Shanghai Fried Noodles
These easy Shanghai fried noodles are thick, chewy, and coated in a glossy dark soy glaze. Made with marinated pork, fresh spinach, and a simple homemade sauce, it is a 15 minute meal that tastes just like the ones from your favorite Chinese noodle shop.
Servings: 2 people
Ingredients
- 4 oz pork cut into thin strips
- 1 teaspoon Shaoxing wine or dry sherry
- ½ teaspoon soy sauce
- ½ teaspoon cornstarch
- water for boiling
- 10 oz fresh Shanghai noodles or 2 packs Udon noodles, discard the seasoning sachets
- 2 tablespoons oil
- 4 oz fresh spinach stemmed and washed
- 1 scallion cut into small rounds
Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 3 dashes white pepper
- ¼ teaspoon salt or to taste
Instructions
- Marinate the pork with the rice wine, soy sauce, and cornstarch for 10 minutes.
- Mix all the Seasonings ingredients in a small bowl and set aside.
- Bring a pot of water to a boil and cook the noodles for 1 to 2 minutes, or until just cooked but still firm. Drain and set aside. If using udon noodles, cook them for 1 minute less than the package instructions so they stay firm.
- Heat the oil in a wok or skillet over high heat. Add the pork and stir-fry for 30 seconds. Add the noodles and Seasonings, stirring to combine well.
- Add the spinach and stir-fry until just wilted. Add the scallion, stir to combine, then dish out and serve immediately.
Video
Notes
Cook’s Note: Discard the seasoning packets that come with the Udon noodles.
Nutrition
Serving: 2people | Calories: 827kcal | Carbohydrates: 107g | Protein: 36g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 3661mg | Potassium: 558mg | Fiber: 10g | Sugar: 20g | Vitamin A: 5380IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 3mg