Shanghai Fried Udon Noodles (Printable Version)
Tender chicken and vibrant veggies tossed with udon noodles in a rich, savory soy sauce.
# Everything You’ll Need:
→ Chicken
01 -
1 lb thinly sliced chicken thighs
02 -
1 tbsp Shaoxing wine
03 -
1 tsp cornstarch
04 -
½ tsp salt
→ Stir Fry
05 -
4–5 cloves garlic, minced
06 -
2 cups chopped cabbage
07 -
1 small bunch bok choy, leaves separated
08 -
16 oz udon noodles
→ Sauce
09 -
1 tbsp dark soy sauce
10 -
1 tbsp light soy sauce
11 -
1 tbsp oyster sauce
12 -
1 tsp sugar
# Steps to Cook:
01 -
Combine thinly sliced chicken thighs with Shaoxing wine, cornstarch, and salt. Let marinate for at least 15 minutes.
02 -
Mince garlic finely, separate bok choy leaves, and chop cabbage.
03 -
In a bowl, thoroughly combine dark soy sauce, light soy sauce, oyster sauce, and sugar to create the sauce.
04 -
Boil udon noodles until just before al dente, approximately 1 minute less than package instructions. Drain and set aside.
05 -
Heat oil in a frying pan over medium-high heat and cook chicken slices until browned on all sides, about 5 minutes. Remove and set aside.
06 -
In the same pan, sauté minced garlic for 30 seconds, add chopped cabbage and cook until wilted. Then add bok choy leaves and cook until softened.
07 -
Add cooked udon noodles, sauce, and browned chicken to the pan. Toss continuously until the sauce thickens and is absorbed by the noodles.
08 -
Transfer noodles to serving bowls or plate directly from the pan and serve immediately.
# Extra Suggestions:
01 -
Marinating the chicken enhances tenderness and flavor.