Shanghai Noodles
Shanghai Noodles
Ingredients
For the Noodles and Stir-fry
- 1 1/2 pound fresh Shanghai noodles
- 1/2 pound pork shoulder, thinly sliced against the grain
- 6 baby bok choy, halved lengthwise
- 3 tablespoons cooking oil, plus more for boiling
- 2 tablespoons oyster sauce
- 1 teaspoon chicken powder
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1/4 cup water
- 1/2 teaspoon Yum Yum seasoning, or MSG
- 1/4 teaspoon white pepper
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
For Serving (Optional)
- 1 tablespoon chili oil, or chili sauce, as needed
Instructions
- 1
Bring a large wok or pot of water to a rolling boil over high heat. Add the fresh Shanghai noodles and cook until they are tender and slightly translucent, about 2-3 minutes. Do not overcook. Strain the noodles thoroughly using a large perforated ladle or colander and set aside.
⏱️ 5 min
- 2
Quickly rinse the wok with water to remove any residual starch from the noodles. Use a wooden spatula to scrape off any clinging bits. Dry the wok thoroughly over high heat.
⏱️ 2 min
- 3
Heat the clean wok over high heat until smoking. Add 2 tablespoons of cooking oil and swirl to coat the bottom and sides of the wok. Add the thinly sliced pork and stir-fry vigorously, breaking up any clumps, until the pork is cooked through and lightly browned, about 2-3 minutes. Remove the pork from the wok and set aside, leaving any rendered fat in the wok.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of cooking oil to the wok. Add the bok choy and stir-fry for 1-2 minutes until slightly wilted but still crisp. Push the bok choy to one side of the wok.
⏱️ 2 min
- 5
Return the cooked pork to the wok. Add the strained noodles, oyster sauce, chicken powder, light soy sauce, dark soy sauce, water, Yum Yum seasoning (or MSG), white pepper, and Chinese cooking wine to the wok. Toss everything together vigorously with tongs or spatulas, ensuring the noodles are evenly coated with the sauce and seasonings. Continue to stir-fry for 2-3 minutes, allowing the noodles to absorb the flavors and develop a slight char.
⏱️ 5 min
- 6
Remove the wok from the heat. Drizzle with sesame oil and toss once more to combine. Serve immediately, topped with chili oil or chili sauce if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Noodles
Ingredients
For the Noodles and Stir-fry
- 1 1/2 pound fresh Shanghai noodles
- 1/2 pound pork shoulder, thinly sliced against the grain
- 6 baby bok choy, halved lengthwise
- 3 tablespoons cooking oil, plus more for boiling
- 2 tablespoons oyster sauce
- 1 teaspoon chicken powder
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1/4 cup water
- 1/2 teaspoon Yum Yum seasoning, or MSG
- 1/4 teaspoon white pepper
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
For Serving (Optional)
- 1 tablespoon chili oil, or chili sauce, as needed
Instructions
- 1
Bring a large wok or pot of water to a rolling boil over high heat. Add the fresh Shanghai noodles and cook until they are tender and slightly translucent, about 2-3 minutes. Do not overcook. Strain the noodles thoroughly using a large perforated ladle or colander and set aside.
⏱️ 5 min - 2
Quickly rinse the wok with water to remove any residual starch from the noodles. Use a wooden spatula to scrape off any clinging bits. Dry the wok thoroughly over high heat.
⏱️ 2 min - 3
Heat the clean wok over high heat until smoking. Add 2 tablespoons of cooking oil and swirl to coat the bottom and sides of the wok. Add the thinly sliced pork and stir-fry vigorously, breaking up any clumps, until the pork is cooked through and lightly browned, about 2-3 minutes. Remove the pork from the wok and set aside, leaving any rendered fat in the wok.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of cooking oil to the wok. Add the bok choy and stir-fry for 1-2 minutes until slightly wilted but still crisp. Push the bok choy to one side of the wok.
⏱️ 2 min - 5
Return the cooked pork to the wok. Add the strained noodles, oyster sauce, chicken powder, light soy sauce, dark soy sauce, water, Yum Yum seasoning (or MSG), white pepper, and Chinese cooking wine to the wok. Toss everything together vigorously with tongs or spatulas, ensuring the noodles are evenly coated with the sauce and seasonings. Continue to stir-fry for 2-3 minutes, allowing the noodles to absorb the flavors and develop a slight char.
⏱️ 5 min - 6
Remove the wok from the heat. Drizzle with sesame oil and toss once more to combine. Serve immediately, topped with chili oil or chili sauce if desired.
⏱️ 1 min