Quick Easy Shanghai Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb fresh wheat noodles or substitute with udon noodles
02 -
½ lb pork loin or substitute with pork belly
03 -
3 cups Napa cabbage, chopped
04 -
½ cup shiitake mushrooms, sliced
05 -
1 cup green onions, sliced into 1-inch long pieces
06 -
3 cloves garlic, minced
07 -
2 tablespoons vegetable oil or any neutral oil
→ Pork Marinade
08 -
2 teaspoons regular soy sauce
09 -
2 teaspoons cornstarch
10 -
1 tablespoon vegetable oil or any neutral oil
11 -
1 teaspoon Shaoxing wine or substitute with dry sherry
12 -
⅛ teaspoon white pepper
→ Noodle Sauce
13 -
2 tablespoons dark soy sauce
14 -
1 tablespoon regular soy sauce
15 -
1 tablespoon oyster sauce
16 -
1 tablespoon Chinese black vinegar or substitute with rice vinegar
17 -
½ tablespoon Shaoxing wine or substitute with dry sherry
18 -
1 teaspoon white granulated sugar
19 -
1 teaspoon sesame oil (optional)
20 -
½ tablespoon cornstarch
21 -
½ cup unsalted chicken stock
# Instructions:
01 -
Thinly slice pork loin into 1 cm wide pieces. Transfer sliced pork into a medium bowl and marinate with listed marinade ingredients for 20 minutes at room temperature.
02 -
In a small bowl, combine all noodle sauce ingredients and set aside.
03 -
In a large pan filled with boiling hot water, blanch noodles for 2 minutes until al dente. Strain immediately, rinse under cold running water to remove residual starch, and shake out any excess water.
04 -
In a large pan or wok over medium-high heat, heat vegetable oil until hot. Add minced garlic and marinated pork. Fry until pork is 75% cooked, then add Napa cabbage, green onions, and shiitake mushrooms. Stir-fry until wilted.
05 -
Add cooked noodles and noodle sauce to the pan. Toss until the noodles are evenly coated in the sauce and most of the liquid has evaporated, about 2 minutes.
06 -
Serve the noodles immediately and enjoy.
# Notes:
01 -
Ensure not to overcook the noodles while boiling as they will continue cooking during stir-frying.