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Shanghai thick fried noodles are one of Christian’s favorite fried noodles. In the past, when I went to a Shanghai restaurant in Hong Kong, this was a noodle dish I would definitely order. The advantage of cooking it at home is that you can change it to suit your own taste. Christian is experimenting with this secret recipe himself. You don’t have to go to a restaurant to enjoy this classic and delicious Shanghai thick fried noodles at home.




I heard about this Shanghai stir-fried dish.Not from the previous restaurant in Shanghai but localized Shanghai noodles by Hong Kong people. So this fried noodle dish is often served in Shanghai restaurants in Hong Kong.
Bring this fried noodles home and make it yourself. You can also change the recipe and ingredients according to your family’s tastes, and the results will be surprising. Looking at the recipe, Christine uses different ingredients, so you might as well give it a try.

Shanghai Thick Fried Noodles Recipe
Christine@Easy Recipes
category: Noodles
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 2 to 3 people

Material:
- Pork (shredded) 120g
- 1 teaspoon minced garlic
- Shanghai white thick noodles (or Japanese udon noodles) 500g
- Broccoli (cut into thick strips) 150g
- Spicy bean paste (can be increased or decreased) 2 teaspoons
Marinade:
- Light soy sauce (soy sauce) 1 teaspoon
- Corn flour (cornmeal) 1/2 tsp
- 1/2 teaspoon sugar
- a little pepper
- A little sesame oil
Juice:
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 3 tablespoons chicken broth (or water)
- A little sesame oil

practice:
- Mix pork shreds with marinade and set aside.
- According to the instructions on the packaging, boil the noodles in hot water until soft, then scoop them out (you may need to use chilled water) and drain the water. stand-by.
- Heat a wok with oil, add shredded pork, and stir-fry over medium heat until cooked through. Set aside.
- Add oil, sauté garlic until fragrant, add broccoli and stir-fry until soft. If the broccoli is too dry, add a little water as appropriate. Add noodles and stir-fry until hot. Pour in the juice and stir well. Add pork shreds, add bean paste, stir-fry evenly and serve. Serve hot.
Kind tips:
- Shanghai thick white noodles, available at Tangrenpu. Keep it in the refrigerator. This time I used Japanese udon noodles, which are chewier and won’t become mushy when fried. The udon noodles I bought at Chinatown were kept in the freezer. After the udon noodles I use are cooked until soft, there is no need to add chilled water.
- Christine’s family particularly loves the spicy bean paste, which adds a spicy and charming flavor to the Shanghai thick fried noodles. If you have children and don’t like spicy food, you can omit it. But if you like spicy food, I highly recommend adding spicy bean paste! There are different ways to eat it.
- You can use chicken instead of pork and it will taste just as good.