Authentic & Healthy 20 Minutes Vegetarian Shanghai Noodles

WELCOME to Day 1 of Cooking 20 Minute Dinner For 21 Days! For Day 1, we start the series with one of my favorite HEALTHY and DELICIOUS dishes, Vegetarian Shanghai Noodles. I promise my Vegetarian Shanghai Noodles will taste so much better than any takeout with my secret easy savory sauce. This simple, delicious, and healthy dinner is ready in less than 20 minutes, making it the perfect weeknight dinner for 2021! 

There are so many variations of Shanghai Noodles. Today I am making a Vegetarian version, but with my delicious savory sauce, you can add any other protein of your choice, such as chicken, pork, shrimp, beef, or tofu, and it will taste amazing! Noodle Stirfrys is a great way to get your veggies in! My go-to vegetable of choice are cabbage, red pepper, carrots, and mushroom, but you can also add in onion, broccoli, bok choy, or celery! 

Rather than sauteing everything from the start, we will be strategically layering all the ingredients, which allows the ingredients to cook at their optimal time. This way, the noodles won’t be soggy and overcooked while still absorbing all the sauce’s flavor. Optional but HIGHLY recommended, I love pairing Vegetarian Shanghai Noodles with my Homemade Chili Oil to finish off the dish. I am using Shanghai Noodles today, but you can swap with frozen udon noodles instead if you can’t find it. Make sure to pour hot water over the frozen udon first and separate the noodles before adding the udon. 

Ingredients (Serves 2-3) 

½ Cabbage sliced 

10 Shiitake Mushroom sliced 

½ Carrot sliced 

1 Red Pepper sliced 

2 packs of Shanghai Noodles (400g) 

Sauce Mixture: 

2 tbsp of Soy Sauce 

2 tbsp of Dark Soy Sauce 

1.5 tbsp of Vegetarian Oyster Sauce 

2 tsp of Sugar 

½ cup of Vegetable Stock

1 tsp of White Pepper

1. Prepare the Noodles based on the instructions. The noodles I am using today are pre-cooked, so I pour hot water over the noodles to clean them and rinse them with cold water before using them. 
2. Turn the heat to medium-high and drizzle in some oil. Once the pan is hot, add in the cabbage first, followed up by the red pepper and carrots, then shiitake mushroom, and finally the noodles. Pour in the sauce and put the lid on, and let it cook for 6-8 minutes. 
3. After 6-8 minutes, the liquid should be soaked in the noodles, mix everything. 
4. Turn the heat to high and saute the noodles for another 2-3minutes. 
5. Optional, but HIGHLY recommended, drizzle on Homemade Chilli Oil.