Shanghai Fried Noodles (上海粗炒面)

Shanghai Fried Noodles recipe with thick wheat noodles

Shanghai Fried Noodles (上海粗炒面) are thick, chewy noodles stir-fried with your choice of protein and fresh vegetables, making for a delicious and satisfying meal. This recipe serves four and is perfect for a quick weeknight dinner or a comforting dish to share with family and friends.

Ingredients

For the Noodles:

• 12 oz (340 g) Shanghai noodles (or substitute with udon noodles)
• Salt (for boiling water)

For the Protein:

• 1 lb (450 g) pork shoulder or pork tenderloin, sliced into thin strips
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1/8 teaspoon ground white pepper
• 1 tablespoon vegetable oil (for cooking)

For the Vegetables:

• 2 tablespoons vegetable oil (for stir-frying)
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 6 shiitake mushrooms, sliced (or any mushrooms of your choice)
• 2 cups Napa cabbage, chopped into ribbons
• 2 green onions, cut into 2-inch pieces (for garnish)

For the Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil
• 1/4 cup chicken broth (or water)

Instructions

Step 1: Marinate the Protein

1. Combine Marinade Ingredients: In a medium bowl, mix sliced pork with soy sauce, cornstarch, sugar, and ground white pepper. Let it marinate for about 15 minutes at room temperature while you prepare the other ingredients.

Step 2: Cook the Noodles

1. Boil Water: In a large pot, bring salted water to a boil.
2. Cook Noodles: Add the Shanghai noodles and cook according to package instructions until just al dente (about 5–7 minutes). Drain and rinse under cold water to remove excess starch. Set aside.

Step 3: Stir-Fry the Ingredients

1. Heat Oil in Wok: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Cook Pork: Add the marinated pork to the hot oil and stir-fry for about 3–4 minutes until cooked through and golden brown. Remove from the pan and set aside.
3. Add More Oil: If necessary, add another tablespoon of vegetable oil to the pan.
4. Sauté Aromatics: Add sliced onion and minced garlic to the wok. Stir-fry for about 30 seconds until fragrant.
5. Add Vegetables: Stir in sliced shiitake mushrooms and Napa cabbage. Cook for about 2–3 minutes until the vegetables are tender yet crisp.

Step 4: Combine Noodles and Sauce

1. Mix Everything Together: Return the cooked pork to the wok along with the drained noodles.
2. Add Sauce Ingredients: In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, sesame oil, and chicken broth. Pour this sauce over the noodles and stir to combine.
3. Stir-Fry Until Heated Through: Continue to stir-fry for an additional 2–3 minutes, ensuring everything is heated through and well coated in sauce.

Step 5: Serve

1. Garnish and Enjoy: Serve your Shanghai Fried Noodles hot, garnished with chopped green onions if desired.

Tips for Perfect Shanghai Fried Noodles

Noodle Type: For the best texture, use Shanghai noodles or thick udon noodles, as they hold up well during stir-frying.

Protein Substitutions: Feel free to use chicken, beef, or tofu based on your preference.

Add More Vegetables: Customize the dish by adding other vegetables like bell peppers, bok choy, or carrots for extra flavor and nutrition.

High Heat: Stir-frying at a high temperature helps achieve that desirable wok hei (the "breath of the wok"), enhancing the dish’s flavor.

 

This unique and flavorful Shanghai Fried Noodles recipe is sure to please everyone at the table. Enjoy your homemade dish!

Discover more about Chinese noodles