Shanghai Fried Noodles (VIDEO)
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!
Servings: 4
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
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 - udon or lo mein noodle also work well!
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
Calories: 100kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 1631mg | Potassium: 512mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1684IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 1mg
