Shanghai Fried Noodles (上海粗炒面) Recipe
Shanghai Fried Noodles (上海粗炒面) is one of those stir-fried noodle dishes that brings instant comfort and a bold whiff of nostalgia with every slurp. Think chewy, glossy noodles, juicy pork, earthy shiitake mushrooms, and vibrant green bok choy, all tangled together in a deeply savory sauce that clings to each strand. There’s nothing fussy or inaccessible here – just a classic street food favorite you can toss together at home, brimming with flavors and textures that make every bite irresistible. If you’re craving a satisfying, restaurant-style noodle stir-fry, look no further – Shanghai Fried Noodles (上海粗炒面) delivers big on taste and homey vibes.
Ingredients You’ll Need
The magic of Shanghai Fried Noodles (上海粗炒面) comes from its thoughtfully chosen, humble ingredients. Everything here plays a starring role, from the thick, springy noodles to the umami-packed mushrooms, the sweet crunch of bok choy, and that deeply savory sauce that ties it all together.
- Dried shiitake mushrooms (4): Soak these earthy, fragrant mushrooms to add an irreplaceable depth and toothsome texture to your noodles.
- Pork tenderloin, julienned (8 oz): Tender strips of pork give the dish protein and soak up all the flavor of the marinade and sauce.
- Shaoxing wine (1 tbsp for pork, 1 tbsp for sauce): This Chinese cooking wine wakes up the aromatics and tenderizes the meat, adding a gentle hint of complexity.
- Light soy sauce (2 tsp for pork, 2 tbsp for sauce): For seasoning and savory notes; light soy sauce keeps things salty and bright.
- Cornstarch (1 tbsp): Helps seal in pork juices and creates a delicate coating that makes the pork ultra-tender.
- Dark soy sauce (1 tbsp): Provides that nice extra boost of umami and a beautiful deep color to your noodles.
- Sugar (1 tsp): Just a touch balances the salty and savory flavors without making the dish sweet.
- White pepper (1/4 tsp): Offers a gentle heat and brings together the warm undertones of the sauce.
- Shanghai thick noodles or Japanese udon (10 oz): Choose fresh or dried, but the heart of Shanghai Fried Noodles (上海粗炒面) is this chewy, hearty noodle – udon works perfectly in a pinch.
- Vegetable oil (2 tbsp): For stir-frying all your ingredients and achieving that signature glossy finish.
- Baby bok choy (12 oz, sliced whites and greens): Adds color, crunch, and a slight bitterness that balances out the savory sauce.
- Scallions (3, sliced and separated): The whites start the flavor base, while the greens bring a fresh, peppery finish.
How to Make Shanghai Fried Noodles (上海粗炒面)
Step 1: Soak and Prep Shiitake Mushrooms
Start by placing your dried shiitake mushrooms into a medium bowl and covering them with hot water. Let them soak for about 15 minutes, or until they’re soft and tender all the way through. Once rehydrated, drain and slice the mushrooms into thin strips – these are going to infuse every bite of your Shanghai Fried Noodles (上海粗炒面) with deep, woodsy flavor.
Step 2: Marinate the Pork
In a small bowl, toss the julienned pork tenderloin with Shaoxing wine, a touch of light soy sauce, and cornstarch. This quick marinade not only seasons and tenderizes the pork, it also helps keep every piece juicy and ready to sear up beautifully in your hot skillet.
Step 3: Mix the Noodle Sauce
In another small bowl, combine the sauce ingredients: light soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Stir everything together – this is your flavor powerhouse! Set it aside so it’s ready the moment you need it.
Step 4: Boil and Rinse Your Noodles
Bring a large pot of water to a boil and add your Shanghai thick noodles (or udon, if using). Cook them until they’re just al dente – about a minute less than what the package suggests – then drain and rinse with cold water to stop the cooking. Drain thoroughly and set aside; this step keeps the noodles wonderfully chewy, the foundation of Shanghai Fried Noodles (上海粗炒面).
Step 5: Cook the Pork
Heat half a tablespoon of oil in a large skillet or wok over medium-high heat. Once shimmering, spread your marinated pork in a single layer. Let it sear for about a minute undisturbed, then give it a few good stirs so it turns white all over. You don’t need to cook it through at this stage – it’ll finish with the noodles – so transfer it to a plate for now.
Step 6: Start the Aromatics and Add Noodles
Add the remaining 1½ tablespoons of oil to your hot skillet. Toss in the scallion whites and those lovely sliced shiitake mushrooms. Stir for a minute until wonderfully aromatic. Now, add your drained noodles to the skillet, tossing with tongs to coat them with oil. Pour in your reserved sauce and keep tossing until the noodles are glossy and every strand is evenly coated.
Step 7: Add Veggies and Finish the Dish
Scoop in the bok choy whites first and stir to mix – these need an extra minute or two to soften up. Cover your pan and let everything steam for two minutes. Next, stir in the bok choy greens, scallion greens, and your just-cooked pork. Toss well again, cover, and let it all cook for another minute or two, until the veggies are tender and bright green. Lower the heat, have a taste, and adjust with a pinch of salt if needed. It’s time to heap your Shanghai Fried Noodles (上海粗炒面) onto a platter and serve hot.
