Stir-fried Shanghai Noodles
Stir-fried Shanghai Noodles
Ingredients
For the Noodles and Protein
- 1 1/2 pound fresh Shanghai noodles
- 12 ounces pork, thinly sliced or small pieces
- 2 tablespoons cooking oil, plus more as needed
For the Vegetables
- 1 pound baby bok choy, trimmed and halved or quartered
For the Sauce and Seasoning
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon chicken powder
- 1/2 teaspoon MSG, (optional, for 'Yum Yum' flavor)
- 1/4 teaspoon white pepper
- 1/4 cup water
Instructions
- 1
Bring a large wok or pot of water to a rolling boil over high heat. Add the fresh Shanghai noodles and cook according to package directions, usually 2-3 minutes, until tender but still slightly firm. Do not overcook.
⏱️ 5 min
- 2
Once cooked, immediately strain the noodles using a large slotted ladle or colander and set aside to drain thoroughly. Do not rinse the noodles.
⏱️ 2 min
- 3
Quickly rinse and scrub the wok to remove any starch residue. This prevents sticking during stir-frying. Dry the wok completely.
⏱️ 2 min
- 4
Place the clean wok back on high heat until it is very hot (a wisp of smoke should appear). Add 2 tablespoons of cooking oil and swirl to coat the surface of the wok.
⏱️ 1 min
- 5
Add the thinly sliced pork to the hot oil. Stir-fry vigorously, breaking up any clumps, until the pork is cooked through and slightly browned, about 3-4 minutes. If your stove allows, aim for high heat to achieve 'wok hei'.
⏱️ 4 min
- 6
Add the cooked and drained Shanghai noodles directly into the wok with the pork. Toss to combine.
⏱️ 1 min
- 7
Add the oyster sauce, light soy sauce, dark soy sauce, chicken powder, and 1/4 cup of water to the noodles and pork. Stir-fry continuously, tossing to ensure the noodles are evenly coated and absorb the sauces, about 2-3 minutes. The dark soy sauce will give the noodles their characteristic color.
⏱️ 3 min
- 8
Add the bok choy to the wok. Continue to stir-fry until the bok choy is tender-crisp, about 2-3 minutes.
⏱️ 3 min
- 9
Sprinkle the MSG (if using) and white pepper over the noodles and vegetables. Toss to combine.
⏱️ 1 min
- 10
Pour the Chinese cooking wine around the edges of the wok, allowing it to sizzle and steam. Immediately drizzle in the sesame oil. Give a final quick toss to combine all ingredients.
⏱️ 2 min
- 11
Serve immediately and enjoy your homemade Stir-fried Shanghai Noodles!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Shanghai Noodles
Ingredients
For the Noodles and Protein
- 1 1/2 pound fresh Shanghai noodles
- 12 ounces pork, thinly sliced or small pieces
- 2 tablespoons cooking oil, plus more as needed
For the Vegetables
- 1 pound baby bok choy, trimmed and halved or quartered
For the Sauce and Seasoning
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon chicken powder
- 1/2 teaspoon MSG, (optional, for 'Yum Yum' flavor)
- 1/4 teaspoon white pepper
- 1/4 cup water
Instructions
- 1
Bring a large wok or pot of water to a rolling boil over high heat. Add the fresh Shanghai noodles and cook according to package directions, usually 2-3 minutes, until tender but still slightly firm. Do not overcook.
⏱️ 5 min - 2
Once cooked, immediately strain the noodles using a large slotted ladle or colander and set aside to drain thoroughly. Do not rinse the noodles.
⏱️ 2 min - 3
Quickly rinse and scrub the wok to remove any starch residue. This prevents sticking during stir-frying. Dry the wok completely.
⏱️ 2 min - 4
Place the clean wok back on high heat until it is very hot (a wisp of smoke should appear). Add 2 tablespoons of cooking oil and swirl to coat the surface of the wok.
⏱️ 1 min - 5
Add the thinly sliced pork to the hot oil. Stir-fry vigorously, breaking up any clumps, until the pork is cooked through and slightly browned, about 3-4 minutes. If your stove allows, aim for high heat to achieve 'wok hei'.
⏱️ 4 min - 6
Add the cooked and drained Shanghai noodles directly into the wok with the pork. Toss to combine.
⏱️ 1 min - 7
Add the oyster sauce, light soy sauce, dark soy sauce, chicken powder, and 1/4 cup of water to the noodles and pork. Stir-fry continuously, tossing to ensure the noodles are evenly coated and absorb the sauces, about 2-3 minutes. The dark soy sauce will give the noodles their characteristic color.
⏱️ 3 min - 8
Add the bok choy to the wok. Continue to stir-fry until the bok choy is tender-crisp, about 2-3 minutes.
⏱️ 3 min - 9
Sprinkle the MSG (if using) and white pepper over the noodles and vegetables. Toss to combine.
⏱️ 1 min - 10
Pour the Chinese cooking wine around the edges of the wok, allowing it to sizzle and steam. Immediately drizzle in the sesame oil. Give a final quick toss to combine all ingredients.
⏱️ 2 min - 11
Serve immediately and enjoy your homemade Stir-fried Shanghai Noodles!
⏱️ 1 min