Shanghai Stewed Noodles Recipe

Name: Shanghai Stewed Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried egg noodles; 4 medium button mushrooms; 1 medium carrot; 6 -8 spinach leaves, fresh; 1 celery; 1 leek; 6 -8 cloves garlic; 1 inch ginger; 2 -3 green chilies; 2 spring onions; 1 medium bell pepper; 1 tablespoon oil; 1/2 cup bean sprouts; 1/2 teaspoon white pepper powder; salt; 4 cups vegetable stock; 1 tablespoon cornflour; 2 teaspoons sesame oil

Servings: persons

200 g dried egg noodles
4 medium button mushrooms
1 medium carrot
6 -8 spinach leaves, fresh
1 celery
1 leek
6 -8 cloves garlic
1 inch ginger
2 -3 green chilies
2 spring onions
1 medium bell pepper
1 tablespoon oil
1/2 cup bean sprouts
1/2 teaspoon white pepper powder
salt
4 cups vegetable stock
1 tablespoon cornflour
2 teaspoons sesame oil

1
Boil noodles in 6 cups of salted water till done.
2
Drain, cool and keep aside.
3
Wash, peel and cut carrots into juliennes.
4
Wash and slice mushrooms.
5
Wash and pick spinach leaves.
6
Wash, remove stems and de-seed and cut green chillies.
7
Wash and cut celery and leek into juliennes.
8
Peel and crush garlic.
9
Peel, wash and finely chop ginger.
10
Wash, trim and finely chop Spring onions.
11
Wash, de-seed and cut bell pepper into thin strips.
12
Heat oil in a wok.
13
Add chopped ginger, garlic and chopped spring onions.
14
Saute for a minute.
15
Add half of the stock.
16
Bring to a boil.
17
Add carrot, pepper powder and salt.
18
Stir.
19
Add mushrooms.
20
Add broken spinach leaves and noodles.
21
Add remaining stock.
22
Allow it to cook.
23
Add leeks and capsicum.
24
Mix well.
25
Add cornflour dissolved in a little water.
26
Mix.
27
Remove from heat.
28
Add bean sprouts, spring onions, vinegar and noodles.
29
Mix gently.
30
Drizzle sesame oil on top.
31
Serve hot.

603

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 200 g dried egg noodles, 4 medium button mushrooms, 1 medium carrot, 6 -8 spinach leaves, fresh, and more.

Yes, Shanghai Stewed Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shanghai Stewed Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions