There is something about a family favourite that just makes the day. For my kids, it’s Shanghai noodles. These were a constant in my house growing up, and honestly, I was usually the one going back for thirds. Now that I’m the one in the kitchen, I appreciate them for a whole different reason: they are fast, they are reliable, and they actually get my boys to sit down and eat without a fuss.

When things get chaotic between school and work, this is the meal I lean on. It’s not complicated. It’s just bouncy noodles and a savoury sauce that hits the spot each time.

History of Shanghai Noodles

Shanghai noodles are everywhere in China, street stalls, busy markets, and definitely in most family kitchens. They’ve been around forever because they’re just good. It’s that mix of the thick, chewy texture and the savoury sauce that sets them apart from other noodle dishes. For me, and for a lot of people, they’re just a staple that brings back a lot of memories.

When it comes to Shanghai noodles, it’s not just one specific way. You’ll see all kinds of variations, some noodles are thicker, some are thinner. While the traditional version usually uses pork, it’s easy to swap that out for chicken, beef, or shrimp depending on what you have.

Back then, people often made their own noodles from scratch at home, kneading the dough by hand until it was just right. It’s a simple dish, but it has a lot of history behind it. It’s just a good reminder that the most basic meals are usually the ones that stick with us the most.

My kids get a kick out of these noodles. Watching them try to twirl them or just leaning into the slurping usually ends in a lot of laughing. I grew up eating this, and now I’m the one making it for them. It’s just nice to see them enjoy it as much as I did. It feels like one of those small, familiar traditions that actually sticks.

Gathering Ingredients

Alright, let’s talk about the must-haves for creating these delicious Shanghai noodles.

1. Noodle Basics:
   • All-purpose flour and water to make the noodles but I usually just buy them pre-packaged in stores.
2. Savoury Sauce:
   • Soy sauce: Adds that umami punch.
   • Sesame oil: Adds depth and aroma.
   • Oyster sauce: Adds a sweet and savoury kick.
   • Mirin: A hint of sweetness to round out the savoury notes.
   • Cornstarch: Thickens the sauce and contributes to a velvety texture on the surface of the meat. It forms a thin layer that helps retain moisture during cooking, resulting in a more tender and succulent final dish.
3. Fresh Veggies:
   • Bok choy: Brings freshness and crunch.
   • Scallions: Adds a pop of colour and flavour.
   • Carrots: Gives a sweet and vibrant contrast.
   • Nappa cabbage: Gives a mild, crisp texture and subtle sweetness.
4. Proteins:
   • Choose your preference: shrimp, chicken, beef, pork or tofu.

Where to Find Authentic Ingredients

1. Local Asian Markets:
   • These are the treasure troves for authentic ingredients. Look for a nearby Asian market; you’ll find everything from specialty sauces to fresh produce.
2. Farmers’ Markets:
   • Believe it or not, local farmers’ markets can surprise you with fresh and seasonal Asian veggies.

Possible Substitutions for Hard-to-Find Items

1. Soy Sauce Alternatives:
   • Tamari or coconut aminos can step in for soy sauce. They bring a similar salty kick with their unique twist.
2. Sesame Oil Swaps:
   • Vegetable oil can replace sesame oil.
3. Oyster Sauce Stand-Ins:
   • Hoisin sauce mixed with a bit of soy sauce can mimic the sweet umami of oyster sauce.
4. Protein Flexibility:
   • Embrace the flexibility—swap shrimp for chicken, or go all-in with a veggie medley.

Sauce and Topping Variations

Okay, let’s get into the saucy side of things. The sauce is the game-changer in this dish, and I get it, everyone’s got their own twists or wants to experiment with new flavours. So, I’ve got the classic sauce and a few adventurous variations for you to explore.

Classic Shanghai Soy Sauce Mix:

• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce (for colour)
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1.5 tablespoons mirin
• 1/2 teaspoon black pepper

Garlic Sesame :

• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated

Spicy Hoisin:

• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Spicy Gochujang:

• 3 tablespoons soy sauce
• 2 tablespoons Gochujang (Korean hot paste)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger

Some classic and delicious toppings that go well with Shanghai noodles:

1. Sesame Seeds: Toasted sesame seeds add a nutty flavour and a delightful crunch.
2. Chopped Green Onions: Fresh green onions provide a mild onion flavour and a pop of colour.
3. Cilantro: Fresh cilantro leaves contribute a citrusy and herbal note.
4. Bean Sprouts: These add a crisp and refreshing texture to the noodles.
5. Julienne Carrots: Thin strips of carrots not only add colour but also a sweet and crunchy element.
6. Baby Bok Choy: Lightly sautéed or steamed bok choy can add a touch of freshness.
7. Shiitake Mushrooms: Sliced and cooked shiitake mushrooms bring an earthy flavour.
8. Toasted Peanuts or Cashews: Crushed nuts provide a rich, nutty crunch.
9. Fried Shallots or Garlic: Crispy fried shallots or garlic bits add a savoury, aromatic kick.
10. Sliced Red Chili: For those who love heat, add some thinly sliced red chili.