Shanghai-Style Vegetable Noodles Recipe

Name: Shanghai-Style Vegetable Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces fresh Shanghai-style noodles, cooked (see note); 2 tablespoons vegetable oil; 2 scallions cut into 2-inch lengths; 1 cup chives (Chinese flowering chives, if possible), cut into 2-inch lengths; 1/2 sweet red pepper, cored and sliced lengthwise into 1/4-inch strips; 2 cups loosely packed Napa cabbage, sliced crosswise into 1/2-inch rounds; 1/4 cup chicken stock; 1 tablespoon dark soy sauce; 1/2 tablespoon light soy sauce; 1 teaspoon sugar; Freshly ground white pepper to taste; 1 teaspoon sesame oil; ⅔ cups cubed yellow squash (peeled); 2 cups loosely packed spinach, rinsed well and drained

Servings: persons

6 ounces fresh Shanghai-style noodles, cooked (see note)
2 tablespoons vegetable oil
2 scallions cut into 2-inch lengths
1 cup chives (Chinese flowering chives, if possible), cut into 2-inch lengths
1/2 sweet red pepper, cored and sliced lengthwise into 1/4-inch strips
2 cups loosely packed Napa cabbage, sliced crosswise into 1/2-inch rounds
1/4 cup chicken stock
1 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
1 teaspoon sugar
Freshly ground white pepper to taste
1 teaspoon sesame oil
⅔ cups cubed yellow squash (peeled)
2 cups loosely packed spinach, rinsed well and drained

1
Bring a large pot of water to a boil.
2
Cook the noodles until al dente.
3
Drain well and set aside.
4
Place a wok over high heat.
5
When it begins to smoke, add the vegetable oil.
6
When the oil begins to smoke, add the scallions, chives and peppers.
7
Cook, stirring, for 20 seconds.
8
Add the cabbage and cook, stirring, for 30 seconds.
9
Then push the vegetables up a side of the wok.
10
Quickly transfer the cooked noodles to the other side of the wok.
11
Add the chicken stock, both soy sauces, sugar, white pepper and sesame oil.
12
Place the squash atop the vegetables.
13
Place the spinach atop the squash.
14
Cover the wok and let the juices boil for about 2 minutes.
15
Using a slotted spoon, remove the noodles to a serving platter.
16
Stir the vegetables and juice together and bring to a boil, stirring.
17
Remove from the heat, and season to taste.
18
Pour the sauce and vegetables over the noodles and serve immediately.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 ounces fresh Shanghai-style noodles, cooked (see note), 2 tablespoons vegetable oil, 2 scallions cut into 2-inch lengths, 1 cup chives (Chinese flowering chives, if possible), cut into 2-inch lengths, and more.

Yes, Shanghai-Style Vegetable 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.

Shanghai-Style Vegetable Noodles

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