Shanghai Style Fried Noodles

Shanghai Fried Noodles is the perfect easy weeknight meal. Chef John shows you how to make this stir fry noodles from scratch. Homemade noodles usually provide a more chewy taste than store bought ones.

Chinese cuisine
Medium
SERVING: 2 People
TIME: 2 hr 30 min
INGREDIENTS:
  • 10 oz All Purpose Flour
  • 0.5 tsp Salt
  • 1 cup Water
  • 10 oz Homemade Fresh Noodles (You Find These Noodles In Asain Supermarkets)
  • 3 oz Ham
  • 1 oz Shiitake Mushroom
  • 3 oz Bok Choy
  • 2 tbsp Chef John’s Aroma Oil(Optional Or Substitute With Sesame Oil)
  • 1 tbsp Shaoxing Wine
  • 1 tbsp Dark Soy Sauce
  • 0.5 tbsp Oyster Sauce
  • 1 tsp Sweet Black Rice Vinegar
  • 0.5 tsp Sugar
  • 0.25 tsp White Pepper
DIRECTIONS:
Step 1
Step 1
Step 1
Thinly slice the ham, shiitake, and bok choy into strips.
Step 2
Step 2
Step 2
On a working surface, mix the flour, salt, and water to form a dough. Knead until the dough becomes smooth.
Step 3
Step 3
Step 3
Cover the dough in a glass bowl or plastic wrap and rest for 2 hours.
Step 4
Step 4
Step 4
Knead the dough again until the surface is smooth.
Step 5
Step 5
Step 5
Flour dust the countertop, use a rolling pin to roll it out to a thin sheet. Dust the sheet with flour, and z-fold the sheet.
Step 6
Step 6
Step 6
Cut it as the desired width of noodles.
Step 7
Step 7
Step 7
Steam the noodles for 10 minutes first.
Step 8
Step 8
Step 8
Quickly blanch them through boiling water for 1~2 minutes, and rinse with cold water to make the noodles chewier.
Step 9
Step 9
Step 9
In a wok/skillet over high heat, add one tablespoon of oil, ham, shiitake mushroom, bok choy, and chef John’s aroma oil or sesame oil. Quickly stir fry a few minutes.
Step 10
Step 10
Step 10
In the same wok, add cooked noodles, dark soy sauce, oyster sauce, sweet black rice vinegar, sugar, white pepper, and chef John’s aroma oil or sesame oil.
Step 11
Step 11
Step 11
Quickly stir several times to mix well. Remove from heat.
Step 12
Step 12
Step 12
Serve immediately.
Final Notes
Final Notes
This classic Shanghai fried noodles can be easily found in most Shanghai restaurants in Hong Kong. This dish isn’t really Shanghainese at all. It was originated with Shanghai immigrants into Hong Kong in the 1950s, many of whom set up Shanghai-style restaurants, adapting dishes to suit local tastes.