Shanghai Fried Noodles
Shanghai Fried Noodles
Ingredients
For the Velvet Pork
- 1/2 pound pork loin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Chinese cooking wine
- 1/2 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound fresh Shanghai noodles, thick, roundish
- 8 ounces bok choy, chopped into 1-inch pieces
- 3 tablespoons cooking oil, divided
For the Sauce
- 2 tablespoons oyster sauce
- 1 teaspoon chicken powder
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup water
- 1/4 teaspoon MSG (Yum Yum), optional
- 1/2 teaspoon white pepper
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the velvet pork: In a medium bowl, combine the sliced pork with cornstarch, 1 teaspoon soy sauce, 1 teaspoon Chinese cooking wine, and 1/2 teaspoon sesame oil. Mix well and let marinate for at least 15 minutes.
⏱️ 15 min
- 2
Prepare the noodles: Heat a large wok over high heat until smoking. Add water to the wok and bring to a rolling boil. Add the fresh Shanghai noodles and cook until tender, about 2-3 minutes. Do not overcook. Drain the noodles immediately and set aside.
⏱️ 5 min
- 3
Clean the wok: Briefly rinse the wok with water to remove any starch residue from the noodles. This prevents sticking during stir-frying. Dry the wok thoroughly.
⏱️ 1 min
- 4
Stir-fry the pork: Heat the clean wok over high heat until smoking. Add 1 tablespoon of cooking oil and swirl to coat the surface. Add the marinated pork and stir-fry until cooked through and lightly browned, about 2-3 minutes. If possible, allow flames to kiss the pork for 'wok hei'. Remove the pork from the wok and set aside.
⏱️ 3 min
- 5
Combine and season: Add the remaining 2 tablespoons of cooking oil to the hot wok. Return the cooked Shanghai noodles to the wok. Add the oyster sauce, chicken powder, 1 tablespoon soy sauce, and dark soy sauce. Pour in the 1/4 cup of water. Toss vigorously to combine and coat the noodles evenly.
⏱️ 3 min
- 6
Add vegetables and further seasoning: Add the chopped bok choy to the wok. Continue to stir-fry for 1-2 minutes until the bok choy is slightly tender-crisp. Sprinkle in the MSG (if using) and white pepper. Add the cooked pork back into the wok.
⏱️ 2 min
- 7
Finish with 'wok hei': Pour 1 tablespoon of Chinese cooking wine around the edges of the wok. As it hits the hot surface, it should ignite, creating flames and infusing the dish with 'wok hei'. Immediately after, pour 1 teaspoon of sesame oil around the edges of the wok, allowing it to briefly ignite as well.
⏱️ 1 min
- 8
Final toss and serve: Vigorously toss and stir-fry all ingredients together for another minute to ensure everything is well combined, coated with sauce, and infused with the smoky essence. Serve the Shanghai noodles immediately in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Fried Noodles
Ingredients
For the Velvet Pork
- 1/2 pound pork loin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Chinese cooking wine
- 1/2 teaspoon sesame oil
For the Noodles and Vegetables
- 1 pound fresh Shanghai noodles, thick, roundish
- 8 ounces bok choy, chopped into 1-inch pieces
- 3 tablespoons cooking oil, divided
For the Sauce
- 2 tablespoons oyster sauce
- 1 teaspoon chicken powder
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup water
- 1/4 teaspoon MSG (Yum Yum), optional
- 1/2 teaspoon white pepper
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the velvet pork: In a medium bowl, combine the sliced pork with cornstarch, 1 teaspoon soy sauce, 1 teaspoon Chinese cooking wine, and 1/2 teaspoon sesame oil. Mix well and let marinate for at least 15 minutes.
⏱️ 15 min - 2
Prepare the noodles: Heat a large wok over high heat until smoking. Add water to the wok and bring to a rolling boil. Add the fresh Shanghai noodles and cook until tender, about 2-3 minutes. Do not overcook. Drain the noodles immediately and set aside.
⏱️ 5 min - 3
Clean the wok: Briefly rinse the wok with water to remove any starch residue from the noodles. This prevents sticking during stir-frying. Dry the wok thoroughly.
⏱️ 1 min - 4
Stir-fry the pork: Heat the clean wok over high heat until smoking. Add 1 tablespoon of cooking oil and swirl to coat the surface. Add the marinated pork and stir-fry until cooked through and lightly browned, about 2-3 minutes. If possible, allow flames to kiss the pork for 'wok hei'. Remove the pork from the wok and set aside.
⏱️ 3 min - 5
Combine and season: Add the remaining 2 tablespoons of cooking oil to the hot wok. Return the cooked Shanghai noodles to the wok. Add the oyster sauce, chicken powder, 1 tablespoon soy sauce, and dark soy sauce. Pour in the 1/4 cup of water. Toss vigorously to combine and coat the noodles evenly.
⏱️ 3 min - 6
Add vegetables and further seasoning: Add the chopped bok choy to the wok. Continue to stir-fry for 1-2 minutes until the bok choy is slightly tender-crisp. Sprinkle in the MSG (if using) and white pepper. Add the cooked pork back into the wok.
⏱️ 2 min - 7
Finish with 'wok hei': Pour 1 tablespoon of Chinese cooking wine around the edges of the wok. As it hits the hot surface, it should ignite, creating flames and infusing the dish with 'wok hei'. Immediately after, pour 1 teaspoon of sesame oil around the edges of the wok, allowing it to briefly ignite as well.
⏱️ 1 min - 8
Final toss and serve: Vigorously toss and stir-fry all ingredients together for another minute to ensure everything is well combined, coated with sauce, and infused with the smoky essence. Serve the Shanghai noodles immediately in bowls.
⏱️ 1 min