How to Serve Shanghai Fried Noodles (上海粗炒面)
Garnishes
Finish your Shanghai Fried Noodles (上海粗炒面) with a flourish! Sprinkle on extra sliced scallion greens, a dash of toasted sesame seeds, or even a splash of chili oil for those who love some heat. These garnishes add freshness, crunch, and a pop of flavor on top of every irresistible bite.
Side Dishes
Round out your noodles with a simple broth, quick pickled cucumbers, or a plate of sautéed greens – these sides balance the savory richness and keep your meal lively, much like you’d find in a bustling Shanghai noodle shop. A light vegetable or egg drop soup pairs especially well.
Creative Ways to Present
For a fun twist, portion your Shanghai Fried Noodles (上海粗炒面) into individual bowls or takeout-style boxes for easy sharing. You can also arrange the toppings in separate sections over the noodles, letting everyone mix as they please. Don’t be afraid to let kids or guests sprinkle on their own garnishes – it turns dinner into an interactive, joyful meal.
Make Ahead and Storage
Storing Leftovers
Leftover Shanghai Fried Noodles (上海粗炒面) store beautifully in an airtight container in the refrigerator for up to three days. Let the noodles cool completely before packing them away to prevent condensation and sogginess. The flavors actually deepen a little overnight!
Freezing
You can freeze Shanghai Fried Noodles (上海粗炒面) for up to one month. Portion into individual, freezer-safe containers or bags for easy meals later. Just be aware that the texture of the vegetables may soften after thawing, but the noodles themselves stay satisfyingly chewy.
Reheating
To reheat, splash a tablespoon of water into your noodles and cover before microwaving to restore moisture, or toss gently in a hot skillet until warmed through. If reheating from frozen, let the noodles thaw overnight in the fridge for best results.
FAQs
Can I make Shanghai Fried Noodles (上海粗炒面) vegetarian?
Absolutely! Simply skip the pork and toss in extra mushrooms or tofu strips for a fantastic meatless version. The noodles and sauce are still every bit as flavorful.
What’s the best noodle to use if I can’t find Shanghai thick noodles?
Japanese udon noodles are a great substitute. Look for the thick, chewy kind, either fresh or frozen. Avoid thin noodles, as they don’t provide the classic bite of Shanghai Fried Noodles (上海粗炒面).
Can I use fresh shiitake mushrooms instead of dried?
Yes! Fresh shiitake mushrooms work well, though dried ones have a deeper umami flavor. If you use fresh, just slice and add them directly to the stir-fry without soaking.
How can I make the noodles less oily?
Try reducing the oil by half for a lighter version. Make sure to toss quickly over high heat, so the noodles don’t stick, but still achieve that signature sheen of Shanghai Fried Noodles (上海粗炒面).
What’s the secret to keeping noodles from sticking?
After draining and rinsing your noodles with cold water, drizzle with a small amount of oil and toss gently before frying. This helps keep them separate and prevents clumping in the pan.
Final Thoughts
There’s something magical about a big, steaming platter of Shanghai Fried Noodles (上海粗炒面) – it’s approachable, deeply flavorful, and likely to turn any meal into a celebration. Whether you’re new to Chinese noodles or simply missing your favorite takeout spot, give this recipe a try and watch it become a beloved staple at your table.
Print
Shanghai Fried Noodles (上海粗炒面) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Shanghai Fried Noodles is a classic Chinese dish featuring thick Shanghai noodles stir-fried with tender pork, earthy shiitake mushrooms, and crisp bok choy, all coated in a savory soy-based sauce. This recipe captures the essence of traditional Shanghai flavors in a quick and easy-to-follow preparation.
Ingredients
Pork Marinade:
- 8 oz pork tenderloin, julienned
- 1 tablespoon Shaoxing wine
- 2 teaspoons light soy sauce
- 1 tablespoon cornstarch
Sauce:
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Other Ingredients:
- 4 dried shiitake mushrooms
- 10 oz Shanghai thick noodles or Japanese udon noodles
- 2 tablespoons vegetable oil
- 12 oz baby bok choy, whites sliced into 1/2” pieces, greens sliced into 1” pieces
- 3 scallions, sliced into 2” pieces, white and green parts separated
Instructions
- Prepare Shiitake Mushrooms: Soak dried shiitake mushrooms in hot water until tender, about 15 minutes. Drain and slice into strips.
- Marinate Pork: Combine pork with Shaoxing wine, light soy sauce, and cornstarch. Mix well.
- Prepare Sauce: Combine all sauce ingredients in a small bowl.
- Cook Noodles: Boil noodles until al dente, drain, rinse, and set aside.
- Cook Pork: Cook marinated pork in oil until white throughout. Transfer to a plate.
- Stir-Fry: Stir-fry scallion whites, shiitake mushrooms, noodles, and sauce. Add bok choy whites, steam, then add greens, scallion greens, and cooked pork. Adjust seasoning, then serve hot.
Notes
- You can customize this dish by adding your favorite vegetables or protein.
- Adjust the seasoning to suit your taste preferences.
- For a vegetarian version, substitute tofu for the pork.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Shanghai Fried Noodles, Chinese noodles recipe, stir-fried noodles, Shanghai-style noodles
