Shanghai Stir-Fried Noodles with Pork
- camissonia
- Nov 20
- 1 min read
Simple is good, and it doesn't get any simpler or 'gooder' than this dish. This is a traditional Shanghainese dish with the requisite dose of sweet & savory flavors. The noodles for this recipe are generally of the thicker, chewier variety (available fresh in most Chinese markets) or else you can substitute with the more ubiquitous Japanese udon noodles.
1
Note on the sauce:
*Fresh Shanghai noodles are found in the refrigerated section of many Asian markets. They also freeze well.
If you can't source these, you can substitute with the more readily available fresh Udon noodles.
2
Note on the sauce:
**Dark soy sauce is thicker and a tad sweeter than regular soy sauce.
Notes
1
Thinly slice the pork into 1" x 2" pieces; marinate in 1 tbsp soy sauce, 1 tbsp rice wine and 1 tsp of cornstarch. Cover with plastic wrap & place in the refrigerator at least 30 minutes up to overnight.
2
Combine the sauce ingredients together in a measuring cup or bowl; set aside.
3
In the meantime, fill a medium stock pot with water and bring to a boil. Add the noodles and cook per instructions until al dente (about 8 -10 minutes). Drain the noodles into a colander, then toss with a couple teaspoons of vegetable oil; set aside.
4
Prep the vegetables.
Heat 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Sauté the pork and cook 1-2 minutes or until just browned. Add sliced shiitakes and cook until they start to soften; add the garlic, scallions, sliced bok choy or napa cabbage and toss for 1-2 minutes or until wilted.
Remove the pork & cabbage mixture to a bowl and set aside.
5
Add 1 tbsp of vegetable oil to the same pan and bring up to heat over high heat. Stir in the reserved noodles, toss well, then add in the sauce.
6
Add the pork-cabbage mixture and spinach (if using).
7
Plate and serve immediately.
Instructions
1 lb fresh Shanghai noodles (or Udon noodles)*
1/2 lb pork loin or pork shoulder
1 tbsp soy sauce
1 tbsp rice wine or Shaohsing wine
1 tsp cornstarch
Pork & marinade
2 tbsp soy sauce
2 tbsp dark soy sauce**
1 tbsp water
2 tsp black vinegar
2 tsp sesame oil
2 tbsp sugar
1/4 tsp white pepper
Sauce
4 cloves garlic minced or thinly sliced
4 scallions cut into 1" sections
8 oz fresh shiitake mushrooms stemmed & thinly sliced
4 cups thinly sliced bok choy or napa cabbage
2 cups spinach leaves (optional)
Vegetables
%20(1).jpg)
Shanghai Stir-Fried Noodles with Pork
Prep Time
30 min
Cooking Time
15 min
Rest Time
0 min
Total Time
45 min
Comments