180 g King prawns ( peeled, deveined )
400 g Shanghai noodles/ Udon noodles
3 Dry shitake mushroom sliced
3 cloves Garlic
3 Spring onions
80 g Cabbage
½ Bell pepper sliced
¼ tsp Black pepper
Salt to taste
Stir Fry Sauce
1 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tsp Dark soy sauce
1 tsp Shaoxing cooking wine/ rice vinegar
1 tsp Sugar
1 tsp Sesame oil
Roughly chop the garlic cloves. Cut the cabbage and bell pepper into thin slices.
Cut the spring onions into 1″ pieces. Soak the dry shiitake into warm water for 30 mins, squeeze the surplus water out and dig thin slices. ( you’ll substitute with fresh shiitake or white mushroom. )
In a small bowl , mix all the ingredients from the fry sauce list. Mix well and put aside .
To soften and loosen the noodles, blanch within the boiling water to 1-2 mins. Drain it and put aside . (Cook noodles by the packet instructions. I’ve used fresh Shanghai noodles during this recipe, if you’ll not find fresh Shanghai noodles, you’ll use straight to wok Udon noodles or any thick round noodles instead. )
Heat the pan to medium high heat, drizzle two tablespoon of oil, add the garlic and stir for a couple of seconds.
Then add the king prawns, season the prawns with salt and fresh ground black pepper to taste. Turn sides and cook until the prawns are almost cooked.
Add shitake mushroom slices and fry for 1 min. Then add the cabbage and bell pepper slices and continue fry for 1 min.
Then add the noodles and pour the sauce in. Continue fry with medium high heat for 2-3 mins till the noodles are glossy and sauce is absorbed.
Add the spring onions and blend well to mix with all ingredients. Transfer to a serving plate.
Delicious Shanghai Noodles are ready.