The best Shanghai Noodles with the most authentic flavorful sauce is so EASY to make in just 20 minutes using stir-fried pork, Napa cabbage, garlic drenched in a rich and flavorful sauce. You can skip the take-out with this super easy and delicious meal!
Shanghai Fried Noodles was one of our favorite dishes we had when we visited Shanghai a few years ago. My husband and I love any type of stir-fried noodles but the first time we tried Shanghai Noodles, the flavors were just mind blowing!
I make a lot of Asian noodles regularly and I was so excited when I was able to recreate the flavors for our favorite dish we had many years ago. The great thing about Shanghai Noodles is that it’s actually really easy to make. Once you have all the ingredients on hand, it can be made and on the table in under 30 minutes.
What makes this authentic noodle dish unique is that it’s typically made using thick and chewier noodles. The chewy texture pairs perfectly with the savory and delicious flavor from the sauce and meat.
And although it’s generally made with pork, you can definitely swap it out for chicken or any other protein of your choice. Or simply leave out the meat and replace it with some mushrooms if you want to keep this a meatless dish.
This dish works best if you are able to find the fresh thick and chewy noodles from your local Asian supermarket. If not, a great substitute would be either Udon, Fettucine or even thick spaghetti noodles.
Shanghai Noodles are perfect for weeknights since it comes together quickly. It’s always a hit with my family and my kids love slurping these noodles up!
- 1 lb package of Shanghai noodles, fresh (or substitute with thick Udon, fettucine or spaghetti noodles)
- ½ lb ground pork
- 1½ tablespoons fresh ginger, finely minced
- 2 cloves of garlic, finely minced
- ½ head Napa cabbage, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- 2 teaspoons Chinese cooking wine or dry sherry
- 1 teaspoon of brown sugar
- ½ teaspoon of white pepper
- 1 tablespoon of potato or cornstarch, dissolved in ½ cup of water
- Sriracha sauce (optional)
- salt and black pepper to taste
- Marinate the ground pork with salt, pepper and ½ teaspoon of soy sauce.
- Wash and dry the Napa cabbage. Slice thinly and set aside.
- In a small bowl, add sesame oil, soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, brown sugar, white pepper, salt and black pepper and stir. Set aside. Combine potato starch and warm water to another small bowl and set aside.
- **If using dry noodles, cook according to package instructions first and drain.
- Heat the oil in a wok or heavy skillet on medium high heat and fry half of the the minced garlic and ginger for one minute.
- Stir in the pork and cook until done. Remove the pork and set aside.
- Add the other half of the ginger and garlic and cook for one minute. Add the cabbage and stir until tender.
- Add the pork back into the wok and stir for 30 seconds
- Toss in the noodles.
- Add the sauce ingredients and toss to combine. Add salt and pepper to taste and/or Sriracha for some spice.
- Add the potato/corn starch water. Toss well for another minute to combine.
- Remove from heat and toss with sesame seeds and serve immediately.
Products I used in this recipe: