Shanghai Noodles

Why You’ll Love This Recipe

I love how simple and flexible this recipe is — it uses pantry staples and fresh ingredients I usually have on hand. The combination of soy sauce, oyster sauce, and sesame oil gives the dish its signature savory depth, while the vegetables add color and crunch. I can switch up the protein, use different noodles, or toss in whatever veggies I need to use up. It’s always a hit and never gets boring.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces Shanghai noodles or thick egg noodles

• 2 tablespoons vegetable oil

• 1 cup shrimp

• 2 cloves garlic, minced

• 1 cup sliced bell peppers (red, yellow, or green)

• 1 cup shredded carrots

• 1 cup bean sprouts

• 1 cup sliced green onions

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon sesame oil

• 1 teaspoon sugar

• Salt and pepper to taste

Directions

1. I begin by cooking the Shanghai noodles according to the package instructions, then drain and set them aside.

2. In a large skillet or wok, I heat the vegetable oil over medium-high heat.

3. I add the minced garlic and sauté it for about 30 seconds until it’s fragrant.

4. Then I toss in the sliced bell peppers and shredded carrots and stir-fry them for 3–4 minutes until they’re tender-crisp.

5. I stir in the bean sprouts and green onions and cook for another 2 minutes.

6. Next, I add the cooked noodles to the skillet, along with the shrimp. I pour in the soy sauce, oyster sauce, sesame oil, and sugar, then toss everything together until evenly coated and heated through.

7. I season with salt and pepper to taste, and serve the noodles hot.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 15–20 minutes to cook, so the total time is around 25–30 minutes. It’s a quick and satisfying option when I want something fresh and homemade in a hurry.

Variations

• When I want more protein, I add cooked chicken, beef, or tofu — they all work beautifully in this dish.

• I often swap in vegetables like mushrooms, broccoli, or snap peas depending on what’s in my fridge.

• For a spicy kick, I’ll toss in some chili flakes or a splash of chili oil at the end.

• Sometimes I use udon noodles or rice noodles if I don’t have Shanghai noodles on hand.

• A handful of crushed peanuts or sesame seeds adds a nice crunch just before serving.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat them, I usually do it in a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave works too — I just cover it and stir halfway through for even heating.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I just thaw them first and pat them dry before stir-frying to prevent excess moisture in the pan.

What’s a good substitute for oyster sauce?

If I’m out of oyster sauce, I mix soy sauce with a little hoisin sauce or a bit of brown sugar for a similar effect.

Are Shanghai noodles the same as lo mein?

Not exactly, but they’re similar. I can use lo mein or thick egg noodles as a substitute if I can’t find Shanghai noodles.

Can I make this dish vegetarian?

Definitely. I leave out the shrimp and add tofu or extra vegetables, and I use a vegetarian oyster sauce or skip it entirely.

How do I prevent the noodles from sticking?

I toss the noodles with a bit of sesame oil after cooking them, and I make sure not to overcrowd the pan when stir-frying.

Conclusion

Shanghai Noodles are a fast, flavorful way to enjoy a stir-fry that’s loaded with texture and bold Asian-inspired flavors. I love how easy it is to make and how adaptable it is to whatever I have in my fridge. Whether I’m cooking for family, meal prepping for the week, or just feeding myself something tasty and satisfying, this recipe never disappoints.