Shanghai Stir-Fry is a quick wok dish combining tender sliced chicken, chewy Shanghai thick noodles, and vegetables in a balanced savory-sweet sauce made with soy, oyster sauce, and Shaoxing rice wine. It comes together in minutes for an authentic Chinese weeknight meal.
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In a bowl, combine sliced chicken thighs with soy sauce, Shaoxing rice wine, white pepper, and corn starch. Mix well and set aside to marinate.
Bring a pot of water to a boil and cook the Shanghai thick noodles for 2-3 minutes, or according to package directions.
Drain the noodles and set aside.
In a separate small bowl, prepare the sauce by mixing together soy sauce, dark soy sauce, oyster sauce, sugar, corn starch, and water. Stir until fully combined.
Heat cooking oil in a wok over high heat.
Add the marinated chicken to the hot wok and stir-fry until it's cooked through and lightly browned.
Add the shredded cabbage, sliced shiitake mushrooms, and sliced onion to the wok. Stir-fry for about a minute until slightly softened.
Add the cooked noodles to the wok, followed by the prepared sauce.
Toss everything together continuously until the sauce thickens and evenly coats all the ingredients.
Garnish with chopped green onions and serve immediately.
Store cooled noodles and chicken in separate airtight containers for up to 3 days; reheat gently in a wok with sauce to prevent mushiness.
wok or large skillet (14-inch preferred) · tongs or chopsticks for tossing
Shanghai noodles have a distinct chewy texture that defines this dish. Ramen is a closer substitute than spaghetti, but fresh Shanghai noodles are preferable for authentic flavor and texture.
Shaoxing wine adds depth and subtle sweetness while tenderizing the chicken. It reduces the raw alcohol taste during cooking, leaving behind a complex umami flavor.
Slice chicken thighs to 3/4-inch thickness so they cook evenly. They're done when no pink remains inside and they reach 165°F internally—typically 4–5 minutes in a hot wok.
Regular soy sauce adds saltiness and umami; dark soy sauce contributes color and a slightly deeper, molasses-like sweetness for authentic Shanghai flavor.
Cook the noodles and chicken separately, then store in separate containers for up to 3 days. Reheat in a wok with the sauce to avoid mushy noodles.
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