Classic Pork Shanghai Noodles
Classic Pork Shanghai Noodles
Ingredients
For the Pork Marinade
- 1 pound boneless pork shoulder, cut into 1/4-inch thick strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried, thick round wheat noodles
- 4 cups napa cabbage, chopped
- 1 carrot, julienned
- 4 shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 scallions, sliced, for garnish
- 2 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth
Instructions
- 1
In a medium bowl, combine the pork strips with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well and set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package instructions until al dente, then drain and rinse with cold water to prevent sticking. Set aside.
⏱️ 5 min
- 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, Shaoxing wine, oyster sauce, sugar, and chicken broth for the sauce. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through, about 3-4 minutes. Remove the pork from the wok and set aside.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the julienned carrot and sliced shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min
- 7
Add the chopped napa cabbage to the wok and stir-fry until wilted, about 2-3 minutes.
⏱️ 3 min
- 8
Return the cooked pork to the wok. Add the cooked Shanghai noodles and pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and vegetables are evenly coated with the sauce.
⏱️ 3 min
- 9
Continue to stir-fry for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. If the noodles seem too dry, you can add a splash more chicken broth.
⏱️ 3 min
- 10
Serve immediately, garnished with sliced scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pork Shanghai Noodles
For the Pork Marinade
- 1 pound boneless pork shoulder, cut into 1/4-inch thick strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried, thick round wheat noodles
- 4 cups napa cabbage, chopped
- 1 carrot, julienned
- 4 shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 scallions, sliced, for garnish
- 2 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth
Instructions
- 1
In a medium bowl, combine the pork strips with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well and set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package instructions until al dente, then drain and rinse with cold water to prevent sticking. Set aside.
⏱️ 5 min - 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, Shaoxing wine, oyster sauce, sugar, and chicken broth for the sauce. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through, about 3-4 minutes. Remove the pork from the wok and set aside.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the julienned carrot and sliced shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min - 7
Add the chopped napa cabbage to the wok and stir-fry until wilted, about 2-3 minutes.
⏱️ 3 min - 8
Return the cooked pork to the wok. Add the cooked Shanghai noodles and pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and vegetables are evenly coated with the sauce.
⏱️ 3 min - 9
Continue to stir-fry for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. If the noodles seem too dry, you can add a splash more chicken broth.
⏱️ 3 min - 10
Serve immediately, garnished with sliced scallions.
⏱️ 1 min