Shanghainese noodles have been a favourite amongst many here, so we decided to reward you with recipes for the famed Shanghainese Scallion Noodles and Shanghainese Stir-fry Noodles.
Enjoy working with these recipes, and if you love them, let us know! You can also visit us for a taste of our authentic Shanghainese noodles.
Shanghainese Scallion Noodles －葱油拌面 (Cong You Ban Mian)
The rousing aroma of fried scallions paired with the salty crisp of fried shrimps, wrapped up in Shanghainese noodles and locked in with savoury- sweet condiments is characteristic of a classic Shangahainese dish that has withstood the test of time. Ideally, the noodles should taste savoury (咸), fresh (鲜), and aromatic (香).
Noodles are first simmered in boiling water, before a quick blanch in cold water. The shrimps are fried and simmered with soy sauce and sugar, then added to the noodles, served together with crispy scallions as garnish.
Ingredients for a bowl of pipin’ hot Scallion Noodles:
- 100g Shanghai Noodles (Thin)
- 10g Dried Shrimps
- 4-5 strips of 4cm long green scallions
- 4 cups oil
- Dark soy sauce
- Light soy sauce
Steps for pippin’ hot bowl of goodness:
- Cook the Shanghai noodles in boiling water for 1 minute. Blanch it in cold water before draining.
- Heat the oil and fry the scallions until they are crispy. Set aside.
- In the same wok, fry the dried shrimps until they are fragrant.
- Add soy sauce, sugar, and a little water before mixing in the cooked noodles. Add scallion oil, dark soy sauce, and sugar.
- Simmer until the gravy is soaked up by the noodles.
- Garnish the noodles with the fried scallions and dried shrimps and serve.
Shanghainese Stir-fry Noodles －上海粗炒面 (Shang Hai Chu Chao Mian)
Enjoy a bowl of thick, chewy noodles interspersed with crunchy vegetables and tender minced pork. Peppered with aromatic scallion oil, soy sauce and sugar, this dish may seem basic, but it’s all about controlling the intensity of the fire to achieve ‘the breath of the wok (wok hei)’. If all is done well, this dish should leave a sweet aftertaste.
Noodles boiled and then blanched in ice water to retain texture before draining and stir-frying with vegetables and meat.
Create your own bowl of steaming noodles with the following ingredients:
- 300g Shanghai- Style Noodles (Thick)
- 100g Bok Choy
- 50g Cabbage
- 50g Pork Strips
- Dark Soy Sauce
- Light Soy Sauce
- Scallion oil
Here’s how you stir and fry:
- Boil the Shanghai noodles for 2-5 minutes until the noodles are thoroughly cooked.
- Blanch the noodles in cold water before draining.
- Prepare the vegetables: peel the Bok Choy and slice the cabbage into strips.
- Prepare the meat: cut pork into strips.
- Stir-fry the noodles, pork strips, and vegetables while adding dark soy sauce, light soy sauce, sugar, pepper, scallion oil, until aromatic.
We hope you will be impressed with how humble ingredients can put together a delicate bowl of noodles that sates the tummy and the heart. Try your hand at preparing these noodles, and share your experience with us!
Spread the joy of a warm stringy pot of well-seasoned noodles. Put a smile on the faces of family and friends by serving up these time-tested favourites, or bring them down to Grand Shanghai for a slurp of the real deal.