Shanghai Fried Noodles have a way of transporting me straight back to the bustling streets of Chinatown. I remember the first time I tried them – the incredible aroma of savory sauce, tender pork, and crisp vegetables hitting me before I even saw the dish. The thick, chewy noodles were coated in this rich, umami-packed sauce that just begged for more. Making easy Shanghai fried noodles at home feels like capturing a little bit of that magic. The combination of flavors and textures is simply irresistible. Let’s get cooking!
Why You’ll Love This Shanghai Fried Noodles
Get ready to fall in love with this incredible dish! It’s the perfect weeknight meal that delivers big on flavor without a lot of fuss.
- Incredible savory taste with a satisfying chew from the noodles.
- Super quick prep and cook time makes it ideal for busy evenings.
- A healthier alternative to takeout, packed with lean protein and veggies.
- Budget-friendly ingredients make this a cost-effective meal for the whole family.
- These Chinese noodles are a guaranteed crowd-pleaser, even picky eaters love them.
- The satisfying texture of the Chinese noodles paired with the rich sauce is divine.
- It’s a complete meal in one bowl, simplifying cleanup.
- Easily customizable with your favorite vegetables or protein.
Ingredients for Shanghai Fried Noodles
Gather these essentials for a truly authentic experience. These ingredients come together to create the magic of classic pork noodles.
- 4 dried shiitake mushrooms – soak them in hot water until tender, about 15 minutes.
- 8 oz pork tenderloin, julienned – this is for our savory pork component.
- 1 tablespoon Shaoxing wine – adds a lovely depth to the pork marinade.
- 2 teaspoons light soy sauce – for the pork marinade, adds a salty base.
- 1 tablespoon cornstarch – helps tenderize the pork and creates a light coating.
- 2 tablespoons light soy sauce – the backbone of our savory brown sauce.
- 1 tablespoon dark soy sauce – for color and a richer, molasses-like flavor.
- 1 tablespoon Shaoxing wine – adds complexity to the main sauce.
- 1 teaspoon sugar – balances the salty and savory notes.
- 1/4 teaspoon white pepper – a subtle spice that enhances the other flavors.
- 10 oz Shanghai thick noodles (or Japanese udon noodles) – the star of the show, providing that satisfying chew!
- 2 tablespoons vegetable oil – for stir-frying, a neutral oil works best.
- 12 oz baby bok choy, whites sliced into 1/2″ pieces, greens sliced into 1″ pieces – adds a fresh, crisp element.
- 3 scallions, sliced into 2″ pieces, white part halved lengthwise, white and green parts separated – for that essential aromatic finish.
How to Make Shanghai Fried Noodles
Making these delicious noodles at home is easier than you think! Just follow these simple steps to create a fantastic meal.
- Step 1: Start by marinating the pork. In a small bowl, combine the julienned pork tenderloin with 1 tablespoon Shaoxing wine, 2 teaspoons light soy sauce, and 1 tablespoon cornstarch. Give it a good mix until the pork is evenly coated. This helps tenderize it and creates a beautiful texture.
- Step 2: Prepare the flavor-packed sauce. In another small bowl, whisk together 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, and 1/4 teaspoon white pepper. This sauce is the heart of the dish, providing that signature savory and slightly sweet flavor.
- Step 3: Cook the noodles until they are just al dente, about 1 minute less than the package directions suggest. As soon as they’re cooked, drain them well and immediately rinse under cold water. This stops the cooking process and prevents them from sticking together. Drain them thoroughly again.
- Step 4: Now for the stir-fry magic! Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork in a single layer, letting it sear for about 1 minute before stirring until it’s cooked through. Transfer the cooked pork to a separate plate. Add the remaining 1 1/2 tablespoons of oil to the skillet. Toss in the scallion whites and sliced shiitake mushrooms, and stir-fry for about 1 minute until they become fragrant.
- Step 5: Add the prepared noodles to the skillet. Pour the sauce mixture over the noodles and toss everything gently with tongs to ensure the noodles are evenly coated in the savory sauce. Add the sliced bok choy whites, toss to combine, then cover the pan and let it steam for 2 minutes to soften them. Finally, add the bok choy greens, the separated scallion greens, and the cooked pork back into the skillet. Toss everything together until well combined and the bok choy greens are just wilted, about another 1-2 minutes. Taste and adjust seasoning if needed before serving hot.
