Stir-Fried Spicy Shanghai Noodles

Preparation info
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By Neil Perry

Published 2008

  • About

I’m very fond of the thick luscious shanghai noodles in this dish; they’re made with semolina flour in Australia and have a wonderful bite to them. You could add pork or chicken, leave the seafood, remove it, or change the type of noodle if you wish.


  • 250 g (9 oz) fresh shanghai noodles, blanched and refreshed in iced water
  • 2 tablespoons


To make the sauce, mix together the oyster sauce, kecap manis, soy sauce, chilli paste and sugar.

Heat a wok until just smoking. Add half the vegetable oil and, when hot, stir-fry the prawns until coloured on both sides, then remove.

Heat the remaining oil in the wok and stir-fry the garlic and chillies until fragrant. Add the corn, carrot, cabbage and peas, and