Stir-Fried Shanghai Noodles made with stir-fried pork, Napa cabbage, garlic and a rich and flavorful sauce. You can skip the take-out with this super easy and delicious meal!
Shanghai Fried Noodles is a super easy dish to make, with only a few ingredients. Once you have all the ingredients on hand, it can be made and on the table within 15-20 minutes.
It’s delicious and full of flavor and is sure to be a hit with everyone in your family. We had this dish often when we visited Shanghai many years ago and I was finally able to recreate that great savory flavor mixed with the classic Shanghai thick chewy noodles.
You can definitely substitute the ground pork for chicken or any other protein of your choice as well as the Napa cabbage with spinach.
The great thing about any noodle dish is that you can sub or leave out any of the ingredients to your liking. If you’re a vegetarian/vegan, simply leave out the meat and replace it with some mushrooms instead.
What makes Shanghai Fried Noodles unique are that they are often made with thicker and chewier noodles. If you aren’t able to find these in your local Asian supermarket, feel free to use Udon or Spaghetti noodles instead.
Hope you love this dish as much as we do! It will be hard not to fall in love with this savory and delicious dish after just one bite!
- 1 package of Shanghai noodles, fresh (or substitute with thick Chow Mien 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 or granulated 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.
- 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 fresh shanghai noodles. **If using dry, cook according to package instructions first.
- 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.
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