Shanghainese Sauce 


  • Oyster Sauce   50g
  • Light Soya Sauce   15g
  • Dark Soya Sauce   40g
  • Water   25g
  • White Pepper Powder   1 pinch
  • Sugar   3.75g


Matcha Noodles


  • Flour   400g
  • Oil   50g
  • Water   150g
  • Salt   5g
  • Egg   1
  • Matcha Powder   20g


Miso Bolognese


  • Minced Chicken   400g
  • Chopped Shallots   50g
  • Chopped Garlic 50g
  • Sake Wine   20g (optional)
  • Oyster Sauce   50g
  • Light Soya Sauce   10g
  • Dark Soya Sauce   15g
  • White Pepper Powder   1 pinch
  • Sugar   (to taste)
  • Miso Paste   15g
  • Sesame Oil   (to taste)


Garnish (optional)


  • Chopped Spring Onions
  • Shredded Seaweed
  • Salmon Roe
  • Fried Shallots
  • Togarashi (Japanese spice blend)



Method of Preparation


  1. Prepare the Shanghainese Sauce by mixing all the ingredients in one bowl. Mix well before setting aside.
  2. Start on the matcha noodles by adding all the ingredients to a large mixing bowl and kneading it until it becomes a dough. You can also use an electric mixer with a hook/paddle attachment if you have one to help with this step.
    Roll the dough out on a flat surface until it is flat and approximately 1mm in thickness.
    Fold the sheet of dough by segments, applying sufficient flour to each layer to prevent them from sticking.
    Slice the folded sheet across the segment into noodle strips, based on your preferred thickness.
  3. To prepare the Miso Bolognese Sauce, preheat your pan with some oil. Once the pan is hot, add in and sauté the chopped shallots and garlic until it is fragrant.
    Add the minced chicken and stir-fry until it is lightly seared and no longer pink.
  4. Mix in the light soya sauce, dark soya sauce, oyster sauce, white pepper powder, sugar, miso paste and sake (for an enhanced taste).
    Reduce to low heat and let the sauce simmer until it thickens slightly before gradually stirring in the sesame oil.
    You can now turn off the flame, mix the sauce well and set it aside.
  5. Bring a pot of water to a boil and add the sliced noodle strips in. Cook until your desired texture is achieved and strain excess water. The noodles will start to float once it is cooked.
    Add the Shanghainese sauce to the cooked matcha noodles and mix well.
  6. Finally, plate the dish in a bowl starting with the noodles.
    Spoon your desired amount of Miso Bolognese onto the noodles and add the garnishes according to your own taste.


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