Shanghai Fried NoodlesJump to Recipe
Shanghai, China is one of the most populated cities in the world, with people constantly on the move. One thing that will always remain constant is their amazing Shanghai Fried Noodles recipe.
So what makes Shanghai Fried Noodles different from other noodle dishes?
It’s made with a Shanghai-style noodle called cumian, a thick Chinese noodle made from wheat flour and water. The more commonly known Japanese udon can be used as a substitute as well.
The noodles are usually stir-fried with strips of pork tenderloin, bok choy or napa cabbage and onions. Some restaurants swap out the beef for Chinese BBQ pork, chicken, shrimp or a combination of the four proteins.
As you can see there are not many ingredients in Shanghai Fried Noodles making the central feature of this dish is, of course, the noodles. Simple, quick, and satisfying…just what a large city dweller needs.
The dish is a staple of Shanghai cuisine, which is usually served at dumpling houses. It has also become popular with western chefs.
Since it has become more westernized, variations of Shanghai Fried Noodles have appeared. Whatever variation of noodles is served, the most popular remain ones based on rich brown sauces such as the one featured in this authentic recipe.
For more authentic Chinese noodles, check out our Cross Bridge Rice Noodles and the loving story behind the dish.
Enough talk about noodles! Let’s get started on this Shanghai Fried Noodle recipe!
Shanghai Fried Noodles Recipe
- ⅓ cup dark soy sauce
- ¼ cup oyster sauce
- 2 tbsp sugar
- 2-inch knob fresh ginger
- 1 lb pork tenderloin
- 1 lb thick round Chinese egg noodles
- 2 tbsp olive oil
- 4 cloves garlic
- 6 stocks green onion
- ½ head napa cabbage
- 1 ½ tbsp cornstarch
- 1 cup chicken stock
- 1 ground white pepper to taste
- 1 ½ tbsp sesame oil
- Begin by trimming any excess fat from your pork tenderloin and slicing it into thin strips. Then peel and mince your ginger.
- To make the marinade, combine the soy sauce, oyster sauce, sugar and minced ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes. Stir it occasionally to ensure the pork is evenly coated. Drain and reserve the marinade for later.
- While the pork is marinating, cook the Chinese egg noodles according to the instructions on the package. Once cooked, strain and set it aside to let the noodles dry off a little.
- Next, chop your garlic into thin slices and julienne the green onions lengthwise into 1-inch pieces keeping the green and white parts separate.
- After washing your napa cabbage, let dry before slicing it into thin strips. Try to keep the white and pale green parts separate.
- Time to start cooking! Heat the olive oil in a wok on high heat and fry the pork until fully cooked. Remove and set aside.
- Next, cook the white parts of the napa cabbage with the garlic and green onion. Cook until tender.
- Mix the cornstarch with the chicken stock until it is fully dissolved.
- Return the pork to the pan along with the reserved marinade, sesame oil, chicken/cornstarch mixture and the green parts of the cabbage. Cook for 30 seconds.
- Add the noodles and stir until combined. Add white pepper to taste. Once the noodles are evenly coated in the sauce, cook for another minute.
- Remove from heat and plate. It’s ready to serve. Enjoy!