I’ll admit, I’m not super upset when my kids don’t want to eat everything I make. Oh you mean you don’t want any of these delicious shanghai noodles and I have to eat it again tomorrow? Darn, let me make you a grilled cheese while I silently do a happy dance. Yesssss!
I’m ok with them being picky at times because I once had a serious Chef Boyardee mini ravioli obsession in my life and turned out liking nearly everything. Except gross things like Liver. It’s not allowed in my moms house and certainly not in mine! I’d like to acknowledge my Grandma, who used to cook ravioli for me every time I went to visit. Plus gave me full access to her blue and pink eyeshadow. What a fun apartment that was!
This week I picked up my lovely farm bound box which included things like thai coconut, mango, pomegranate, tatsoi. Tats-what? Turns out it’s sort of a bok choy type of green. I can work with that. What did I ever do without google?
With the tatsoi also came green cabbage, perfect for a speedy Shanghai noodle dish! Shanghai noodles come already cooked so this dinner is ready in minutes. It’s fun to get these boxes of fresh fruit and vegetables then plan meals around them. Sorry spaghetti, you’re out this week!
- ¼ cup soy sauce
- 3 cloves garlic, grated
- 1 tablespoon brown sugar
- 2 teaspoons grated ginger
- ¼ teaspoon pepper
- 2 packages (400g each) refrigerated Shanghai noodles
- 2 tablespoons vegetable oil
- ½ large onion, thinly sliced
- A few handfuls of tatsoi, thick stalks removed. (Bok Choy can be used)
- 2 cups shredded cabbage
- Cooked shrimp - optional
- In a bowl, whisk together the soy sauce, garlic, brown sugar, ginger and pepper. Set aside.
- Place the noodles in a strainer and run some water through to loosen and set aside.
- In a large wok or frying pan heat the oil and add the onions. Cook for a few minutes until soft and add in the cabbage. Cook another minute then add the tatsoi. It will wilt quickly.
- Add the noodles to the pan and pour in the soy mixture. Toss to combine.
- If you're using shrimp stir in at the end until heated through.
