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These Shanghai Fried Noodles come together in under 20 minutes and are packed with incredible flavor and umami! The pork is marinated and 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 Below!
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
- 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.
- Taiwanese cabbage sliced into 1/2″ ribbons
- shiitake mushrooms sliced
- scallions
- baby bok choy
Pork
- 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).
- 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!)
- kosher salt
- light soy sauce
- shaoxing wine – If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
- cornstarch
- neutral oil
Sauce
- oyster sauce
- light soy sauce
- 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.
- sugar
- white pepper
- MSG – optional
- chicken broth
- cornstarch
- 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!
Key Tip
Recipe Tips
UNDERCOOK YOUR NOODLES
Don’t forget that your noodles will finish cooking in the wok/pan! I always cook my noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the wok/pan!
CUT YOUR VEGETABLES!
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!
SUCCESS IS IN THE PREP!
Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, noodles, and vegetables ready and easily accessible during the cooking process.
Cooking With a Wok (Alternatives)
By now, you know that I LOVE cooking with my wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
My KEY TIP would be to avoid crowding your pan – crowding can lead to your Sesame Chicken not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.
If you liked this Shanghai Fried Noodles recipe, check out some of the most popular Chinese Take-Out recipes on the blog!
- Chicken Lo Mein
- Shrimp Fried Rice
- Beef and Broccoli
- Sesame Chicken
- String Bean Chicken
- Beef Chow Fun
Love noodles? Make my 15 minute Chili Oil Noodles or one of my personal favorites, Beef Chow Fun!
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
Ingredients
Noodles + Vegetables
- 1 lb Shanghai noodles, sub udon
- 2 cups Taiwanese cabbage, sliced into 1/2" ribbons
- 2 cups shiitake mushrooms, sliced
- 4 scallions, cut into 2" pieces
- 2 cups bok choy, sliced in half
Pork
- 1 lb pork loin or pork belly, sliced into 1/2" strips
- 1/2 tsp white pepper
- 1/2 tsp kosher salt
- 2 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1/2 tbsp cornstarch
- 1 tbsp neutral oil
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
- 2 tsp sesame oil, optional
Instructions
- Marinate pork in white pepper, light soy sauce, Shaoxing wine, cornstarch and neutral oil for 15 minutes.
- Mix together oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, msg, chicken broth, and cornstarch for your sauce.
- Cook noodles until VERY al dente (2-3 minutes less than package directions); drain and rinse under cold water.
- Fry pork in a hot pan over medium high heat with neutral oil until pork is golden brown (3-4 minutes); remove into a bowl.
- Add 1 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 with vegetables and add the sliced bok choy; mix together and cook for 3-4 minutes over medium high heat or until noodles are cooked to your liking.
- Finish with sesame oil & enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was the best Shanghai noodles I ever tried!
@ryan.gatsby
CJ made this one so easy!