Skip to main content New<> this month
Get the Allrecipes magazine

Stir-Fried Shanghai Noodles

Rated as 5 out of 5 Stars

"Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors."
Added to shopping list. Go to shopping list.


50 m servings 432
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
  2. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
  3. Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.


  • Cook's Notes:
  • Substitute pork tenderloin for the chicken if desired.
  • Feel free to substitute a pinch of red pepper flakes for the XO sauce and regular soy sauce for the mushroom-infused version.

Nutrition Facts

Per Serving: 432 calories; 16.2 53.3 21.3 69 1032 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Cook's note: For some reason, the editors took out a key ingredient when they published my recipe. You will need a tablespoon of XO sauce or a generous pinch of chili flakes - adjust to your tas...