Shanghai Fried Noodles (2024)

​Ingredients​

Please scroll down to below recipe card for exact measurements.

• Fresh thick wheat noodles: These noodles can be found at most Asian grocers in the refrigerated section. Or substitute with udon noodles and prepare according to package instructions.
• Pork loin: or substitute with pork belly or ground meat
• Napa cabbage: or substitute with green cabbage, bok choy or yu choy sum
• Shiitake mushrooms: or substitute with button or cremini mushrooms
• Green onions
• Garlic
• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Pork marinade

• Regular soy sauce:or substitute with low sodium soy sauce or light soy sauce.
• Cornstarch: or potato starch, tapioca starch or rice flour
• Neutral oil: this creates moisture in the pork.
• Shaoxing wine: this is a Chinese rice wine or substitute with Dry sherry or rice vinegar
• White pepper or black pepper

Noodle sauce

• Dark soy sauce: this is thicker and darker than regular soy sauce. But if you can't find it substitute with more regular soy sauce.
• Regular soy sauce
• Oyster sauce: or substitute with vegetarian stir fry sauce
• Chinese black vinegar: or substitute with rice vinegar or white vinegar
• Shaoxing wine: or substitute with dry sherry or rice vinegar
• White granulated sugar: to balance out the salty flavors
• Sesame oil: omit if allergic
• Cornstarch: or potato starch, tapioca starch or rice flour
• Chicken stock: or substitute with beef stock.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.

Expert Tips

• Do not overcook the noodles as they only take a couple minutes to cook.
• Marinate the pork as the marinade will velvet the meat making it tender.
• Prepare the ingredients before cooking as the process is fast!
• Rinse the noodles with cold water to make them chewier!
• Don't overcook the noodles! Once it's tossed with the other ingredients, remove it off the heat.

Storage

• Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
• Freezer friendly? I would not recommend freezing these noodles as the cabbage will become mushy.

Do I need a wok to cook this?

No, a large pan will work fine! But if you want that smoky taste that you'll find in most Asian takeout, use a steel wok. When the oil hits the hot steel, it creates a smoke in the air that envelops the food making it taste smoky.

Can I make this in advance?

This can be made in advance and stored in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.

• 1 lb fresh wheat noodles or sub with udon noodles
• ½ lb pork loin or sub with pork belly
• 3 cups Napa cabbage chopped
• ½ cup shiitake mushrooms sliced
• 1 cup green onions sliced into 1 inch long pieces
• 3 cloves garlic minced
• 2 tablespoon vegetable oil or any neutral oil

Pork marinade:

• 2 teaspoon regular soy sauce
• 2 teaspoon Cornstarch
• 1 tablespoon vegetable oil or any neutral oil
• 1 teaspoon Shaoxing wine or sub with Dry Sherry
• ⅛ teaspoon white pepper

Noodle sauce:

• 2 tablespoon dark soy sauce
• 1 tablespoon regular soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chinese black vinegar or sub with rice vinegar
• ½ tablespoon Shaoxing wine or sub with Dry Sherry
• 1 teaspoon white granulated sugar
• 1 teaspoon sesame oil optional
• ½ tablespoon cornstarch
• ½ cup chicken stock unsalted

• Thinly slice pork loin into 1 cm wide pieces. Transfer sliced pork into a medium bowl.

• Marinade sliced pork with Marinade ingredients as listed above. Marinate pork for 20 minutes at room temperature.

• In a small bowl, combine noodle sauce ingredients. Set aside.

• In large pan filled with boiling hot water, blanch noodles for 2 minutes until Al dente and strain immediately. Do not overcook. Rinse under running cold water to remove any residual starch. Shake out any excess water.

• In a large pan or wok on medium high heat, add vegetable oil. Once oil is hot, add garlic and marinated pork. Fry until pork is about 75% cooked.

• Add cabbage, green onions and mushrooms. Stir-fry until wilted.

• Add cooked noodles and noodle sauce. Toss until noodles are coated in sauce and most of sauce has evaporated, a couple of minutes. Serve and enjoy!