Quick Shanghai style noodles
Quick Shanghai style noodles


10 oz Asian Noodles
2 bunches scallions
1/3 cup All Natural Avocado Oil
8 oz ground chicken
1 Tbl Schichimi Togarashi
1/3 cup soy sauce
3 Tbl granulated sugar
fresh parsley, sliced jalapeƱos and Pickled Red Onions for serving

These noodles are a flavor explosion from just a handful of ingredients. We used our Schichimi Togarashi Blend for nice warmth and serious complexity. This dish is delicious with a nice dollop of Pickled Red Onions in the bowl.

Read about our love of Woks and how we put this handy tool to work in our blog: Wok this Way.


1.A note about the noodles: lo Mein noodles work in this dish, but traditionally, an eggless wheat noodle (looks like a thick spaghetti noodle) is used. It soaks the sauce better than lo Mein or egg noodles. Also, in a pinch, we've used ramen noodles in this dish and it's yummy!
2.Bring a big pot of very salty water to a boil. Boil the noodles per package directions. Drain and rinse with cold water until cool. Set aside.
3.Cut the scallions into 3-inch lengths. Then slice each section lengthwise into strips. Make a pile of scallion whites and a pile of scallion greens.
4.In a wok, heat the oil until shimmering. Add the pile of scallion whites and fry, stirring occasionally, until golden brown, 5 to 7 minutes.
5.With the cooked scallion whites still in the wok, now add half of the pile of scallion greens and cook, stirring occasionally, until well-browned and beginning to crisp, another 4 minutes. Move to a plate.
6.Add the chicken to the wok. Add in the Schichimi Togarashi and stir to combine. Cook and stir to break the meat into small pieces. Cook until well-browned and beginning to crisp - about 10 minutes. Stir in the soy sauce and sugar, then bring to a simmer, scraping up any bits stuck to the pan.
7.Reduce to low. Add the noodles and fried scallions. Cook, tossing to combine, until the noodles are heated through, about 1 minute. Remove from the heat, then taste and add salt if needed.
8.To serve, fold in the reserved, uncooked slivered scallion greens. Divide among individual bowls. This dish is delicious topped with fresh parsley or sliced jalapeƱos. We also love it with a little dollop of pickled red onions.

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