5 from 3 votes
Shanghai Noodles
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Don't get shanghaiied in Portland without at least trying my Shanghai Noodles! Chewy Udon Noodles, Shiitakes, and baby Bok Choy in a sweet & savory sauce.
Course: Main
Cuisine: Asian
Servings: 4 servings
Author: Chuck Underwood
  • 3 pkg Udon Noodles (7 3/4 oz each)
  • 1/2 head Napa Cabbage (chopped)
  • 1 small Baby Bok Choy (chopped)
  • 3 cloves Garlic (minced)
  • 1-2 tsp Ginger (minced)
  • 1 med Carrot (shredded)
  • 8 oz Shiitake Mushrooms
The Sauce
  • 1/2 cup Water
  • 1/4 cup Soy Sauce (low sodium)
  • 1/4 cup Hoisin Sauce
  • 2 Tbs Mirin (asian cooking wine)
  • 1 tsp Chili Garlic Sauce
  • 1/2 tsp Brown Sugar
  • 1 Tbs Cornstarch
  • 1 Tbs Water
  1. Add packages of noodles to hot water, stir until they loosen and unwind.

    We will NOT be using the flavoring packets - toss them.

  2. Drain noodles and set aside
The Sauce
  1. Whisk all ingredients (except cornstarch & water) together over low heat until simmering

  2. Make a slurry of the Cornstarch and 1 Tbs Water and stir it in to thicken
  3. Remove from heat
The Stir Fry
  1. Stir Fry the garlic and ginger in a little water until softened and fragrant
  2. Add carrot, bok choy, cabbage, and mushrooms.  Stir fry until veggies have softened.

  3. Keep adding water as necessary to keep everything from sticking.
  4. Stir in sauce and noodles and mix well
  5. Garnish with chopped Green Onions, Sesame Seeds, and Sriracha