Shanghai Eel Stir-Fried Noodles
Tender eel and egg noodles tossed in a dark soy-based glaze with fresh ginger and scallions. A classic Shanghai street-food favorite ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb eel fillet, fresh or thawed
- ½ lb fresh egg noodles
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, peeled
- 3 whole scallions, green and white parts
- 2 tablespoons neutral oil (vegetable or peanut)
Instructions
- 1
Pat the eel fillet dry with paper towels, then place it on the cutting board. Using a sharp knife, cut the eel crosswise into 1-inch-wide rings so each piece cooks quickly and evenly.
- 2
Bring a large pot of water to a rolling boil over high heat. Add the egg noodles and stir once to separate them. Cook until just tender, about 4–5 minutes, then drain in a colander and set aside.
- 3
Mince the ginger by slicing it into thin matchsticks, then chopping the sticks into pencil-tip-sized pieces until no piece is larger than a grain of rice.
- 4
Slice the scallions by cutting them crosswise into 1-inch pieces, keeping the white and green parts separate in two small piles on your cutting board.
- 5
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the eel pieces to the hot skillet in a single layer. Let them cook without stirring for 2 minutes until the bottom surface turns light golden, then stir and cook for another 1–2 minutes until cooked through.
- 7
Add the minced ginger to the skillet and stir constantly for 30 seconds until the ginger becomes fragrant and fills the air with a sharp, warm smell.
- 8
Pour in 3 tablespoons of soy sauce and stir it into the eel and ginger so the sauce coats everything evenly and turns the mixture glossy and dark.
- 9
Add the drained noodles to the skillet and use two forks or a pair of tongs to lift and toss the noodles through the eel and sauce until every strand is coated and heated through, about 1–2 minutes.
- 10
Remove the skillet from heat. Scatter the white and light green parts of the scallions over the noodles, then toss once more to distribute them.
- 11
Divide the noodles and eel between two bowls or plates. Sprinkle the reserved dark green scallion tops in a thin layer across the surface of each serving.
Tools you’ll need
- large pot
- colander
- cutting board
- sharp chef's knife
- 12-inch skillet
- wooden spoon
- tongs or two forks
- paper towels
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