Shanghai Noodles with Mushrooms and Cabbage
Thick, eggy Shanghai Noodles covered in a slurpable, sweet-salty sauce and stir-fried with mushrooms and cabbage. Inspired by an extended trip to Hong Kong.
Adapted loosely from The Daring Gourmet, with sauce inspiration from BBC Good Food.
- Yield: 4-6
Ingredients
- 4 TBS dark soy sauce (don’t substitute regular soy sauce!)
- 2 TBS peanut butter
- 2 TBS honey
- 1 TBS sugar
- 2 TBS rice wine vinegar
- 1 tsp hot sauce
- 2 TBS plus 2 tsp sesame oil, divided
- 1 TBS fish sauce
- 1/2 cup chicken stock
- 2 tsp cornstarch
- 1 TBS canola oil
- 2 portobello mushroom cups, cleaned and cut into 1/4 inch thick slices
- 1/2 lb shiitake mushrooms, stems removed, caps cut into thin slices
- sea salt
- 5 cups shredded napa cabbage
- 4 cloves garlic, peeled and minced
- 3/4 lb. thick fresh egg noodles or fresh udon noodles
- 2 fresh scallions, chopped, for garnish
Instructions
- In a medium bowl, combine dark soy sauce, peanut butter, honey, sugar, rice wine vinegar, hot sauce, 2 teaspoons of the sesame oil and the fish sauce. Whisk until very smooth.
- In a separate small bowl, whisk together the chicken stock and the cornstarch until smooth. Set aside.
- Heat half of the remaining sesame oil and half of the canola oil in a wok over medium-high heat. Add the sliced mushrooms and sprinkle with sea salt. Cook until golden brown on both sides and tender, about 5-6 minutes, stirring often. Transfer the cooked mushrooms to a plate. Add the remaining sesame oil and canola oil to the walk along with the shredded cabbage and the minced garlic. Cook quickly, just until wilted, stirring frequently.
- Add the sauce and the noodles to the pan with the cabbage. Use tongs to coat the noodles in the sauce, then add the chicken stock with the cornstarch. Continuously toss the noodles in the sauce until the sauce is glossy and thickly coats the noodles. Add the mushrooms back to the pan and toss a few more times, then remove from the heat. Serve immediately, topped with chopped scallions.