Main CourseDinner

Shanghai Fried Noodles

Name: Shanghai Fried Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 450 g shanghai noodles fresh, thick; 250 g pork shoulder thinly sliced; 2 tbsp soy sauce; 1 tsp cornstarch; 1 tsp sesame oil; 2 tbsp vegetable oil; 3 clove garlic minced; 1 tbsp ginger grated; 200 g napa cabbage chopped; 100 g shiitake mushroom sliced; 2 tbsp dark soy sauce; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 0.5 tsp white pepper; 2 pcs scallion chopped

This classic Shanghai dish features thick, chewy noodles stir-fried with tender pork, crisp cabbage, and earthy mushrooms in a savory sauce. It's a satisfying and flavorful meal that comes together quickly for a weeknight dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gshanghai noodles, fresh, thick
250 gpork shoulder, thinly sliced
2 tbspvegetable oil
3 clovegarlic, minced
1 tbspginger, grated
200 gnapa cabbage, chopped
100 gshiitake mushroom, sliced

marinade

2 tbspsoy sauce
1 tspcornstarch
1 tspsesame oil

sauce

2 tbspdark soy sauce
2 tbsplight soy sauce
1 tbspoyster sauce
1 tspsugar
0.5 tspwhite pepper

garnish

2 pcsscallion, chopped

Equipment

tongs · wok · large pot · mixing bowls

The method

Step by step

1
In a medium bowl, combine the pork shoulder with soy sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.
About 15 min
Cook’s note: Marinating the pork ensures it stays tender and flavorful.
2
Cook the shanghai noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking, then set aside.
About 5 min
Cook’s note: Do not overcook the noodles, as they will cook further in the stir-fry.
3
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper for the sauce.
About 1 min
4
Heat vegetable oil in a large wok or skillet over high heat until shimmering.
About 1 min
Cook’s note: Ensure the wok is very hot for a proper stir-fry.
5
Add the marinated pork to the wok and stir-fry until cooked through and lightly browned, about 2-3 minutes. Remove the pork from the wok and set aside.
About 3 min
Cook’s note: Avoid overcrowding the wok; cook the pork in batches if necessary.
6
Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the napa cabbage and shiitake mushrooms to the wok and stir-fry for 2-3 minutes until slightly softened.
About 3 min
8
Return the cooked pork to the wok along with the cooked shanghai noodles.
9
Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously to ensure the noodles are evenly coated.
About 2 min
Cook’s note: Use tongs or two spatulas for easier mixing.
10
Continue stir-frying for another 2-3 minutes, allowing the sauce to thicken and coat the noodles.
About 3 min
11
Garnish with fresh scallions before serving hot.

Keep it good

Storage

Store leftover Shanghai fried noodles in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if dry.