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By Chris Joe
5 from 16 votes
Jan 10, 2023, Updated Nov 20, 2023
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These Shanghai Fried Noodles come together in under 20 minutes and are packed with incredible flavor and umami! The pork is marinated and stir fried in the hot wok with mushrooms, scallion, cabbage, and a sweet and savory sauce that is so delicious! I hope you enjoy this recipe for my Shanghai Fried Noodles.
Watch the Shanghai Fried Noodles Recipe Video Below!
Ingredients for Shanghai Fried Noodles
This Shanghai Fried noodle recipe is comfort in a bowl! Here is what you’ll need for the recipe:
Noodles + Vegetables
- 1lbShanghai noodlessub udon
- 2cupsTaiwanese cabbagesliced into 1/2″ ribbons
- 2cupsshiitake mushroomssliced
- 4scallionscut into 2″ pieces
- 2 cups baby bok choy, sliced
Pork
- 1lbpork loin or pork bellysliced into 1/2″ strips
- 1/2tspwhite pepper
- 1/2tspkosher salt
- 2tbsplight soy sauce
- 1tbspshaoxing wine
- 1/2tbspcornstarch
- 1tbspneutral oil
Sauce
- 2tbspoyster sauce
- 2tbsplight soy sauce
- 1tbspdark soy sauce
- 1/2tbspsugar
- 1/4tspwhite pepper
- 1/4tspmsgoptional
- 1/4cupchicken broth – I always recommend Kettle & Fire – use code CJPINS for 20% off your order here!
- 1/2tbspcornstarch
- 2tspsesame oiloptional
INGREDIENTS TIPS
NOODLES
I used fresh Shanghai noodles by the brand “Golden World” – I get these from the refrigerated section of my local 99 Ranch store. If you cannot find these, you can sub with your preferred long noodle.
PROTEIN
I used sliced pork loin in this recipe but if you prefer, you can substitute with a different cut like pork belly or pork shoulder (or leave it out altogether for a vegetarian option).
LIGHT vs. DARK SOY SAUCE
Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. If you don’t have dark soy sauce on hand, you can sub with oyster sauce.
SHAOXING WINE
If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
WHITE PEPPER
I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
Shanghai Fried Noodles: Recipe Instructions
Prep your ingredients
This dish does not take long to make, and most of the work is prepping the ingredients. Slice the scallions, mushrooms, cabbage and tofu. Marinate the pork with white pepper, kosher salt, light soy sauce, Shaoxing wine, cornstarch and neutral oil.
Slice and marinate the pork
Slice your pork loin into 1/2″ wide strips. You want these to be thin strips so they marinate and cook evenly in the stir fry!
Marinate the pork with kosher salt, white pepper, light soy sauce, Shaoxing wine, cornstarch and neutral oil for about 15 minutes while you prepare the rest of your vegetables and mix the sauce.
Cook the noodles
Cook your noodles in boiling water for 2-3 minutes less than package directions or until VERY “al dente”. I am intentionally cooking these noodles to be under done because they will cook and finish in the wok when the final dish is assembled!
Rinse the noodles
Rinse and drain the noodles to remove any excess starch from the noodles. We want to also prevent any clumping of the noodles prior to adding them to the stir fry.
Brown the marinated pork
Over medium high heat in 2 tbsp of oil, fry your pork strips until golden brown, which should take about 3-4 minutes depending on your pan and heat. Once they are golden brown, remove them from the pan, keeping the leftover oil.
Stir fry the vegetables
Add another tablespoon of oil if needed, then turn the heat to high and stir fry the mushrooms for 30 seconds.
Add the sliced cabbage and scallions and stir fry for another 1-2 minutes or until you can see a visible char on the cabbage and scallions.
Finish the Shanghai Fried Noodles
Now it’s time to put the final dish together! While keeping the heat on high, add back the noodles, pork, and finally the sliced baby bok choy along with the mixed sauce and pour it along the edge of the pan. Mix thoroughly until the sauce thickens slightly and evenly coats and the bok choy is wilted. Continue cooking until the noodles are cooked to your liking and finish with sesame oil if desired. Enjoy!
RECIPE TIPS
UNDERCOOK YOUR NOODLES
Don’t forget that your noodles will finish cooking in the wok/pan! I always cook my noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the wok/pan!
CUT YOUR VEGETABLES!
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!
SUCCESS IS IN THE PREP!
Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, noodles, and vegetables ready and easily accessible during the cooking process.
If you liked this Shanghai Fried Noodle recipe, check out some of the most popular Chinese Take-Out recipes on the blog!
- Chicken Lo Mein
- Shrimp Fried Rice
- Beef and Broccoli
- Sesame Chicken
- String Bean Chicken
5 from 16 votes
Shanghai Fried Noodles
By: Chris Joe
Servings: 4
Prep: 20 minutes mins
Cook: 15 minutes mins
Save
These super easy Shanghai Fried Noodles are so delicious and quick to make! The wok fried pork and chewy noodles coated in a rich, savory soy-based sauce and crisp vegetables in mushrooms make this a wonderful weeknight dinner!
Ingredients
Noodles + Vegetables
- 1 lb Shanghai noodles, sub udon
- 2 cups Taiwanese cabbage, sliced into 1/2" ribbons
- 2 cups shiitake mushrooms, sliced
- 4 scallions, cut into 2" pieces
- 2 cups bok choy, sliced in half
Pork
- 1 lb pork loin or pork belly, sliced into 1/2" strips
- 1/2 tsp white pepper
- 1/2 tsp kosher salt
- 2 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1/2 tbsp cornstarch
- 1 tbsp neutral oil
Sauce
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tbsp sugar
- 1/4 tsp white pepper
- 1/4 tsp msg, optional
- 1/4 cup chicken broth
- 1/2 tbsp cornstarch
- 2 tsp sesame oil, optional
US Customary – Metric
Instructions
Marinate pork in white pepper, light soy sauce, Shaoxing wine, cornstarch and neutral oil for 15 minutes.
Mix together oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, msg, chicken broth, and cornstarch for your sauce.
Cook noodles until VERY al dente (2-3 minutes less than package directions); drain and rinse under cold water.
Fry pork in a hot pan over medium high heat with neutral oil until pork is golden brown (3-4 minutes); remove into a bowl.
Add 1 tbsp of neutral oil and turn the heat to high. Saute mushrooms for 30 seconds followed by cabbage and scallions. Stir fry for 1-2 mintues until charred.
Add back noodles, pork, and pre-mixed sauce into pan with vegetables and add the sliced bok choy; mix together and cook for 3-4 minutes over medium high heat or until noodles are cooked to your liking.
Finish with sesame oil & enjoy!
Additional Info
Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
