Shanghai Fried Thick Noodles 上海粗炒
A thick noodle is traditionally used for this dish, but you can use any noodle that you like. Udon noodles can be used but you may want to add less water for the braising part and braise for a shorter amount of time. Udon noodles are softer and have higher water content than Shanghai noodles. Bok choy, spinach, napa cabbage are also commonly used instead of cabbage
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Shanghai Fried Thick Noodles 上海粗炒
A thick noodle is traditionally used for this dish, but you can use any noodle that you like. Udon noodles can be used but you may want to add less water for the braising part and braise for a shorter amount of time. Udon noodles are softer and have higher water content than Shanghai noodles. Bok choy, spinach, napa cabbage are also commonly used instead of cabbage
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Shanghai Fried Thick Noodles 上海粗炒
A thick noodle is traditionally used for this dish, but you can use any noodle that you like. Udon noodles can be used but you may want to add less water for the braising part and braise for a shorter amount of time. Udon noodles are softer and have higher water content than Shanghai noodles. Bok choy, spinach, napa cabbage are also commonly used instead of cabbage
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