Pro Tips for the Best Shanghai Fried Noodles
I’ve learned a few tricks over the years that really elevate this dish. Follow these tips for an amazing homemade experience!
- Use thick, chewy noodles like Shanghai noodles or udon. They hold up best to stir-frying and soak up the sauce wonderfully.
- Don’t overcrowd the pan when cooking the pork. Cook it in batches if necessary to ensure it sears properly and doesn’t steam.
- Prep all your ingredients before you start cooking. Stir-frying happens fast, and you won’t have time to chop or measure once things are in the wok.
- Taste and adjust the sauce before adding the greens and pork at the end. A little more soy sauce or a pinch of sugar can make all the difference.
What’s the secret to perfect Shanghai Fried Noodles?
The real secret is in the sauce and the noodles! A well-balanced sauce with the right ratio of soy, sugar, and aromatics is key. Using thick, chewy noodles that can stand up to the stir-frying process ensures a fantastic texture, making it a standout in Asian cuisine. The art of creating these flavors is a testament to the rich culinary traditions found in therapeutic cooking.
Can I make Shanghai Fried Noodles ahead of time?
You can prep most components ahead of time! Marinate the pork, mix the sauce, and chop all your vegetables. Store them separately in airtight containers in the refrigerator. Cook the noodles and stir-fry everything just before serving for the best texture and flavor.
How do I avoid common mistakes with Shanghai Fried Noodles?
A common pitfall is soggy noodles; rinse cooked noodles in cold water to stop them from overcooking. Another mistake is overcrowding the pan, which prevents proper searing of the pork. Cook in batches if needed for the best results. For more cooking tips, check out our about me page.
Best Ways to Serve Shanghai Fried Noodles
These savory noodles are a complete meal on their own, but they also pair wonderfully with a few simple sides to round out your meal. I love to serve them as is, letting the rich flavors shine.
- For a refreshing contrast, serve alongside a simple cucumber salad dressed with rice vinegar and sesame oil. The crispness of the cucumber and the tangy dressing cut through the richness of the noodles beautifully.
- A side of steamed broccoli or asparagus is also a great addition, offering a fresh vegetable component that complements the tender bok choy in the dish.
- If you’re looking for something more substantial, consider adding a light, clear soup like hot and sour soup or a simple egg drop soup to your meal.
Nutrition Facts for Shanghai Fried Noodles
Here’s a breakdown of the estimated nutritional content per serving of this delicious meal:
- Calories: 401 kcal
- Fat: 12.2 g
- Saturated Fat: 2.7 g
- Protein: 23.4 g
- Carbohydrates: 49.9 g
- Fiber: 3.1 g
- Sugar: 5.1 g
- Sodium: 940 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, you might find resources on weight loss recipes helpful.
How to Store and Reheat Shanghai Fried Noodles
Once you’ve enjoyed this delicious dish, you’ll want to know how to store any leftover noodles properly to keep them tasting great. After cooking, let the Shanghai Fried Noodles cool completely at room temperature for about an hour. This is important to prevent condensation that can make them mushy. Once cooled, transfer the noodles to an airtight container. You can store them in the refrigerator for 3 to 4 days. If you have a lot of leftovers or want to save them for longer, they also freeze beautifully for up to 3 months. Just ensure the container is freezer-safe.
To reheat, the best method for preserving texture is on the stovetop. Gently toss the noodles in a skillet with a splash of water or broth over medium heat until heated through. You can also microwave them, but be sure to cover them and heat in short intervals, stirring in between, to avoid drying them out.
Frequently Asked Questions About Shanghai Fried Noodles
What kind of noodles are best for Shanghai Fried Noodles?
For authentic Shanghai Fried Noodles, thick, chewy noodles are ideal. If you can’t find fresh Shanghai noodles, dried udon noodles are an excellent substitute. Their substantial texture holds up well to the stir-fry process and absorbs the savory sauce beautifully, making sure your Chinese noodles dish is perfect. You can find more information on noodle types in our guide to different types of vanilla, which, while not directly related, showcases our dedication to ingredient exploration.
