Classic Shanghai Noodles with Pork
Classic Shanghai Noodles with Pork
Ingredients
For the Pork Marinade
- 1 pound pork shoulder, cut into 1/4-inch thick strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound fresh Shanghai noodles, (thick round noodles)
- 4 cups napa cabbage, chopped
- 1 cup shiitake mushrooms, sliced
- 1/2 cup carrot, julienned
- 1/4 cup green onions, sliced, for garnish
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup chicken broth
Instructions
- 1
In a medium bowl, combine the pork strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente, usually 3-5 minutes. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min
- 3
In a small bowl, whisk together all the sauce ingredients: dark soy sauce, light soy sauce, Shaoxing wine, oyster sauce, sugar, white pepper, and chicken broth. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of vegetable 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
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 sliced shiitake mushrooms and julienned carrots to the wok. Stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min
- 7
Add the chopped napa cabbage to the wok. Stir-fry for 2-3 minutes until the cabbage begins to wilt.
⏱️ 3 min
- 8
Return the cooked pork to the wok with the vegetables. Add the drained Shanghai noodles. Pour the prepared sauce over everything.
⏱️ 1 min
- 9
Toss everything together vigorously for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce and heated through. If the noodles are too dry, you can add a splash more chicken broth.
⏱️ 3 min
- 10
Serve immediately, garnished with sliced green onions.
Kitchen Tools
Nutrition Facts (per serving)
Classic Shanghai Noodles with Pork
Ingredients
For the Pork Marinade
- 1 pound pork shoulder, cut into 1/4-inch thick strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound fresh Shanghai noodles, (thick round noodles)
- 4 cups napa cabbage, chopped
- 1 cup shiitake mushrooms, sliced
- 1/2 cup carrot, julienned
- 1/4 cup green onions, sliced, for garnish
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup chicken broth
Instructions
- 1
In a medium bowl, combine the pork strips with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente, usually 3-5 minutes. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min - 3
In a small bowl, whisk together all the sauce ingredients: dark soy sauce, light soy sauce, Shaoxing wine, oyster sauce, sugar, white pepper, and chicken broth. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of vegetable 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
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 sliced shiitake mushrooms and julienned carrots to the wok. Stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min - 7
Add the chopped napa cabbage to the wok. Stir-fry for 2-3 minutes until the cabbage begins to wilt.
⏱️ 3 min - 8
Return the cooked pork to the wok with the vegetables. Add the drained Shanghai noodles. Pour the prepared sauce over everything.
⏱️ 1 min - 9
Toss everything together vigorously for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce and heated through. If the noodles are too dry, you can add a splash more chicken broth.
⏱️ 3 min - 10
Serve immediately, garnished with sliced green onions.