Stir-Fried Spicy Shanghai Noodles

Preparation info

    • Difficulty


Appears in

Balance and Harmony

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 vegetable oil
  • 6 cloves garlic, finely chopped
  • 2 long red chillies, finely sliced
  • 6 baby corn, halved lengthways
  • 1 small carrot, finely sliced on the diagonal
  • 25 g (1 oz/½ cup) finely sliced Chinese cabbage
  • 40 g ( oz/¼ cup) green peas
  • 4 green king prawns (shrimp), peeled and deveined with tails left intact
  • 8 small clams, steamed open
  • 1 small handful of Thai basil leaves, fried until crisp and well drained


    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 stir-fry for 1 minute, then add the noodles, prawns, clams and sauce and toss to heat through. Pile onto a large plate and top with fried basil leaves to serve.