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Shanghai Noodles


Shanghai style chicken and udon noodles

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  • 12 boneless skinless chicken thighs
  • 3 T soya sauce
  • 3 T rice wine vinegar
  • 1 1/2 t cornstarch
  • 6 green onions
  • 3 green or red peppers
  • 1/3 cup vegetable oil
  • 3 cloves of garlic minced
  • 1 bag of pre shredded cole slaw
  • 3 pinches of salt
  • 3 400g packages of udon noodles
  • 1/3 cup hoisin sauce
  • 1 1/2 t sesame oil



Step 1

Cut chicken into 1 inch cubes, combine with soya sauce, rice wine vinegar and cornstarch. Marinade for 30 mins to 1 hr.

Slice onion into 1" lengths. Cut peppers into 1" pieces.

In large fry pan, heat half of oil on med high heat, stir fry garlic and onions for 1 min. Add chicken and stir fry until juices run clear. Remove all from pan.

Add remaining oil, stir fry cabbage, peppers sugar and salt for 1 min. Add 1/4 cup of water, cover and steam for approx 3 mins.

Add noodles, hoisin sauce and sesame oil. Return chicken mixture to pan and combine and cook until heated through.


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