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
- 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
- 4 cups napa cabbage, chopped
- 1 carrots, julienned
- 3 scallions, sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
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 other ingredients.
⏱️ 5 min - 2
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min
- 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, Shaoxing wine, sugar, chicken broth, and sesame oil 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 white parts of the scallions, minced garlic, and minced ginger. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the julienned carrots and chopped napa cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 7
Add the cooked noodles and the stir-fried pork back into the wok with the vegetables. Pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and ingredients are evenly coated with the sauce.
⏱️ 3 min
- 8
Continue to stir-fry for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. Garnish with the green parts of the scallions before serving.
⏱️ 3 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
- 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
- 4 cups napa cabbage, chopped
- 1 carrots, julienned
- 3 scallions, sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
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 other ingredients.
⏱️ 5 min - 2
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min - 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, Shaoxing wine, sugar, chicken broth, and sesame oil 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 white parts of the scallions, minced garlic, and minced ginger. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the julienned carrots and chopped napa cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 7
Add the cooked noodles and the stir-fried pork back into the wok with the vegetables. Pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and ingredients are evenly coated with the sauce.
⏱️ 3 min - 8
Continue to stir-fry for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. Garnish with the green parts of the scallions before serving.
⏱️ 3 min