Shanghai Noodles makes the perfect EASY weeknight meal. Best of all, takes only 20 minutes to make! Skip the takeout — this authentic dish is so much better!
Shanghai Fried Noodles was one of our favorite dishes we had on our visit to Shanghai a few years ago.
My family loves any type of stir-fried noodles and there was just something about this dish that made it stand out.
Maybe it was the savory sauce paired with the chewy noodles? Well whatever it was, I knew it was one of the best and most amazing noodles we had on our entire Asian trip!
Ever since we got back, I’ve been trying to recreate those noodles. And after a few tries, I’m so happy to say that these were our favorite batch.
Plus the great thing about Shanghai Noodles is that they are not very hard to make. Just be sure to have all the ingredients prepped in advance.
These Shanghai Noodles come together quickly and are just perfect for busy weeknights. This dish is now on regular rotation at our house since my kids are big noodle fans.
Shanghai Noodles – Easy to customize
So what makes this authentic noodle dish unique?
It’s typically made using thick and chewier Shanghai-style noodles. The chewy texture pairs perfectly with the savory and delicious flavor from the sauce and meat.
- If you can’t find fresh Shanghai noodles, use udon noodles or cooked fettuccine noodles instead.
- This dish would work well with chicken or beef if that’s what you have.
- For a meatless version, swap out the meat for mushrooms.
Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage
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!
- 1 lb (484 grams) fresh Shanghai-style noodles (can substitute with Udon or cooked fettuccine noodles)
- 1/2 - 3/4 pound lean ground pork
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons grated fresh ginger
- 2 garlic cloves, finely minced
- 2/3 cups thinly shredded Napa cabbage
- 1 green onion, thinly sliced
- Sesame seeds, for garnish
- 2 tablespoons water
- 1 1/2 tablespoons low sodium soy sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon oyster sauce
- 3 teaspoons dark soy sauce*
- 2 teaspoons Chinese cooking wine or dry sherry
- 1 teaspoon brown sugar
- 1/8 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 1/4 teaspoon Sriracha sauce or red pepper flakes, to taste (optional)
- In a medium bowl, season pork with salt and pepper. In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
- Heat cooking oil in a wok or heavy skillet on medium high heat. Add pork, and crumble while breaking up large lumps. Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes. Mix in cabbage and stir-fry until tender. Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
- Remove from heat and garnish with sesame seeds.
If you can't find dark soy sauce, replace with 3 teaspoons soy sauce instead.
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Products I used in this recipe: