Community Pick
Shanghai Noodles
photo by Nancy G.
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
2 Main course servings
- Serves:
- 4
ingredients
- 3 tablespoons oil
- 1 -2 tablespoon sesame oil
- 2 cups shredded cabbage (or Chinese cabbage)
- 1⁄2 cup chopped green onion
- 8 ounces angel hair pasta
- 2 -4 tablespoons soy sauce (to taste)
- 4 ounces sliced cooked chicken breasts (optional)
- 1 can bean sprouts, drained (optional)
directions
- Cook pasta according to package directions;drain.
- Heat oil and sesame oil in skillet.
- Saute cabbage and green onion for about 5 minutes.
- Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.
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Reviews
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Nice Recipe, but I did make a few changes. I did use shanghai noodles, as they are very very good. I got mine at a local specialty market. I had them before and they are worth getting them if u can. I used less oil, 3 tablespoons was a bit much for me, I added fish sauce and some hoisin, more scallions and cabbage. I felt there were too many noodles compared to the cabbage and onions. And also added water chestnuts for some crunch. Fresh sprouts vs canned really made a difference and adding the chicken is a nice touch. I marinated mine in soy, sesame oil, and a little red chili paste for some heat and sauteed it prior to adding the cabbage and scallions. I know a few changes, but it is a great dish, I just needed more flavor and personally, more veggies to offset the ratio of pasta and vegetables. We did enjoy it and I really enjoyed the chicken in it.
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We loved this. I wanted a soup though, so I made all this in a chicken broth and just added more of the sesame oil and soy sauce. I also use soba noodles because I didn't have thin spaghetti on hand and that worked really well. I did add the optional chicken too. I can't wait to have more for lunch today...really yummy! Kind of reminds me of Vietnamese Pho...mmmm. Thanks so much for posting!
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Tweaks
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This was delicious! The recipe was easy and quick to make. I made it as written - omitting the optional bean sprouts and using fresh jumbo shrimp instead of the optional chicken. I liked the amounts of cabbage/pasta, not too much of either one. I thought it was very flavorful but added a tablespoon of Toasted sesame oil to give it some depth. I will definitely be making this again. I really like it.
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I added 1 tsp each minced garlic and crushed red pepper with the veggies, and subbed the soy sauce with a mix of agave nectar, salt, and rice vinegar. This was my first time cooking with gluten-free pasta -- which is very sticky and mushy. So I won't rate this recipe because I might have liked it better with wheat pasta. The crushed red pepper, I think, is a must. I can't imagine the flavor being very interesting without it.
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I've been looking for ways to incorporate more coconut oil in my diet, and this recipe is perfect! I had previously made it with olive oil and it was okay, but the coconut oil made it totally FABULOUS. I used 1 TBSP of sesame oil, 3 cups of cabbage, and added the chicken and bean sprouts. I also used vermicelli instead of angel hair pasta. Even the kids liked it! This is one of our new favorites. Thanks so much for sharing! By the way, be sure to use FERMENTED soy sauce for the best health benefits.
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RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.