Shanghai Fried Noodles (2024)

​Ingredients​

Please scroll down to below recipe card for exact measurements.

• Fresh thick wheat noodles: These noodles can be found at most Asian grocers in the refrigerated section. Or substitute with udon noodles and prepare according to package instructions.
• Pork loin: or substitute with pork belly, pork shoulder or ground meat like ground beef, ground pork or ground chicken. Avoid using ground turkey as the taste of this meat doesn't compliment the sauce.
• Napa cabbage: or substitute with green cabbage, bok choy or yu choy sum
• Shiitake mushrooms: or substitute with button or cremini mushrooms
• Green onions
• Garlic
• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Pork marinade

• Regular soy sauce:or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Cornstarch: or potato starch, tapioca starch or rice flour
• Neutral oil: this creates extra moisture in the pork making it more tender and juicy!
• Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.
• White pepper or black pepper

Noodle sauce

• Dark soy sauce: this is thicker and darker than regular soy sauce. But if you can't find it substitute with more regular soy sauce.
• Regular soy sauce
• Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
• Chinese black vinegar: or substitute with rice vinegar or white vinegar.
• Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.
• White granulated sugar: to balance out the salty flavors.
• Sesame oil: omit if allergic.
• Cornstarch: or potato starch, tapioca starch or rice flour.
• Chicken stock: or substitute with beef stock or vegetable stock.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.

Expert Tips

• Prepare the ingredients before cooking as the process is fast!
• Marinate the pork as the marinade will velvet the meat making it tender.
• Do not overcook the noodles as they only take a couple minutes to cook.
• Rinse the noodles with cold water to remove excess starch to make them chewier and to stop the cooking process.
• Don't overcook the pork in the initial cooking phase as it'll continue to sit in the pan to fry the veggies and noodles. Otherwise, you'll have overcooked dry meat.
• Don't over stir-fry the noodles! Once it's tossed with the other ingredients, remove it off the heat.

1. First thinly slice pork loin into 1 cm wide pieces. Transfer sliced pork into a medium bowl.

2. Next marinate sliced pork with Marinade ingredients as listed for 20 minutes at room temperature.

3. Meanwhile, in a small bowl, combine noodle sauce ingredients. Set aside.

4. Then in a large pan filled with boiling hot water, blanch noodles for 2 minutes until Al dente and strain immediately. Do not overcook.

5. Next rinse cooked noodles under cold running water to remove any excess starch. Shake out as much excess water as possible.

6. Then in a large wok or large skillet on medium high heat, add vegetable oil. Once oil is hot, add garlic and marinated pork. Fry until pork is about 75% cooked.

7. Next add napa cabbage, green onions and mushrooms. Stir-fry until wilted.

8. Afterward, add noodles and noodle sauce. Finally toss until noodles are coated in sauce and most of sauce has evaporated. Serve and enjoy!

Storage

• Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
• Freezer friendly? I would not recommend freezing these noodles because the cabbage will become mushy.

Pairing Suggestions

Shanghai fried noodles serve well with

• starters like pork cabbage dumplings or cucumber salad
• cooked vegetables likebok choy,spicy garlic bok choy,choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
• protein dishes likeTaiwanese Popcorn Chicken,Mongolian Chicken,Honey Walnut Shrimp,Chinese Braised Tofuand more!

Can I make this in advance?

This can be made in advance and stored in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.

Do I need a wok to cook this?

No, a large pan will work fine! But if you want that smoky taste that you'll find in most Asian takeout, use a steel wok. When the oil hits the hot steel, it creates a smoke in the air that envelops the food making it taste smoky.

• 1 lb fresh wheat noodles or sub with udon noodles
• ½ lb pork loin or sub with pork belly
• 3 cups Napa cabbage chopped
• ½ cup shiitake mushrooms sliced
• 1 cup green onions sliced into 1 inch long pieces
• 3 cloves garlic minced
• 2 tablespoon vegetable oil or any neutral oil

Pork marinade:

• 2 teaspoon regular soy sauce
• 2 teaspoon Cornstarch
• 1 tablespoon vegetable oil or any neutral oil
• 1 teaspoon Shaoxing wine or sub with Dry Sherry
• ⅛ teaspoon white pepper

Noodle sauce:

• 2 tablespoon dark soy sauce
• 1 tablespoon regular soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chinese black vinegar or sub with rice vinegar
• ½ tablespoon Shaoxing wine or sub with Dry Sherry
• 1 teaspoon white granulated sugar
• 1 teaspoon sesame oil optional
• ½ tablespoon cornstarch
• ½ cup chicken stock unsalted

• Thinly slice pork loin into 1 cm wide pieces. Transfer sliced pork into a medium bowl.

• Marinade sliced pork with Marinade ingredients as listed above. Marinate pork for 20 minutes at room temperature.

• In a small bowl, combine noodle sauce ingredients. Set aside.

• In large pan filled with boiling hot water, blanch noodles for 2 minutes until Al dente and strain immediately. Do not overcook. Rinse under running cold water to remove any residual starch. Shake out any excess water.

• In a large pan or wok on medium high heat, add vegetable oil. Once oil is hot, add garlic and marinated pork. Fry until pork is about 75% cooked.

• Add cabbage, green onions and mushrooms. Stir-fry until wilted.

• Add cooked noodles and noodle sauce. Toss until noodles are coated in sauce and most of sauce has evaporated, a couple of minutes. Serve and enjoy!