Shanghai Fried Noodles (VIDEO)
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Shanghai Fried Noodles are packed with incredible flavor and umami! The chewy noodles and marinated pork are stir fried in the hot wok with mushrooms, scallion, cabbage, and a sweet and savory sauce that is so delicious!
Watch the Shanghai Fried Noodles Recipe Video!
A Note from CJ
Shanghai Noodles is a childhood favorite!
I grew up eating Shanghai Noodles anytime we went to dumpling houses – I loved it so much I had to develop my own recipe to make at home! It’s so much easier than you think – you’re going to love this one!
If you love noodles, try others like Chicken Lo Mein, Shrimp Lo Mein, or Beef Lo Mein, Soy Sauce Pan Fried Noodles, Beef and Broccoli Noodles, or Din Tai Fung Noodles with Sesame Sauce!
Really enjoyed making this! Fantastic recipes and never fail to impress. Making Asian cooking more accessible and beating take out options hands down!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- Shanghai noodles – I used fresh Shanghai noodles by the brand “Golden World” (found in the refrigerated section at 99 Ranch) – you can substitute with another long noodle of your choice.
- Taiwanese cabbage – if you can’t find it, you can use green cabbage.
- pork loin – I used sliced pork loin in this recipe but you can also use pork belly or pork shoulder (or leave it out altogether for a vegetarian option).
- shaoxing wine – this is a Chinese cooking wine; if you don’t have it, you can use sherry, mirin, or chicken broth/stock.
- oyster sauce – my favorite is by Lee Kum Kee, with the lady on the label.
- dark soy sauce – 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.
- MSG – I use MSG as an optional flavor enhancer.
How to Make Shanghai Fried Noodles
Marinate the Pork, Make the Sauce, and Boil the Noodles – Marinate the sliced pork with salt, white pepper, light soy sauce, Shaoxing wine, cornstarch, and 1 tablespoon of neutral oil for 15 minutes. In a small bowl, mix the oyster sauce, light and dark soy sauces, sugar, white pepper, MSG, chicken broth, and cornstarch until dissolved. Cook the noodles in boiling water until very al dente (about 2 minutes less than package directions) then drain and rinse under cold water to remove the starch.
Stir Fry the Pork, Vegetables, and Noodles – Heat a wok or large pan over medium-high and add 1 tablespoon of oil until just smoking. Stir fry the marinated pork for 3 to 4 minutes until golden, then remove to a plate. Add another tablespoon of oil, turn the heat to high, and sauté the mushrooms for 30 seconds, followed by the cabbage and scallions for 1–2 minutes until lightly charred. Add the noodles, pork, and sauce back to the pan and stir-fry for 3 to 4 minutes until the noodles are tender but have a good bite. Finish with a drizzle of sesame oil, toss to combine, and enjoy.
Key Tip
CJ’s Recipe & Storage Tips
- Don’t forget that the noodles will finish cooking in the wok/pan! Cook the noodles 2 minutes less than the package instruction so they come to the perfect level of doneness in the wok or pan.
- Cut the vegetables into similar sizes so they cook evenly – this makes a huge difference in your finished dish.
- Once you start cooking, this recipe comes together very quickly. The key to pulling this off successfully is having the premixed sauce, noodles, and vegetables ready and easily accessible during the cooking process.
- Avoid crowding your wok or pan – crowding can lead to the noodles steaming versus cooking.
Storage and Reheating – Store any leftover Shanghai Noodles in an airtight container in the refrigerator for up to 3-4 days. Reheat until warmed through in the microwave.
If you tried this Shanghai Fried Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Shanghai Fried Noodles (VIDEO)
Equipment
Ingredients
Pork Marinade
- 1 lb pork, I recommend pork loin or pork belly; sliced into 1/2" strips
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 2 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1/2 tbsp cornstarch
- 3 tbsp neutral oil, divided
Sauce
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tbsp sugar
- 1/4 tsp white pepper
- 1/4 tsp msg, optional
- 1/4 cup chicken broth
- 1/2 tbsp cornstarch
Noodles + Vegetables
- 1 lb fresh Shanghai wheat noodles, look for fresh Shanghai noodles in the fresh noodle section of the Asian supermarket; you can also sub for udon noodles
- 2 cups Taiwanese cabbage, sliced into 1/2" thick ribbons
- 2 cups shiitake mushrooms, sliced
- 4 scallions, cut into 2" pieces
- 2 cups baby bok choy, sliced in half
- 2 tsp sesame oil, optional
Instructions
- Add the sliced pork to a bowl and add salt, white pepper, light soy sauce, Shaoxing wine, cornstarch and 1 tbsp of neutral oil. Mix until combined and marinate for 15 minutes.
- In a small bowl, add oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, msg, chicken broth, and cornstarch. Mix together until the sugar and cornstarch is dissolved.
- Bring a large pot of water to a boil. Cook the noodles until very al dente (I find that 2 minutes less than package directions is ideal); drain the noodles and rinse under cold water.
- In a large pan or wok over medium high heat, add a tbsp of neutral oil and fry the marinated pork until the pork is golden brown, about 3-4 minutes. Remove into a bowl, leaving any leftover oil in the pan.
- Add the remaining tbsp of neutral oil and turn the heat to high. Saute mushrooms for 30 seconds followed by cabbage and scallions. Stir fry for 1-2 mintues until charred.
- Add back noodles, pork, and pre-mixed sauce into pan. Mix everything together and cook for 3-4 minutes over high heat, mixing to prevent sticking and until noodles are cooked to your liking.
- Finish with sesame oil, give it a final mix and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Shanghai Fried Noodle recipe was originally published in January 2023, and updated in December 2025.
Quick, easy, and delicious. This is on my weekly dinner rotation. I usually have left-overs which make a great lunch the next day.
Thanks so much, Ted! I appreciate the great review!
Delicious!!!
Thanks so much, Iris!
Perfect not salty. Everything enjoyed!
This was the best Shanghai noodles I ever tried!
@ryan.gatsby
CJ made this one so easy!