These Chinese fried noodles feature thinly sliced pork, cabbage, garlic, ginger, green onions, and a sauce that will make your mouth water! This Shanghai Noodles recipe is Chinese street food at its best. Quick and easy to make, it’s perfect for a weeknight meal. For more delicious Chinese takeout recipes be sure to try our Mongolian Chicken, Kung Pao Chicken, General Tso’s Chicken, and Chinese Beef and Broccoli!
Shanghai, China. The most populated city in the world. Bustling with tourists, it is also a major port town, financial hub, business and commerce center, and cultural hotspot. Amidst the ever-changing dynamics of this global city, one thing remains constant: Noodles are the way of life. Plump, handmade noodles are the preference and have been for centuries. Watching Chinese noodle-makers at work in food stalls along the streets of Shanghai, pulling dough and chopping with cleavers at lightening speed is truly awe-inspiring. And whatever variations of noodles are served, the most popular remain ones based on rich brown sauces such as the one featured in this authentic recipe. Not encumbered with a lot other ingredients, the central feature of this dish is, of course, the noodles. Simple, quick, and satisfying…just what a large city dweller needs. These Shanghai Noodles are fast, easy, and positively mouth-watering. I’m confident you’re going to love them as much as we do!
Shanghai Noodles Recipe
Let’s get started! Shanghai Noodles use pork, but you can substitute chicken, beef or shrimp. Marinate the pork for at least 10 minutes. Cut up the green onions and Napa cabbage (keeping the green parts and firmer white parts separate. They’re going to be cooked separately so the more tender parts aren’t over-done). Thinly slice the garlic.
Fry the pork in a wok or heavy pan over high heat for a couple of minutes, setting the reserved marinade aside. I like to use avocado oil for high heat cooking. Unlike most other oils like vegetable and peanut oil that oxidize at lower heats (oxidation = free radicals/unhealthy), avocado oil has a very high smoke point.
Remove the pork and set aside. Next cook the white parts of the green onions and cabbage along with the garlic for about 30 seconds or until tender. Add the green parts of the cabbage and green onions and cook for another 30 seconds.
Return the pork to the pan along with the reserved marinade, the sesame oil, and the chicken stock/cornstarch mixture. Stir to combine and cook for 30 seconds.
Add the cooked noodles and stir to coat.
Serve immediately. Enjoy!
For more delicious Chinese takeout recipes, be sure to try our:
Mongolian Chicken Mongolian Beef Orange Chicken Kung Pao Chicken Beef and Broccoli General Tso’s Chicken Sweet and Sour Chicken Orange Beef Sesame Chicken
Originally published on The Daring Gourmet on January 23, 2013 Read more about me…
