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Shanghai Fried Noodles

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Shanghai Fried Noodles

· The taste of the shop at home 🍳

· It is authentic Shanghai yakisoba 😋

· I want to make it, if you tried to make it

Please comment by all means ♪

The points are written below ✨

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

Recipe for 2 people

・ Yakisoba...... 2 packs

・ Pork belly...... 100g

・ Shiitake... 2 pieces

1 bunch of leek

[Seasoning]

1 spoon of soy sauce

・ Mirin...... tablespoon 1

・ Sake........................ .tablespoon 1

・ Oyster sauce: 1 tablespoon

・ Salt and pepper... a little

・ Sesame oil... a little

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

How to make

Shred shiitake mushrooms, cut chives into 4 equal parts, and cut pork belly into small pieces

Put sesame oil in a frying pan and fry pork belly, shiitake mushrooms, and garlic chives in that order.

Add sesame oil again and roast 2 packs of yakisoba, loosen when browned, put the meat and vegetables back in, entangle the sauce and complete

《 💡 POINT 💡 》

· If you can choose thick noodles as much as possible

Get closer to the authentic taste!

If you like vegetables, try adding spinach to make it more delicious 👀

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

I want to make Chinese as easy as possible ✨

I want to eat Chinese food that suits Japanese people

I want to eat Chinese food and get well ♪

If you like that, please follow me *: ・

@ yusuke.kitchen

# cooking # home The Chinese Home# easy # recipe Shanghai Fried Noodles

2025/10/25 Edited to

... Read more上海焼きそばって普通のソース焼きそばと何が違うの?と思って作り比べたことがあるんですが、いちばんの違いは「ソース味」じゃなくて、醤油やオイスターソース系の“塩気+コク”でまとめるところだと感じました。日本の屋台っぽい甘めソースとは別物で、香ばしく焼いた麺に、肉ときのこの旨みをまとわせるイメージです。 私が本場っぽさを出すために意識しているポイントは3つあります。 1)麺は“太麺”&先に焼く 袋麺アレンジでも、できれば太めの焼きそば麺を選ぶと上海焼きそばらしくなります。フライパンにごま油をひいたら、具材より先に麺を入れて「煎り焼き」すると、表面がカリッとして香ばしさが出ます。ここであまり触りすぎないのがコツ。焼き色がついてからほぐすと、ベチャっとしにくいです。 2)具材は“旨みが出る順”に炒める 豚バラ→しいたけ→ニラの順がやっぱり安定でした。しいたけは千切りにすると火の通りが早く、旨みも麺に絡みやすいです。ニラは最後にサッと。炒めすぎると香りが飛びやすいので、色が鮮やかなうちに一度バットに避難させると失敗しにくいです。 3)タレは混ぜてから、鍋肌で香りを立てる 醤油・みりん・酒・オイスターソースの“調味料4つ”は、先に小皿でよく混ぜておくと味ムラが減ります。麺と具材を戻したら、タレを鍋肌に回し入れてジュッと香りを立ててから全体に絡めると、お店っぽい仕上がりに。 よく「塩焼きそば」と迷うんですが、塩焼きそばはあっさり系、上海焼きそばはオイスターソースや醤油のコクを効かせる印象。もし家に鶏油(チーユ)があれば、仕上げにほんの少し垂らすと一気に中華感が上がります。ない場合は、ごま油を最後に少量たらすだけでも十分おいしかったです。 野菜を増やしたい日は、ほうれん草やもやしを足すのもおすすめ。水分が出やすい具材を入れるときは、強火で手早く炒めて、麺の香ばしさを消さないようにするとまとまりやすいです。保存しておくと、袋麺アレンジのレパートリーとしても使いやすいですよ。

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