Pan-Fried Shanghai Noodles

What you’ll need

Tap an ingredient as you get it ready.

• 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

Let’s make it

1. Step 1

   In a medium saucepan, bring about 2 quarts water to a rapid boil. Add 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.

2. Step 2

   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.

3. Step 3

   Heat up sesame oil in a large nonstick pan, a wok, or a cast iron skillet over high heat. Add mushrooms and bok choy. Sauté until the bok choy starts to wilt, about 2 minutes.

4. Step 4

   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.

More to savor

Explore pasta & noodles →

Global

Warm Black Bean Salad with Kale and Tomatoes

40 min · Easy

Global

Smokey Millet Super Grain Bowl With Crispy Tofu

40 min · Medium

Food stories

Chow Mein: The Many Lives of Stir-Fried Noodles

5 min read

Food stories

Nasi Goreng: The Fried-Rice Story of Southeast Asia

6 min read