Can I substitute the pork in Shanghai Fried Noodles?
Absolutely! This dish is very versatile. You can easily swap the pork for thinly sliced chicken breast, beef, shrimp, or even firm tofu for a vegetarian option. Just adjust the cooking time accordingly to ensure your protein is cooked through.
Why are my Shanghai Fried Noodles sticky?
Sticky noodles often result from overcooking or not rinsing them properly after boiling. Make sure to cook your noodles until they are al dente (one minute less than package directions) and then rinse them immediately with cold water to stop the cooking and prevent them from clumping. Stir-frying them with a little oil also helps keep them separated.
How can I make my Shanghai Fried Noodles spicier?
If you enjoy a bit of heat, you can easily add spice to your Shanghai Fried Noodles. Try adding a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce mixture. You could also drizzle some chili oil over the finished dish before serving for an extra kick.
Variations of Shanghai Fried Noodles You Can Try
Don’t be afraid to play with this classic recipe! These variations allow you to tailor the dish to your preferences and dietary needs, keeping the delicious essence of this Asian cuisine staple.
- Vegetarian Delight: Skip the pork and use extra firm tofu, pressed and cubed, or add more mushrooms like shiitake and oyster. You can also toss in some snap peas or edamame for extra green goodness.
- Spicy Kick: For those who love heat, add a tablespoon of chili garlic sauce or a pinch of red pepper flakes to the main sauce mixture. A drizzle of chili oil over the top before serving is also a fantastic way to add a fiery punch.
- Seafood Sensation: Swap the pork for peeled and deveined shrimp or calamari. Add them towards the end of the stir-fry process, as seafood cooks much faster than pork.
- Gluten-Free Option: Use gluten-free udon noodles or rice noodles instead of traditional Shanghai noodles. Ensure your soy sauce is also gluten-free (tamari is a good substitute).
Shanghai Fried Noodles: Irresistible 1-Pan Meal
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy Shanghai Fried Noodles, a classic Chinese stir-fry featuring thick, chewy noodles, tender pork, and crisp bok choy coated in a rich, savory brown sauce. This homestyle dish is quick to prepare and offers a satisfying one-bowl meal.
Ingredients
- 4 dried shiitake mushrooms
- 8 oz pork tenderloin, julienned
- 1 tablespoon Shaoxing wine
- 2 teaspoons light soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 10 oz Shanghai thick noodles (or Japanese udon noodles)
- 2 tablespoons vegetable oil
- 12 oz baby bok choy, whites sliced into 1/2” pieces, greens sliced into 1” pieces
- 3 scallions, sliced into 2” pieces, white part halved lengthwise, white and green parts separated
Instructions
- Soak dried shiitake mushrooms in hot water until tender (about 15 minutes). Drain and slice into strips.
- Marinate pork by combining it with Shaoxing wine, light soy sauce, and cornstarch in a small bowl. Mix well.
- Prepare the sauce by combining light soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper in a small bowl.
- Boil the noodles until al dente, 1 minute less than package instructions. Drain, rinse with cold water to stop cooking, and drain again.
- Heat 1/2 tablespoon of oil in a large skillet over medium-high heat. Add pork in a single layer and cook for 1 minute, then stir until cooked through. Transfer pork to a plate.
- Add the remaining 1 1/2 tablespoons oil to the skillet. Add scallion whites and shiitake mushrooms, stir-frying for 1 minute to release fragrance.
- Add the prepared noodles to the skillet and toss with tongs to coat with oil. Pour in the sauce and toss until noodles are evenly coated.
- Add the bok choy whites, stir to mix, cover the pan, and steam for 2 minutes.
- Add the bok choy greens, scallion greens, and cooked pork. Toss to mix well. Cover the pan and cook for another 1-2 minutes until bok choy is softened.
- Taste and adjust seasoning if needed. Transfer to a platter and serve hot.
Notes
- If fresh Shanghai noodles are unavailable, 8 oz of dried udon noodles can be substituted.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 5.1 g
- Sodium: 940 mg
- Fat: 12.2 g
- Saturated Fat: 2.7 g
- Carbohydrates: 49.9 g
- Fiber: 3.1 g
- Protein: 23.4 g
- Cholesterol: 85 mg
