First thing’s first, you know. So, what are you up to this weekend?!! I am here to share two of my all time favourite recipes this time.

Shanghai Style Momos and Pan fried Noodle Recipes are type of pan-fried dishes which is a speciality of Shanghai, the dumplings and noodles are placed on a flat pan and are given a crispy base. It is usually eaten as a whole meal or also accompanied by a soup bowl.

You can also serve the Shanghai Style Mantou Recipe-Pan Fried Momo and Pan fried noodles as a party appetizer.

An important ingredient is HOISIN SAUCE.

*Homemade Hoisin Sauce Recipe is traditional sauce made from combination of ingredients that has sweet, sour and richness. All the ingredients are combined in a sauce pan and heated till it blends into a smooth paste. That is how quick is to make hoisin sauce but remember to keep the proportion right otherwise the balance of the flavor might not be right.

You can use this homemade Hoisin sauce for various recipes like gravy, dips, and in stuffing. Personally, this time I used it to make Momos.

Here we begin,

Shanghai – Pan Fried Noodles.

Originated from Chaozhou or Shanghai and is equivalent to Cantonese fried noodles. These pan fried noodles are tossed with colorful vegetables and coated in a savory sauce. A quick and easy meal option that can be customized in so many different ways. Best of all, this noodle stir fry can be on the table in just 20 minutes!

Everytime I visit a restaurant, I find myself ordering a noodle dish. These pan fried noodles are one of my favourites, and they are so easy to make at home! All you need is some fresh noodles, an assortment of vegetables, and a handful ingredients for the sauce.

Another type of noodle i. e. Lo mein and also similar to pan fried noodles, but pan fried noodles are served crispier than lo mein noodles. To get that good crispy texture, pan fried noodles use thinner noodles. Lo mein noodles are served soft and use thicker noodles. Pan fried noodles are often cooked longer in the pan than lo mein noodles. The longer the noodles are in the pan, the crispier they get.

Let’s get back to the recipe!


1 tablespoon + 3 tablespoon spoons vegetable oil divided use
1 cup shredded carrots
1/2 cup onion thinly sliced
1 cup shredded cabbage
1/2 cup capsicum thinly sliced
1 teaspoons minced garlic
12 ounces noodles 
1 tablespoon soy sauce
4 tablespoon red chilli sauce
1 teaspoon vinegar
2 tablespoons corn flour
Salt and black pepper as per taste.

coriander leaves for garnish.




1. Boil and rinse the noodles under cold water to separate them.
2. Heat the 3 tablespoon of vegetable oil in the pan. Add the noodles and cook for 3-4 minutes per side until browned and crisped on the edges.

TIP: You can also use corn flour for more crispier version.


1. Heat 1 tablespoon of vegetable oil over medium high heat in a large pan. Add  garlic and onions to the pan and sauté until it turns golden.
4. Add carrots, capsicum and cabbage to this and stir fry for 3-5 minutes or until vegetables are softened and properly cooked.

In a small bowl, whisk together the cornstarch and 4 tablespoons of cold water.

3. Add the sauces and cornstarch mixture to the pan and bring to a simmer. Cook for 2-3 minutes on high flame until sauce has just thickened. Moreover, add vinegar, salt and black pepper as per taste.

4. Pour sauce liberally over the noodles. The sauce will sizzle in plates.
5. Sprinkle with coriander leaves and additional spring onions if desired.

Serve immediately.

Shanghai Style Mantou Recipe – Pan Fried Momos

Pan crisped momo or dumplings that is cooked by adding a little stock to the pan and covering it so that the wonton wrappers get steamed with the little bit of moisture.The another name for this dish is called as the “Pot stickers”. Serve it along with a bowl of warm soup to make your starters appetizing.


For momo dough –
2 cups all purpose flour
1/2 tsp Salt
1 tsp Oil
Water as need to make medium soft dough

For Filling –
Onion finely chopped
2-3 finely chopped Garlic
2 green chillies chopped
1 cup shredded Cabbage
1 cup shredded Carrot
1/2 tsp crushed black pepper
Salt, to taste
1 tsp Oil

Onion finely chopped
2-3 chopped Garlic
1 tbsp schezwan chutney
1 cup water


1 garlic clove, finely minced
2 table spoon Soy sauce
2 tablespoon peanut butter
1 tablespoon molasses or honey
2 teaspoon vinegar
4 table spoon chinese hot sauce
1/4 teaspoon black pepper

Salt as per taste

Handful of Coriander leaves and Sesame seeds for garnish.


First we make dough using flour, salt and enough water. Knead into a soft ball by mixing all these ingredients. The dough should be very soft nor too hard.

Next we will make filling for momo.

1. Heat oil in a pan and add in onion, green chilies and garlic, sauté till they turn pink.
2. Then add all veggies (cabbage, carrot) and sauté until cooked.
3. Add pepper powder, salt and switch off the flame.

Now make small balls from dough and roll it out in such a way that the sides are thin and centre is thick.

Place spoon full of filling in the middle and seal the edges. Repeat it for at least 10 -12 momos.

Now steam this momo for 10 mins.

While the momos are steaming, mix well all the given ingredients for hoisin sauce in a bowl and keep aside.

Once steamed, pan fry in 1tsp oil until it becomes crunchy from edges.


– In the same pan, sauté onion and garlic in a 1/2 tbsp oil.
– Add in the hoisin sauces, schezwan chutney (optional) and water.
– While the mixture sizzles add on salt to taste.
– Next add in pan fried momos and mix well with sauce.
Garnish with sesame seeds/coriander leaves .

Switch off the gas remove and serve hot.

Let me know if you guys get a chance to make any of these!
If you have any suggestions, put them in comments. Will get back to you soon.

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