These super easy Shanghai Fried Noodles are so delicious and quick to make! The wok fried pork and chewy noodles coated in a rich, savory soy-based sauce and crisp vegetables in mushrooms make this a wonderful weeknight dinner!
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.