Classic Shanghai Stir-fried Noodles
Classic Shanghai Stir-fried Noodles
Ingredients
For the Noodles
- 1 pound fresh Shanghai noodles, or other thick wheat noodles
For the Stir-fry
- 1/2 pound boneless pork loin, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons peanut oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 4 cups napa cabbage, chopped
- 1 carrot, medium, julienned
- 4 shiitake mushrooms, fresh, sliced
- 3 green onions, sliced, for garnish
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Instructions
- 1
Prepare the pork: In a medium bowl, combine the pork strips with 2 tablespoons of soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and set aside to marinate for at least 15 minutes.
⏱️ 15 min
- 2
Cook the noodles: Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 teaspoon of peanut oil to keep them from clumping.
⏱️ 5 min
- 3
Prepare the stir-fry sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Set aside.
⏱️ 2 min
- 4
Stir-fry the pork: Heat 1 tablespoon of peanut oil in a large wok or skillet over high heat until shimmering. 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
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of peanut oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the napa cabbage, julienned carrot, and sliced shiitake mushrooms. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 6
Combine and finish: Return the cooked pork to the wok with the vegetables. Add the cooked noodles and pour the prepared stir-fry sauce over everything. Toss continuously for 2-3 minutes to ensure the noodles are evenly coated and heated through.
⏱️ 3 min
- 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Shanghai Stir-fried Noodles
For the Noodles
- 1 pound fresh Shanghai noodles, or other thick wheat noodles
For the Stir-fry
- 1/2 pound boneless pork loin, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons peanut oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 4 cups napa cabbage, chopped
- 1 carrot, medium, julienned
- 4 shiitake mushrooms, fresh, sliced
- 3 green onions, sliced, for garnish
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Instructions
- 1
Prepare the pork: In a medium bowl, combine the pork strips with 2 tablespoons of soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and set aside to marinate for at least 15 minutes.
⏱️ 15 min - 2
Cook the noodles: Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 teaspoon of peanut oil to keep them from clumping.
⏱️ 5 min - 3
Prepare the stir-fry sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Set aside.
⏱️ 2 min - 4
Stir-fry the pork: Heat 1 tablespoon of peanut oil in a large wok or skillet over high heat until shimmering. 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
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of peanut oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the napa cabbage, julienned carrot, and sliced shiitake mushrooms. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 6
Combine and finish: Return the cooked pork to the wok with the vegetables. Add the cooked noodles and pour the prepared stir-fry sauce over everything. Toss continuously for 2-3 minutes to ensure the noodles are evenly coated and heated through.
⏱️ 3 min - 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min