Shanghai-Style Vegetable Noodles
Published January 10, 1995
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 ounces fresh Shanghai-style noodles, cooked (see note)
2 tablespoons vegetable oil
2 scallions cut into 2-inch lengths
1 cup chives (Chinese flowering chives, if possible), cut into 2-inch lengths
½ sweet red pepper, cored and sliced lengthwise into ¼-inch strips
2 cups loosely packed Napa cabbage, sliced crosswise into ½-inch rounds
¼ cup chicken stock
1 tablespoon dark soy sauce
½ tablespoon light soy sauce
1 teaspoon sugar
Freshly ground white pepper to taste
1 teaspoon sesame oil
⅔ cups cubed yellow squash (peeled)
2 cups loosely packed spinach, rinsed well and drained
Nutritional analysis per serving (4 servings)
39 grams carbs; 36 milligrams cholesterol; 281 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 4 grams fiber; 360 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring a large pot of water to a boil. Cook the noodles until al dente. Drain well and set aside.
- Step 2
Place a wok over high heat. When it begins to smoke, add the vegetable oil. When the oil begins to smoke, add the scallions, chives and peppers. Cook, stirring, for 20 seconds. Add the cabbage and cook, stirring, for 30 seconds. Then push the vegetables up a side of the wok.
- Step 3
Quickly transfer the cooked noodles to the other side of the wok. Add the chicken stock, both soy sauces, sugar, white pepper and sesame oil. Place the squash atop the vegetables. Place the spinach atop the squash. Cover the wok and let the juices boil for about 2 minutes.
- Step 4
Using a slotted spoon, remove the noodles to a serving platter. Stir the vegetables and juice together and bring to a boil, stirring. Remove from the heat, and season to taste. Pour the sauce and vegetables over the noodles and serve immediately.
Shanghai-style noodles, extra-thick and spaghetti-shaped, are available fresh in most Asian groceries. Lo mein noodles and dried linguine are good substitutes.
Private Notes
Comments
Absolutely delicious. Used up leftover bell pepper from a veggie tray + napa cabbage & spinach, no squash. Added a frozen cube of garlic to sauce + a 1/2 teaspoon of sambal oelek. Also, used fresh linguine. Spot on, loved it!
A cooking has been a great way to look things up.one downside is not knowing the age of recipes.nowadays there shelf stable noodles there identical to the pictures in the recipe.nowadays I use Ka-Me noodles that are shelf stable noodles that can be bought on Amazon
Searching for a meal using yellow squash in season now and made this. I used green cabbage instead of napa and added a few mushrooms. Recommend adding a few chili flakes and I topped with a little basil and ground peanuts and a few cubes of roasted tofu as I had them on hand. I used half the soy sauce to reduce sodium and was still very tasty.