Mizuho
Mizuho Shanghai Style Noodles
What it is
These are thin, round wheat noodles, a staple in Shanghai cuisine. They are typically made with just flour, water, and salt, resulting in a delicate texture. The noodles are often sold fresh or dried, and their neutral flavor makes them versatile for many dishes. Their slight chewiness is characteristic of many Asian noodle types.
How people cook with it
Shanghai noodles are excellent for absorbing the flavors of broths and sauces.
- In hot noodle soups
- Stir-fried with vegetables
- Tossed with savory sauces
- As a base for noodle bowls
To prepare fresh Shanghai noodles, bring a pot of water to a rolling boil. Gently add the noodles, stirring occasionally to prevent them from sticking together. Cook for a few minutes until they are tender but still have a slight bite, known as al dente. Drain them well and immediately toss them with your chosen sauce or add them to a hot soup. If using dried noodles, follow the package instructions, which may involve a slightly longer cooking time.
How it differs from similar foods
Compared to thicker noodles, Shanghai noodles cook faster due to their smaller diameter. They also tend to be softer and absorb liquids more readily, making them ideal for lighter broths and delicate sauces where a less substantial noodle is preferred.
Who it is for
Home cooks looking to create authentic Asian-inspired meals will find these noodles useful.
How to keep the rest
Store fresh noodles in the refrigerator, keeping them in their original packaging or an airtight container. Consume within a few days for best quality. Dried noodles should be kept in a cool, dry place, sealed tightly to prevent moisture absorption and maintain freshness.