Shanghai Fried Noodles
Shanghai Fried Noodles
Ingredients
For the Pork Marinade
- 1 pound pork shoulder, thinly sliced against the grain
- 1 tablespoon light soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon neutral oil
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 cup chicken broth, high-quality
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, optional
- 1 teaspoon cornstarch
For the Noodles and Vegetables
- 1 pound fresh wheat noodles, Shanghai-style, thick
- 4 cups bok choy, sliced into 1-inch pieces
- 1/2 cup scallions, sliced, white and green parts separated
- 1 cup shiitake mushrooms, sliced
- 2 cups green cabbage, thinly sliced
- 2 tablespoons neutral oil, for stir-frying
Instructions
- 1
In a medium bowl, combine the thinly sliced pork with 1 tablespoon light soy sauce, 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon neutral oil. Mix well to coat the pork evenly. Set aside to marinate for at least 20 minutes.
⏱️ 5 min
- 2
While the pork marinates, prepare the sauce. In a small bowl, whisk together the oyster sauce, 1 tablespoon light soy sauce, dark soy sauce, chicken broth, granulated sugar, 1/4 teaspoon white pepper, MSG (if using), and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package directions until al dente. Drain well and rinse briefly with cold water to prevent sticking. Toss with a tiny bit of neutral oil if desired.
⏱️ 5 min
- 4
Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat until shimmering. Add the marinated pork in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the pork from the wok and set aside.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of neutral oil to the wok. Add the white parts of the sliced scallions and the sliced mushrooms. Stir-fry for 2-3 minutes until fragrant and the mushrooms have softened.
⏱️ 3 min
- 6
Add the sliced cabbage and bok choy to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 7
Return the cooked pork to the wok with the vegetables. Add the drained noodles. Pour the prepared sauce over the noodles and ingredients. Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce.
⏱️ 3 min
- 8
Stir in the green parts of the sliced scallions. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Fried Noodles
For the Pork Marinade
- 1 pound pork shoulder, thinly sliced against the grain
- 1 tablespoon light soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon neutral oil
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 cup chicken broth, high-quality
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, optional
- 1 teaspoon cornstarch
For the Noodles and Vegetables
- 1 pound fresh wheat noodles, Shanghai-style, thick
- 4 cups bok choy, sliced into 1-inch pieces
- 1/2 cup scallions, sliced, white and green parts separated
- 1 cup shiitake mushrooms, sliced
- 2 cups green cabbage, thinly sliced
- 2 tablespoons neutral oil, for stir-frying
Instructions
- 1
In a medium bowl, combine the thinly sliced pork with 1 tablespoon light soy sauce, 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon neutral oil. Mix well to coat the pork evenly. Set aside to marinate for at least 20 minutes.
⏱️ 5 min - 2
While the pork marinates, prepare the sauce. In a small bowl, whisk together the oyster sauce, 1 tablespoon light soy sauce, dark soy sauce, chicken broth, granulated sugar, 1/4 teaspoon white pepper, MSG (if using), and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package directions until al dente. Drain well and rinse briefly with cold water to prevent sticking. Toss with a tiny bit of neutral oil if desired.
⏱️ 5 min - 4
Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat until shimmering. Add the marinated pork in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the pork from the wok and set aside.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of neutral oil to the wok. Add the white parts of the sliced scallions and the sliced mushrooms. Stir-fry for 2-3 minutes until fragrant and the mushrooms have softened.
⏱️ 3 min - 6
Add the sliced cabbage and bok choy to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 7
Return the cooked pork to the wok with the vegetables. Add the drained noodles. Pour the prepared sauce over the noodles and ingredients. Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce.
⏱️ 3 min - 8
Stir in the green parts of the sliced scallions. Serve immediately and enjoy!
⏱️ 1 min