Shanghai Noodles

"Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal."
 
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photo by Nancy G. photo by Nancy G.
photo by Nancy G.
photo by yogiclarebear photo by yogiclarebear
photo by lets.eat photo by lets.eat
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:
15mins
Ingredients:
8
Yields:
2 Main course servings
Serves:
4
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ingredients

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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

  1. 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.
     
  2. This is a great start. But I'm always trying to add more vegetables, so I added sauteed zucchini. Also, I used actual SHANGHAI noodles. If you live in California, you can find these fresh at Ranch 99... The noodles are soft and pillowey... I know sounds a little strange, but so, so worth a try!
     
  3. This is a great recipe that I will be using alot for asian noodles! I will be cutting the oil in half next time though, it was a little oily for me. I will also be adding more cabbage, but this is just personal preference. Thanks for sharing this is a keeper recipe!
     
  4. 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!
     
  5. Just made this for dinner. We loved it. Easy and tasty recipe. Thanks papergoddess.
     
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Tweaks

  1. Only spice I add is Chinese 5 spice which gives it just a little more oriental taste
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. What a wonderful side dish! We substituted snow peas for the bean sprouts and linguini instead of angel hair just as a personal preference. The family just gobbles this up! Thanks for posting.
     

RECIPE SUBMITTED BY

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.
 
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