Shanghai-Style Vegetable Noodles

Name: Shanghai-Style Vegetable Noodles
Total time: 30 min
Yield: 4 servings
Cuisine: asian
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; 1/2 sweet red pepper, cored and sliced lengthwise into 1/4-inch strips; 2 cups loosely packed Napa cabbage, sliced crosswise into 1/2-inch rounds; 1/4 cup chicken stock; 1 tablespoon dark soy sauce; 1/2 tablespoon light soy sauce; 1 teaspoon sugar; Freshly ground white pepper to taste; 1 teaspoon sesame oil; 2/3 cups cubed yellow squash (peeled); 2 cups loosely packed spinach, rinsed well and drained

By Bryan Miller and Pierre Franey

Total Time: 30 minutes
Rating: 4(41)
Notes: Read community notes

Featured in: A Pioneer in Manhattan Merges Three Cuisines of China

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Ingredients

Yield:4 servings

6ounces fresh Shanghai-style noodles, cooked (see note)
2tablespoons vegetable oil
2scallions cut into 2-inch lengths
1cup chives (Chinese flowering chives, if possible), cut into 2-inch lengths
½sweet red pepper, cored and sliced lengthwise into ¼-inch strips
2cups loosely packed Napa cabbage, sliced crosswise into ½-inch rounds
¼cup chicken stock
1tablespoon dark soy sauce
½tablespoon light soy sauce
1teaspoon sugar
Freshly ground white pepper to taste
1teaspoon sesame oil
⅔cups cubed yellow squash (peeled)
2cups loosely packed spinach, rinsed well and drained

Ingredient Substitution Guide

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.

Tip

Shanghai-style noodles, extra-thick and spaghetti-shaped, are available fresh in most Asian groceries. Lo mein noodles and dried linguine are good substitutes.

Ratings

4 out of 5

41 user ratings

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Mel9 months ago

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

Sally4 years ago

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.

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