Shanghai Fried Noodles

This was a fun and easy dish to make.  Make sure you have all of your ingredients ready to go before you begin stir-frying.  The original recipe calls for cooking over high heat but my attempts led to a blaring smoke detector and noodles stuck to the bottom of the pan; I’d rather cook a bit lower and slower.

I added a little more tamari and sugar at the end to make my noodles a bit saucier.

Shanghai Fried Noodles
Adapted from Feeding the Dragon as published in the Pittsburgh Post-Gazette

12 oz udon noodles
2 tsp toasted sesame oil
1 tsp cornstarch
1 T cold water
2 T + 2 tsp tamari or soy sauce
1 tsp sugar
1 T coconut oil
1/2 tsp minced ginger
1 T minced garlic
3 green onions, chopped
1 c snow peas
1 c sliced broccoli
4 c shredded cabbage

1) Prepare udon noodles according to package directions.
2) Drain and rinse under cold water; toss with 2 tsp sesame oil; set aside.
3) In a small bowl dissolve cornstarch in water; whisk in tamari and sugar.
4) In a large skillet, heat oil over med-med-high heat.
5) Add ginger, garlic and green onions; stir-fry for 10 seconds.
6) Add snow peas, broccoli and cabbage; stir-fry until vegetables are crisp tender.
7) Add soy sauce mixture and noodles; toss until coated.
8) Saute until heated through.

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One Response to Shanghai Fried Noodles

  1. Pingback: UDON (Japanese noodles) Recipe « To Cook With Love

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