Shanghai Fried Noodles
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover Shanghai fried noodles in an airtight container in the refrigerator.
Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if dry.
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