Authentic & Healthy 20 Minutes Vegetarian Shanghai Noodles
Here’s one of my favorite HEALTHY and DELICIOUS dishes, Vegetarian Shanghai Noodles 素上海粗炒麵. I promise my Vegetarian Shanghai Noodles will taste so much better than any takeout with my secret easy savory sauce. It’s packed with a ton of flavors AND vegetables. This simple, delicious, and healthy dinner is ready in less than 20 minutes, making it the perfect vegetarian (or vegan) weeknight dinner or lunchbox base!
Vegetarian Shanghainese Fried Noodles 素上海粗炒麵
WELCOME to Day 1 of Cooking 20 Minute Dinner For 21 Days! For Day 1, we start the series with
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! Optional but HIGHLY recommended, I love pairing Vegetarian Shanghai Noodles with my Homemade Chili Oil to finish off the dish.
Veggie Shanghai Noodles Ingredients
- ½ Cabbage sliced
- 10 Shiitake Mushroom sliced
- ½ Carrot sliced
- 1 Red Pepper sliced
- 2 packs Shanghai Noodles 400g
Sauce Mixture:
- 2 tbsp Soy Sauce
- 2 tbsp Dark Soy Sauce
- 1.5 tbsp Vegetarian Oyster Sauce
- 2 tsp Sugar
- ½ cup Vegetable Stock
- 1 tsp White Pepper
Veggie to Add To Your Noodles
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.
Fresh Shanghai-style Thick Noodles
Today’s recipe is made with Shanghai Noodles. These are thick, wheat-based fresh noodles made specifically for absorbing tons of sauces. In Asian Supermarkets, you may find them labeled as “Shanghai Noodles” or “Thick Noodles”. This is very different from normal egg-based chow mein noodles. Using this method, chow-mein noodles may start falling apart.
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.
How To Make Vegetarian Shanghai Noodles
- 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.
- 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.
- After 6-8 minutes, the liquid should be soaked in the noodles, mix everything.
- Turn the heat to high and saute the noodles for another 2-3 minutes.
- Optional, but HIGHLY recommended, drizzle on Homemade Chilli Oil.
Authentic & Healthy 20 Minutes Vegetarian Shanghai Noodles
By Tiffy Cooks
Equipment
Ingredients
- ½ Cabbage sliced
- 10 Shiitake Mushroom sliced
- ½ Carrot sliced
- 1 Red Pepper sliced
- 2 packs Shanghai Noodles 400g
Sauce Mixture:
- 2 tbsp Soy Sauce
- 2 tbsp Dark Soy Sauce
- 1.5 tbsp Vegetarian Oyster Sauce
- 2 tsp Sugar
- ½ cup Vegetable Stock
- 1 tsp White Pepper
Instructions
- 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.
- 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.
- After 6-8 minutes, the liquid should be soaked in the noodles, mix everything.
- Turn the heat to high and saute the noodles for another 2-3 minutes.
- Optional, but HIGHLY recommended, drizzle on Homemade Chilli Oil.
How did yours turn out so brown and colorful?? Mine is pale and very neutral colored.
Hi Kelly! Love that you tried this recipe! The dark soy sauce is the key to the color – it really adds that deep brown color to the noodles!
I’ve made this several times and it’s delicious, but not as saucy as in your picture.
I made this recipe on Monday and omg so much flavor I added the veggies you suggested but my family loves water chestnuts and the baby corn I added those in to and wow it was awesome thank you thank you for sharing all these amazing recipes ❤️❤️❤️