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Meat, East Asian

Shanghai fried noodles with pork

Shanghai fried noodles with pork are a Chinese dish made with thick wheat noodles, pork and napa cabbage stir fried together. It serves 4, takes 30 minutes and is easy to make, at a cost of €2.40 per serving. The key to getting it right is balancing the two soy sauces and keeping the vegetables crunchy.

Tonight, big Shanghai style fried noodles, glossy with dark soy sauce, with pork and crunchy cabbage, ready in half an hour.

Shanghai fried noodles with pork
Total time
30 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

These noodles come out of the wok glossy, coated in a soy sauce that adds color without making the dish too salty. The pork stays tender, the napa cabbage keeps its crunch, and the carrot brings a quiet hint of sweetness. It's a generous dish, the kind you can eat straight from the pan or serve in one big bowl in the middle of the table.

This is the recipe for a weeknight when everyone is hungry and time is short. Kids generally like noodles, and the sweet salty flavor here stays mild. It also works for a casual dinner with friends, as long as you have a wok or a large skillet on hand.

The ingredients

4 people

Pantry

  • Thick wheat noodles 400 g
  • Light soy sauceoften in the pantry 2 tbsp
  • Dark soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Vegetable oiloften in the pantry 3 tbsp

Butcher

  • Pork tenderloin 350 g

Fruits and vegetables

  • Napa cabbage 300 g
  • Carrot 1
  • Garlic 3 cloves
  • Scallions 3 sprigs

Allergens Gluten, Soy, Eggs

The step by step recipe

  1. Cook the noodles in boiling water, drain them and rinse under cold water. 5 min

    A spoonful of oil in the cooled noodles keeps them from sticking.

  2. Slice the pork into thin strips, cut the cabbage and carrot into strips too.

    Cut everything into pieces of the same thickness.

  3. Heat the oil in a wok and sear the pork over high heat, then set it aside. 4 min

    Don't stir too much, the meat needs to brown.

  4. Stir fry the garlic, cabbage and carrot, then add the pork back in. 5 min

    Keep the vegetables crunchy, that's what makes the difference.

  5. Add the noodles, both soy sauces and the sugar, stir fry until everything is well colored, adding the scallions at the end. 5 min

    Toss briskly with chopsticks or a spatula so the noodles color evenly.

Our tips to get it right

  • Drain the noodles well before adding them to the wok, leftover water keeps them from browning properly.
  • Prep every ingredient before you turn on the heat, wok cooking moves fast and leaves no time to chop mid stir fry.
  • Use a wok or a large skillet that's really hot so the noodles and vegetables sear instead of steaming.

The variations

  • Swap the pork tenderloin for thinly sliced chicken, the cooking time stays the same.
  • For a vegetarian version, replace the pork with firm tofu cut into strips and seared the same way.
  • For kids in a hurry, cut the cabbage into smaller pieces and use a bit less dark soy sauce for a lighter color.

What to serve it with

  • A light miso soup
  • Steamed edamame
  • Hot green tea

Storage

These noodles keep for 2 days in the fridge in a sealed container. They don't freeze well, the noodles turn mushy once thawed. Reheat in a skillet with a splash of oil to bring back some crunch.

Questions about this dish

Can I use a different type of noodle instead of thick wheat noodles?

Yes, fresh udon noodles work well and have a similar texture. Avoid thin rice noodles, they don't hold up the same way in a wok.

Can I prep this dish ahead of time?

You can slice the pork and vegetables the day before and keep them in the fridge. It's best to cook and stir fry the noodles right before serving to keep their crunch.

What if I don't have dark soy sauce?

Use a bit more light soy sauce instead, the color will be lighter but the flavor still works. Dark soy sauce is mainly there for color, not saltiness.

How do I keep the napa cabbage crunchy?

Cut the cabbage into even strips and stir fry it over high heat without stirring too much. A few minutes is enough, it should still feel slightly firm when you bite into it.

How long does it take to make Shanghai fried noodles with pork?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Shanghai fried noodles with pork?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Shanghai fried noodles with pork cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs. Always check the labels of the products you buy.

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