Shanghai Spaetzle

Shiitake Mushrooms, Napa Cabbage, Bok Choy, Baby Spinach, Shanghai Sauce, Caramelized Onions, Scallion Oil, Crispy Scallions

Chef Tiffany Hu of Cardoon | Seattle, WA

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Adapted by StarChefs  |  November 2025  |  Photo: Will Blunt

INGREDIENTS

Scallions:
3 bunches scallions, trimmed, cut into 3-inch pieces, and julienned
1 pint neutral oil

Spaetzle:
150 grams white rice flour
150 grams glutinous rice flour
15 grams granulated sugar
9 grams kosher salt
3 grams ground white pepper
1½ grams xanthan gum
3 whole eggs

Shanghai Sauce:
1 pint shiitake mushroom soaking liquid
3 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon rice vinegar

Shanghai Vegetable Mix:
2 cups dried shiitake mushrooms, soaked and cut into ¼-inch thick slices
1½ pounds Napa cabbage, cut into 2-inch pieces
1 pound bok choy, cut into 2-inch pieces
1 teaspoon soy sauce
Neutral oil

Caramelized Onions:
3 yellow onions, sliced
Neutral oil

To Assemble and Serve:
Chinese five spice
1 ounce baby spinach leaves

METHOD

For the Scallions:
In a small saucepan over medium flame, heat oil. Add scallions and fry until golden. Strain, reserving both oil and scallions separately. 

For the Spaetzle:
In a mixing bowl, whisk together rice flours, sugar, salt, pepper, and xanthan gum. Add eggs and 150 grams water. Whisk until smooth. Set aside. Bring a pot of water to a boil. Place spaetzle maker over top and fill chamber with batter. Move chamber back and forth to drop batter into the boiling water. Cook 1 minute, or until spaetzle floats to the surface. Using a slotted spoon, transfer spaetzle to a sheet tray and let cool. Once cooled, transfer to an airtight container and refrigerate. 

For the Shanghai Sauce:
In a saucepan over medium heat, bring all ingredients to a boil. Remove from heat and let cool to room temperature. Transfer to an airtight container and refrigerate.

For the Shanghai Vegetable Mix:
In a large skillet over medium-high flame, heat oil. Add mushrooms and cook until evenly browned. Add 1 teaspoon Shanghai Sauce. Set aside. In a wok over high flame, heat oil. Add cabbage and bok choy. Stir-fry 2 minutes, or until vegetables are slightly wilted. Add 2 teaspoons Shanghai Sauce. Cook 30 seconds, tossing to evenly coat vegetables in Shanghai Sauce. Transfer to a mixing bowl. Fold in seasoned mushrooms. Set aside.

For the Caramelized Onions:
Heat a combination oven to 320°F on high humidity. On a parchment-lined sheet pan, toss onions with oil. Spread in an even layer. Cook 10 minutes. Reduce oven temperature to 300°F on low humidity and cook additional 10 minutes, or until onions are deeply caramelized. 

To Assemble and Serve:
In a wok over medium-high flame, heat reserved Scallions oil. Add 5 ounces Spaetzle. Season with five spice. Cook until Spaetzle is golden and crisp. Add 1 spoonful Caramelized Onions and 1 teaspoon Shanghai Sauce. Stir to evenly coat. Add 4 ounces Shanghai Vegetable Mix and baby spinach. Cook until spinach begins to wilt. Transfer mixture to a serving plate. Garnish with reserved crispy Scallions.

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