82 Reviews of Shanghai Noodles

From: Let's Cook!

On Aug 17, 2006

For those who find this flavorless.... I've made it MANY times since my first try and have found this great combination: 5tbs soy sauce and 2tbs oyster sauce. If you want to add 1/2tbs of hoisen sauce it tastes great...but this can start to get a little creamy if you're not carefuly. I also use twice as much cabbage (I like the texture it provides) and half as much oil - as I feel it's uncessary fat. This has become a FAVORITE IN OUR HOUSEHOLD!

From: Nolita_Food

On May 10, 2004

I used glass noodles, and fish sauce instead, but the dish turned out great. Very easy too.

From: SJones

On May 15, 2004

This was absolutely wonderful. I loved it with the bean sprouts. Maybe I will put more chicken in it the next time and just use it as the main dish. Overall, a very versatile and very easy dish to prepare.

From: Karen & Angel

On Apr 15, 2008

As written, this recipe is a bit lacking. But I've tried it several times, making adjustments until I got something... well, wonderful. I saute lots of garlic and fresh grated ginger together with the cabbage and more sesame oil than called for. Then I add some peanut butter, cilantro, and surimi. It's WONDERFUL that way. I think the ginger and garlic really make this dish. Without them, it's a little boring.

From: Roxygirl in Colorado

On Sep 10, 2006

Add me to the list of satisfied customers! This made a nice lunch, using ground chicken with fresh ginger and Ramen noodles. Thanks Papergoddess. Roxygirl

From: Hunkle

On Oct 10, 2007

This was really good. I did not add meat since we had chicken in the accompanying main dish. Instead, I added snow peas and sliced shitake mushrooms. This is a very versatile dish. Sliced bamboo shoots and/or water chestnuts would work well too. I tripled the recipe and froze in quart sized freezer bags for quick lunches. Good one! Thanks for sharing.

From: duonyte

On May 18, 2005

YUM. This made a wonderful base for mandarin chicken pieces, and would be great with other proteins as well. Half the recipe made a main dish serving for me. I loved the contrast of noodles and crisp-tender cabbage.

From: Timothy Simmons

On Mar 9, 2005

Excellent! Fast and tasty! Dinner was on the table in 20 minutes. We substituted shrimp for the chicken the second time we tried this dish.

From: wannabe cooking

On Jun 9, 2005

awesome! very versitle. taste like chinese lo mein. YUMMY! I will definAtely make this again. Thanks Goddess!

From: Michelle (Chef #629711)

On Mar 6, 2008

I found the completed recipe to be a little bland, so I added about a tablespoon of chili oil to it - that gave it just the kick it needed! When I make this again, I'll probably double the cabbage and onions - I like a lot of vegetables. Reheats very well for next-day lunches.