Shanghai Fried Noodles

5 from 27 votes

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!

Prep Time20

Cook Time15

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

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

US Customary - Metric

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

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.

There is 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).

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!

I always recommend cutting your vegetables into similar sized pieces so they cook evenly - this little step makes a huge difference!

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.

Nutrition