Life Made Sweeter

Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage





Sometimes when our lil guy is napping, Ty and I reminisce about all the places we have traveled to before our lil guy came along.

We loved travelling back then, you get to learn so much about different cultures – especially your own.




Ty’s grandparents were originally from Guangdong, China and in 2008, Ty and I got to visit various cities in China for the first time.

It was definitely an eye-opening experience for both of us.  Since we both grew up in Canada, it was a big culture shock for us when we arrived to the bustling crowds and to see how people lived in China.

We also experienced a big language barrier since we don’t speak much Mandarin.  Luckily Ty was able to communicate better with the locals than I was and he was able to find many local restaurants that were gems.




Shanghai was one of our favorite cities we visited in China. It had a great mix of ultramodern skylines along with the charm of Old Shanghai and the fascinating former French Concession.

I have always thought about the Shanghai noodles we had while we were there and 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.

If you aren’t able to find Shanghai noodles, then feel free to use thick Chow Mien noodles or any other thick chewy noodles like Udon or even Spaghetti noodles.  The results will still be great.

Yummy goodness in every bite!





Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage

Prep Time: 12 minutes

Cook Time: 15 minutes

Yield: 4 servings

Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage


  • 1 package of Shanghai noodles, fresh (or substitute with thick Chow Mien or spaghetti noodles)
  • 1/2 lb ground pork
  • 1 1/2 tablespoons fresh ginger, finely minced
  • 2 cloves of garlic, finely minced
  • 1/2 head Napa cabbage, thinly sliced
  • Sauce
  • 1 tablespoon + 1 teaspoon of soy sauce
  • 1 tablespoon of sesame oil
  • 1/2 tablespoon of dark soy sauce
  • 1/2 tablespoon of oyster sauce
  • 2 teaspoons of Chinese cooking wine or mirin
  • 1 teaspoon of brown sugar or granulated sugar
  • 1/2 teaspoon of white pepper
  • 1 tablespoon of potato or cornstarch, dissolved in 1/2 cup of water
  • Sriracha sauce (optional)
  • salt and pepper to taste


  1. Marinate the ground pork with salt, pepper and 1/2 teaspoon of soy sauce.
  2. Wash and dry the Napa cabbage. Slice thinly and set aside. IMG_0186.jpg
  3. In a small bowl, add sesame oil, soy sauce, dark soy 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.
  4. Heat the oil in a wok or heavy skillet on medium high heat and fry the minced garlic and ginger for one minute. IMG_0198.jpg
  5. Stir in the pork and cook until done. Remove the pork and set aside. IMG_0196.jpg
  6. Add the other half of the ginger and garlic and cook for one minute. Add the cabbage and stir until tender. IMG_0199.jpg
  7. Add the pork back into the wok and stir for 30 seconds
  8. Toss in the fresh shanghai noodles. IMG_0192.jpg **If using dry, cook according to package instructions first.
  9. Add the sauce ingredients and toss to combine. Add salt and pepper to taste and/or Srirarcha for some spice.
  10. Add the potato/corn starch water. Toss well for another minute to combine.
  11. Remove from heat and toss with sesame seeds and serve immediately.
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22 Thoughts on “Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage

  1. Gina - Dinner serves Five on April 24, 2013 at 9:12 pm said:

    Thanks for the recipe! Always looking for new noodle dishes and this looks lovely!

  2. Oh yum! Looks delicious. I’m always looking for new ways to make noodles. Thanks for sharing your lovely recipe.

  3. Marla @ One Dish Wonderfuls on April 26, 2013 at 7:15 am said:

    I also visited Shanghai a few years back and loved this dish! Thanks for the recipe, I will have to try it some time.

  4. Sarah - Dine and Dishes on April 29, 2013 at 7:50 am said:

    Yum, this noodle dish looks amazing!

  5. Adding this to the list of recipes to try, I love Shanghai noodles when I order them here in restaurants, would love to be able to make my own!

    • Thanks Pamela! That’s how I felt before too but I am happy I am able to make this at home now. Please let me me know how it turns out if you give it a try:)

  6. Janet on May 24, 2013 at 10:14 pm said:

    This looks so tasty! I am going to make it. Keep the asian dishes coming because I want to try them out.

  7. Thanks for sharing this recipe! I am planning to make this dish with just vegetables, but is the corn starch mix still needed when making this meal? Thanks for the help.

    • Hi Ian, the cornstarch/potato starch mixture is not absolutely necessary but it makes the sauce thicker and into a nice gravy. The resulting noodles will still have a nice flavor but there won’t be any thick gravy sauce to coat the noodles which I think enhances the flavor but it can certainly be left out. Thanks for stopping by and hope the noodles turn out for you :)

  8. Wendy on August 7, 2013 at 8:01 pm said:

    Does the size of the pot for boiling the water in for the noodles make a difference? When mine was cooking…the water got a slurry almost.

    Mine didn’t look as nice as yours but the taste was really good! Will make again.

    • Hi Wendy, I didn’t boil the noodles as I used fresh shanghai noodles and simply added them into the wok as I was stir frying. If you are using dry noodles, you would cook those first before stir frying the other ingredients and add the noodles into the wok once you have stir-fried the meat and veggies. The size of the pot shouldn’t matter as long as you cook the dry noodles according to the package instructions. Hope that helps and glad you enjoyed the taste of the noodles though :) Thanks for stopping by :)

  9. mohindar on September 7, 2013 at 9:52 am said:

    its so yummy to read your articles. simply mouth watering…

  10. Catherine McP on January 16, 2014 at 2:14 pm said:

    Hi, was just wondering if thats 2 lbs of ground pork or 1/2 lb? This looks really great and I have fresh Shanghai noodles right now. Thanks!

    • Hi Catherine, I used 1/2 lb of ground pork but feel free to use more or less if you prefer and adjust the amount of seasoning according to how much you use:) Thanks so much for stopping by and hope that helps and you like how it turns out:)
      P.S I just updated my website theme so that’s why the hearts seem to cover the beginning of the recipes but if you click on save or print recipe, the hearts disappear:)

  11. Lindsey on August 5, 2014 at 8:59 pm said:

    I made this tonight and my husband and I absolutely loved it!!!! I used 1lb ground pork and doubled the sauce. Can’t wait to try more of your recipes!

    • Hi Lindsey, I’m so glad to hear that you and your husband loved this:) It is one of our favorite noodle dishes too! Thanks so much for stopping by to let me know and so happy to have you here :)

  12. The recipe looks so delicious! I love noodles stir-fry and yours look really good! Will definitely try out the recipe :)
    Maggie recently posted…Bang Bang Chicken

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