Soak the dry shiitake mushroom into warm water for 30 mins, squeeze the excess water out and cut into thin slices. ( If you don’t have dry shiitake mushroom, you can substitute with fresh shiitake mushroom or any white mushroom. )
Cut the cabbage and bell pepper into thin slices. Roughly chop the garlic cloves. Cut the spring onions into 1″ pieces.
Combine all the ingredients for noodle sauce: soy sauce(dark and light) shaoxine wine, oyster sauce, sesame oil in a mixing bowl and set aside.
To soften and loosen the noodles, blanch in the boiling water to 1-2 mins. Drain it and set aside. (Cook noodles by the packet instructions. I’ve used fresh Shanghai noodles in this recipe.
Heat the pan to medium high heat, drizzle two tablespoon of oil, add the chopped garlic and stir for a few 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 shiitake mushroom slices, followed by the cabbage and bell pepper slices and continue stir fry for 1 min.
Then add the noodles and pour the sauce in. Continue stir fry with medium high heat for 2-3 mins till the noodles are glossy and sauce is absorbed.
Add the chopped spring onions and mix well to combine with all ingredients. Transfer to a serving plate.
Delicious Shanghai Noodles are ready. Serve immediately! Enjoy!
Nutrition
Calories: 427kcal | Carbohydrates: 69g | Protein: 28g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 2792mg | Potassium: 394mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1313IU | Vitamin C: 58mg | Calcium: 96mg | Iron: 1mg
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