Shanghai Noodles
Shanghai Noodles
Ingredients
For the Main Dish
- 1/2 cup dried shiitake mushrooms
- 1 pound pork belly, thinly sliced
- 1 pound Shanghai noodles
- 1/4 cabbage, head, chopped into strips
- 2 tablespoons cooking oil
For the Aromatics
- 4 garlic, cloves, peeled, smashed, and finely minced
- 1 inch ginger, piece, peeled and julienned
- 4 spring onions, white parts finely chopped, green parts sliced diagonally for garnish
For the Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
Place the dried shiitake mushrooms in a heatproof bowl and cover with hot water. Let them rehydrate for at least 30 minutes, or until softened. Once rehydrated, drain, remove the stems, and slice the mushroom caps.
⏱️ 30 min
- 2
Prepare the aromatics: finely mince the garlic, julienne the ginger, finely chop the white parts of the spring onions, and slice the green parts diagonally for garnish. Set aside separately.
⏱️ 10 min
- 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, granulated sugar, and white pepper for the sauce. In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min
- 4
Bring a large pot of water to a rolling boil. Add the Shanghai noodles and blanch for approximately 30 seconds. Immediately drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 5 min
- 5
Heat a wok over high heat until smoking. Add 2 tablespoons of cooking oil, swirling to coat the wok. Add the minced garlic, julienned ginger, and chopped white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
⏱️ 2 min
- 6
Add the thinly sliced pork belly to the wok. Stir-fry until the pork is cooked through and slightly crispy, about 3-5 minutes.
⏱️ 4 min
- 7
Add the sliced shiitake mushrooms and chopped cabbage to the wok. Continue to stir-fry for 2-3 minutes, until the cabbage begins to soften.
⏱️ 3 min
- 8
Add the blanched Shanghai noodles to the wok, followed by the prepared sauce mixture. Toss vigorously with tongs or a spatula to ensure all ingredients are evenly coated with the sauce.
⏱️ 2 min
- 9
Pour the cornstarch slurry into the wok while continuing to toss the noodles. Stir-fry for another 1-2 minutes, until the sauce has thickened and the noodles are thoroughly heated and well-integrated with the sauce.
⏱️ 2 min
- 10
Transfer the finished Shanghai Noodles to a serving plate. Garnish with the diagonally sliced green parts of the spring onions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Noodles
Ingredients
For the Main Dish
- 1/2 cup dried shiitake mushrooms
- 1 pound pork belly, thinly sliced
- 1 pound Shanghai noodles
- 1/4 cabbage, head, chopped into strips
- 2 tablespoons cooking oil
For the Aromatics
- 4 garlic, cloves, peeled, smashed, and finely minced
- 1 inch ginger, piece, peeled and julienned
- 4 spring onions, white parts finely chopped, green parts sliced diagonally for garnish
For the Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
Place the dried shiitake mushrooms in a heatproof bowl and cover with hot water. Let them rehydrate for at least 30 minutes, or until softened. Once rehydrated, drain, remove the stems, and slice the mushroom caps.
⏱️ 30 min - 2
Prepare the aromatics: finely mince the garlic, julienne the ginger, finely chop the white parts of the spring onions, and slice the green parts diagonally for garnish. Set aside separately.
⏱️ 10 min - 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, granulated sugar, and white pepper for the sauce. In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min - 4
Bring a large pot of water to a rolling boil. Add the Shanghai noodles and blanch for approximately 30 seconds. Immediately drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 5 min - 5
Heat a wok over high heat until smoking. Add 2 tablespoons of cooking oil, swirling to coat the wok. Add the minced garlic, julienned ginger, and chopped white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
⏱️ 2 min - 6
Add the thinly sliced pork belly to the wok. Stir-fry until the pork is cooked through and slightly crispy, about 3-5 minutes.
⏱️ 4 min - 7
Add the sliced shiitake mushrooms and chopped cabbage to the wok. Continue to stir-fry for 2-3 minutes, until the cabbage begins to soften.
⏱️ 3 min - 8
Add the blanched Shanghai noodles to the wok, followed by the prepared sauce mixture. Toss vigorously with tongs or a spatula to ensure all ingredients are evenly coated with the sauce.
⏱️ 2 min - 9
Pour the cornstarch slurry into the wok while continuing to toss the noodles. Stir-fry for another 1-2 minutes, until the sauce has thickened and the noodles are thoroughly heated and well-integrated with the sauce.
⏱️ 2 min - 10
Transfer the finished Shanghai Noodles to a serving plate. Garnish with the diagonally sliced green parts of the spring onions and serve immediately.
⏱️ 1 min