Have you been doing a lot of take out lately? Well, skip the order and try out this easy, 30-minute recipe! Shanghai Noodles is a favourite dish at Anita’s house. With two teenaged boys, food – especially a dish as delish as this – does not last long on the table!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 Servings
- 300g beef (frying steak), thinly sliced
- 4 x 250g Japanese udon noodles (frozen)
- 2 tbsp vegetable oil
- 3 garlic cloves, roughly chopped
- 6 shiitake mushrooms, sliced (if using dried shiitake mushrooms, soak them in warm water to soften before slicing)
- 1 cup sliced napa cabbage
- 1 cup sliced choy sum or bok choy
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp dark soys sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Combine the beef with the marinade ingredients and set aside.
- Combine the ingredients for the stir-fry sauce.
- Heat a large pot of water over high heat. When boiling, add the noodles and use tongs to gently shake the noodles apart. As soon as they become loose, drain and transfer the noodles to a large bowl or tray.
- Heat the vegetable oil in a large wok or frying pan over high heat. Add the garlic and the marinated beef. Spread the beef out in the pan so that it has as much contact with the hot pan as possible. Sear for a minute or so then stir-fry and sear again.
- When beef is almost cooked, add the shiitake mushrooms and stir-fry for half a minute. Then add napa cabbage and toss for another half a minute.
- Add the choy sum and toss for another half a minute.
- Add noodles and stir-fry sauce. Mix until everything is well combined.
- Plate and enjoy!