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 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
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
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried, cooked according to package directions
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups napa cabbage, chopped
- 1 carrots, julienned
- 3 scallions, sliced, for garnish
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
In a small bowl, whisk together the dark soy sauce, light soy sauce, Shaoxing wine, granulated sugar, and chicken broth for the sauce. Set aside.
⏱️ 2 min
- 3
Cook the Shanghai noodles according to package instructions until al dente. Drain well and set aside. If using fresh noodles, you may not need to cook them separately, check package directions.
⏱️ 8 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over 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 minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the chopped napa cabbage and julienned carrots to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp.
⏱️ 4 min
- 7
Return the cooked pork to the wok. Add the cooked noodles and pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and vegetables 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. Serve immediately, garnished with sliced scallions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
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 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
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
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried, cooked according to package directions
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups napa cabbage, chopped
- 1 carrots, julienned
- 3 scallions, sliced, for garnish
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
In a small bowl, whisk together the dark soy sauce, light soy sauce, Shaoxing wine, granulated sugar, and chicken broth for the sauce. Set aside.
⏱️ 2 min - 3
Cook the Shanghai noodles according to package instructions until al dente. Drain well and set aside. If using fresh noodles, you may not need to cook them separately, check package directions.
⏱️ 8 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over 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 minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the chopped napa cabbage and julienned carrots to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp.
⏱️ 4 min - 7
Return the cooked pork to the wok. Add the cooked noodles and pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and vegetables 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. Serve immediately, garnished with sliced scallions.
⏱️ 3 min