Shanghai noodles are the perfect simple, quick and easy weeknight meal. Taking a maximum of 20 minutes to make, skip the Chinese takeout with this authentic homemade dish!
My family and I love stir-fried noodles, especially the thick shanghai noodles. However, when buying noodles, the shop ran out of thick noodles and I had to settle with medium thickness. The dish still tastes delicious, it’s simple a matter of preference. I tend to like the thick, chewier noodles. If you can’t find Shanghai noodles, udon is the next best thing.
The great thing about Shanghai noodles is that it’s really easy to make. A tasty hot meal in minutes? What’s not to love about that? When making this, I’d make sure everything is prepped in advance. Things move quickly when you make stir fry and you won’t find the time to stop and chop something.
I chose to use pork in this dish but you can swap it out with chicken or beef. For a meatless version, swap the meat with mushrooms instead.
- Shanghai-style Noodles
- 1/2 – 1 pound Lean Pork
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 small Napa Cabbage
- 1/2 large Carrot
- 1/2 Red Bell Pepper
- 1/2 Green Bell Pepper
- 2 tablespoons Water
- 1 1/2 tablespoons Low Sodium Soy Sauce
- 1/2 tablespoon Sesame Oil
- 1/2 tablespoon Oyster Sauce
- 3 teaspoons Dark Soy sauce
- 2 teaspoons Chinese Cooking Wine
- 1 teaspoon Brown Sugar
- 1/8 teaspoon Ground White Pepper
- 1 tablespoon Cornstarch
- 1/4 teaspoon Sriracha, to taste (optional)
- 1 1/2 tablespoons Grated Fresh Ginger
- 3 Garlic Clove, finely minced (2 garlic cloves separated)
- Sesame Seeds
- Cut the pork into thin 1/2 strips. In a bowl marinate the pork with salt and pepper.
- In a separate bowl, mix all the sauce ingredients and set aside.
- Bring a pot of water to a boil and cook the Shanghai noodles. Once cooked, drain the water and rinse the noodles under cold water. Set aside.
- In a wok or heavy skillet, heat cooking oil on medium high heat. Saute 2 of the minced garlic cloves and ginger until fragrant, about a minute. Add the pork and cook until meat is no longer pink, about 6-7 minutes.
- Mix in the cabbage, carrots and bell peppers into the wok. Cook until vegetables are soft and tender.
- Add the noodles breaking up the strands and pour sauce on top.
- Toss to combine and coat everything with sauce. Add Sriracha is desired.
- Remove from heat and garnish with sesame seeds.
- If dark soy sauce is not in hand, replace with 3 teaspoons of regular soy sauce instead.
- When cooking the vegetables, the napa cabbage will release water, allow this to happen as it’ll help the vegetables cook.
- Sriracha can be replaced with the same amount of red pepper flakes if desired.