Shanghai Noodles

You can experiment with the flavors in this dish by substituting white or red rice vinegar for the red wine vinegar.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 tsp. salt, divided
  • 3⁄4 lb. dried Chinese egg noodles
  • 1⁄2 cup chicken broth
  • 5 Tbsp. light soy sauce
  • 3 Tbsp. dark soy sauce
  • 5 Tbsp. red wine vinegar
  • 1⁄2 Tbsp. granulated sugar
  • 2 Tbsp. peanut oil
  • 1 tsp. minced garlic
  • 1⁄2 tsp. minced ginger
  • 1⁄2 tsp. crushed red pepper
  • 1⁄2 medium onion, peeled and chopped
  • 2 cups shredded Napa cabbage leaves
  • 1 medium carrot, peeled and shredded


  • In a large pot, bring 3 quarts of water to a boil with 1 1⁄2 teaspoons salt. Add the noodles and cook until they are firm but tender.
  • In a small bowl, combine the chicken broth, light soy sauce, dark soy sauce, red wine vinegar, and sugar. Set aside.
  • Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic, ginger, and crushed red pepper. Stir-fry for 10 seconds, then add the onion. Stir-fry for about 2 minutes until the onion begins to soften. Add the cabbage. Stir-fry for 1 minute, sprinkling with 1⁄2 teaspoon salt. Add the carrot. Stir-fry for another minute, stirring in 1 to 2 tablespoons water if the vegetables begin to dry out.
  • Add the noodles into the wok or medium skillet. Stir-fry for a minute, then add the sauce. Bring to a boil. Stir-fry for 1 to 2 more minutes to heat through. Serve hot.