Shanghai Fried Noodles

Ingredients

Shanghai noodles

10 oz

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Cabbage

2 cups, shredded

Bell peppers

1 cup, sliced (any color)

Carrots

1 cup, julienned

Soy sauce

3 tablespoons

Oyster sauce

2 tablespoons

Sesame oil

1 tablespoon

Salt

to taste

Pepper

to taste

Green onions

1/4 cup, chopped (for garnish)

Instructions

1. Begin by cooking the Shanghai noodles according to the package instructions. Once cooked, drain them and set aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Add the minced garlic and grated ginger to the pan. Stir-fry for about 1 minute, allowing the aromas to fill the air.
4. Next, toss in the julienned carrots, sliced bell peppers, and shredded cabbage. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp, retaining their vibrant colors.
5. Push the vegetables to one side of the pan, creating space on the opposite side for the noodles.
6. Add the cooked Shanghai noodles to the pan and pour the soy sauce and oyster sauce over them. Gently toss the noodles with the vegetables, ensuring everything is well-coated with the sauces.
7. Drizzle the sesame oil over the noodles and season with salt and pepper to taste. Stir-fry for an additional 2-3 minutes, allowing the flavors to meld together.
8. Finally, garnish with chopped green onions and serve hot, enjoying the beautiful medley of flavors.