Shanghai Fried Noodles

Ingredients for Shanghai Fried Noodles

This Shanghai Fried Noodles recipe is comfort in a bowl! Here is what you’ll need for the recipe:

Noodles + Vegetables

• 1 lb Shanghai noodles – I used fresh Shanghai noodles by the brand “Golden World” – I get these from the refrigerated section of my local 99 Ranch store. If you cannot find these, you can sub with your preferred long noodle.
• 2 cups Taiwanese cabbage sliced into 1/2″ ribbons
• 2 cups shiitake mushrooms sliced
• 4 scallions cut into 2″ pieces
• 2 cups baby bok choy, sliced

Pork

• 1 lb pork loin or pork belly sliced into 1/2″ strips – I used sliced pork loin in this recipe but if you prefer, you can substitute with a different cut like pork belly or pork shoulder (or leave it out altogether for a vegetarian option).
• 1/2 tsp white pepper – I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
• 1/2 tsp kosher salt
• 2 tbsp light soy sauce
• 1 tbsp shaoxing wine – If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock! 
• 1/2 tbsp cornstarch
• 1 tbsp neutral oil

Sauce

• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce – Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. If you don’t have dark soy sauce on hand, you can sub with oyster sauce.
• 1/2 tbsp sugar
• 1/4 tsp white pepper
• 1/4 tsp msg optional
• 1/4 cup chicken broth
• 1/2 tbsp cornstarch
• 2 tsp sesame oil optional

Shanghai Fried Noodles: Recipe Instructions

Prep your ingredients

Shanghai Fried Noodles does not take long to make, and most of the work is prepping the ingredients. Slice the scallions, mushrooms, cabbage and tofu. Marinate the pork with white pepper, kosher salt, light soy sauce, Shaoxing wine, cornstarch and neutral oil.

Slice and marinate the pork

Slice your pork loin into 1/2″ wide strips. You want these to be thin strips so they marinate and cook evenly in the stir fry!

Marinate the pork with kosher salt, white pepper, light soy sauce, Shaoxing wine, cornstarch and neutral oil for about 15 minutes while you prepare the rest of your vegetables and mix the sauce.

Cook the noodles

Cook your noodles in boiling water for 2-3 minutes less than package directions or until VERY “al dente”. I am intentionally cooking these noodles to be under done because they will cook and finish in the wok when the final dish is assembled!

Rinse the noodles

Rinse and drain the noodles to remove any excess starch from the noodles. We want to also prevent any clumping of the noodles prior to adding them to the stir fry.

Brown the marinated pork

Over medium high heat in 2 tbsp of oil, fry your pork strips until golden brown, which should take about 3-4 minutes depending on your pan and heat. Once they are golden brown, remove them from the pan, keeping the leftover oil.

Stir fry the vegetables

Add another tablespoon of oil if needed, then turn the heat to high and stir fry the mushrooms for 30 seconds.

Add the sliced cabbage and scallions and stir fry for another 1-2 minutes or until you can see a visible char on the cabbage and scallions.

Finish the Shanghai Fried Noodles

Now it’s time to put the Shanghai Fried Noodles together! While keeping the heat on high, add back the noodles, pork, and finally the sliced baby bok choy along with the mixed sauce and pour it along the edge of the pan. Mix thoroughly until the sauce thickens slightly and evenly coats and the bok choy is wilted. Continue cooking until the noodles are cooked to your liking and finish with sesame oil if desired. Enjoy!