Serve immediately garnished with the reserved green part of the scallions.
Did You Make This?
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