Classic Pork Shanghai Noodles
Classic Pork Shanghai Noodles
Ingredients
For the Pork Marinade
- 1 pound boneless pork shoulder, thinly sliced into 1/4-inch 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 fresh Shanghai noodles, (thick, round wheat noodles)
- 4 cups napa cabbage, chopped into 1-inch pieces
- 1 carrot, julienned
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/4 cup chicken broth
For Garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced pork with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well and set aside to marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min
- 2
Bring a large pot of water to a boil. Add the fresh Shanghai noodles and cook according to package directions until al dente, usually 2-3 minutes. Drain well, rinse with cold water to prevent sticking, and set aside.
⏱️ 5 min
- 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, sugar, and chicken broth. Set the sauce 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 in a single layer and stir-fry for 3-4 minutes, breaking it apart, until browned and cooked through. 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 sliced onion and julienned carrot and stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min
- 6
Add the minced garlic and grated ginger to the wok and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 7
Add the chopped napa cabbage to the wok and stir-fry for 2-3 minutes until it begins to wilt.
⏱️ 3 min
- 8
Return the cooked pork to the wok. Add the drained Shanghai noodles and pour the prepared sauce over everything. Toss vigorously with tongs to combine all ingredients and coat the noodles evenly with the sauce. Continue to stir-fry for 2-3 minutes until the noodles are heated through and the sauce has thickened slightly.
⏱️ 3 min
- 9
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pork Shanghai Noodles
Ingredients
For the Pork Marinade
- 1 pound boneless pork shoulder, thinly sliced into 1/4-inch 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 fresh Shanghai noodles, (thick, round wheat noodles)
- 4 cups napa cabbage, chopped into 1-inch pieces
- 1 carrot, julienned
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/4 cup chicken broth
For Garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced pork with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well and set aside to marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min - 2
Bring a large pot of water to a boil. Add the fresh Shanghai noodles and cook according to package directions until al dente, usually 2-3 minutes. Drain well, rinse with cold water to prevent sticking, and set aside.
⏱️ 5 min - 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, sugar, and chicken broth. Set the sauce 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 in a single layer and stir-fry for 3-4 minutes, breaking it apart, until browned and cooked through. 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 sliced onion and julienned carrot and stir-fry for 2-3 minutes until slightly softened.
⏱️ 3 min - 6
Add the minced garlic and grated ginger to the wok and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 7
Add the chopped napa cabbage to the wok and stir-fry for 2-3 minutes until it begins to wilt.
⏱️ 3 min - 8
Return the cooked pork to the wok. Add the drained Shanghai noodles and pour the prepared sauce over everything. Toss vigorously with tongs to combine all ingredients and coat the noodles evenly with the sauce. Continue to stir-fry for 2-3 minutes until the noodles are heated through and the sauce has thickened slightly.
⏱️ 3 min - 9
Serve immediately, garnished with sliced green onions.
⏱️ 1 min