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Shanghai Noodles Recipe

Shanghai Noodles
This recipe for shanghai noodles is a stir-fried dish that consists of pork, vegetables and noodles mixed with a sauce. If you are looking for an easy stir-fry with pasta, this is a great option. The pork is marinated in ingredients such as ginger, soy sauce, oyster sauce, and sugar. The vegetables that are added into this stir-fry are green onions, cabbage, and carrots. For the noodles, I like to use chow-mein noodles that I purchase from the Asian section at Wal-Mart but other noodles such as linguini or spaghetti will work as well. Some options for side dishes would be egg rolls or pot stickers. Enjoy.

Shanghai Noodles

Shanghai Noodles

Yield: 4 Servings

Ingredients:

  • ½ cup soy sauce
  • ¼ cup oyster sauce
  • 2 tablespoons sugar
  • 1 ½ tablespoons fresh ginger (finely minced)
  • 1lb pork tenderloin (sliced into thin strips)
  • 1lb chow-mein noodles (or linguini, spaghetti, etc.)
  • 2 tablespoons peanut oil
  • 4 garlic cloves (minced)
  • 6 green onions (sliced into 1 inch pieces)
  • ½ head cabbage (thinly sliced)
  • 1 carrot (sliced into thin strips)
  • 1 ½ tablespoons corn starch
  • 1 cup chicken broth
  • 1 ½ tablespoons sesame oil
  • ground white pepper (to taste)

Directions:

  1. In a large bowl combine soy sauce, oyster sauce, sugar and ginger. Stir until the sugar is dissolved. Add the sliced pork, cover and refrigerate for at least 10 minutes to allow the pork to marinade.
  2. In a small bowl or measuring cup mix the cornstarch with the chicken broth. Set aside.
  3. While the pork is marinating, bring a large pot of water to boil. Add the noodles and cook according to package directions. Drain and set aside.
  4. Heat peanut oil in a wok on high heat. Add the pork and stir-fry for 5 minutes or until fully cooked (the internal temperature has reached 145 degrees F.). Remove the pork from the wok and set aside.
  5. Add garlic, cabbage, carrot and green onions to the wok. Stir-fry for 30 seconds. Return the pork to the pan. Add the reserved marinade, sesame oil, chicken broth/cornstarch mixture and cook for 30 seconds or until thickened. Add the noodles and stir to combine. Add white pepper to taste.

Adapted from Daring Gourmet.

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