I used to think homemade stir-fries couldn’t compete with takeout — until I nailed this Shanghai Noodles recipe. The secret? A quick marinade for the pork and a glossy, umami-packed sauce that clings to every noodle. Marinate the pork while you prep the veggies, crank up the heat on your wok, and dinner’s ready faster than delivery.
Shanghai noodles recipe: What to expect
- Taste: Savory, salty, and slightly sweet, all thanks to soy sauce, oyster sauce, and a touch of sugar. Fresh ginger and garlic add brightness, while sesame oil finishes the dish with nutty depth.
- Texture: Chewy noodles, tender pork, and crisp-tender veggies make every bite satisfying.
- Foolproof factor: This one is easy. Marinating the pork locks in your flavor. Even 10 minutes makes a difference. Cornstarch thickens the sauce perfectly.
- Timing: 45 minutes or less, including marinating.
Ingredients and how to use them
This recipe uses pantry staples with a few fresh additions. Here’s the breakdown:
- Soy sauce: You’ll need ½ cup for the base of the sauce.
- Oyster sauce: ¼ cup is all it takes to add depth and some sweetness.
- Sugar: 2 tablespoons of sugar will balance out the salty flavors. You won’t taste the sugar, but it keeps the sauce mild vs. over-bearing.
- Fresh ginger: 1 ½ tablespoons, finely minced. Ginger brings a warm, slightly spicy bite. I have not made this with powdered ginger. I wouldn’t try it personally, because the flavor is so different. If you want to give it a go, start with 1/4 teaspoon of powdered ginger and add more to taste.
- Pork tenderloin: 1 lb, sliced into thin strips. This cut is lean and quick-cooking. If you’re out of pork, swap chicken or tofu.
- Chow-mein noodles: You need 1 lb. These fry up nicely and hold up in the stir-fry. If you can’t find them, spaghetti or linguini will also work.
- Peanut oil: 2 tablespoons for high-heat cooking. Peanut oil has a mild nutty flavor and a high smoke point, so it’s ideal for stir-frying. If you don’t have peanut oil, vegetable oil works too.
- Garlic: 4 cloves, minced. Garlic builds a strong foundation of flavor. If you love garlic, add more.
- Green onions: 6, sliced into 1-inch pieces. They add a fresh bite and a mild onion flavor.
- Cabbage: ½ head, thinly sliced. This brings crunch and some sweetness to the dish. Toss any leftover cabbage into your next soup or salad.
- Carrot: 1, sliced into thin strips. Carrots add color, crunch, and sweetness. They’re a nice balancing ingredient for the rich, savory sauce.
- Cornstarch: 1 ½ tablespoons thickens the sauce and coats the pork in a light, glossy layer.
- Chicken broth: 1 cup for a flavorful sauce base. If you don’t have broth, use water with a teaspoon of soy sauce.
- Sesame oil: 1 ½ tablespoons for finishing. Just a drizzle at the end adds a deep, nutty aroma. A little goes a long way.
- Ground white pepper: To taste. White pepper is milder than black pepper and blends in perfectly. If you don’t have it, black pepper works too.
Equipment needed for Shanghai noodles recipe
You don’t need any fancy equipment for this recipe. You’ll use two bowls, one large and one small, plus a large pot, a wok or frying pan, and a sharp knife.
More noodle recipes to try
If you love the flavors of Shanghai noodles, try these stir-fry and noodle dishes next:
- Pork and pepper stir-fry recipe: A quick and budget-friendly dish with tender pork strips, stir-fried with bell peppers in a savory sauce. Perfect for a weeknight dinner.
- Sesame noodles with chicken recipe: This recipe combines spaghetti or angel hair pasta with a flavorful sesame sauce, tender chicken pieces, and chili oil for a delightful kick.
- Chinese shrimp with broccoli recipe: A classic combination of succulent shrimp and crisp broccoli florets, all tossed in a savory sauce for a nutritious and tasty meal.
- Szechuan noodles recipe: Noodles tossed in a delicious Szechuan sauce that’s spicy and flavorful.
Shanghai Noodles Recipe
Easy and delicious Shanghai noodles will satisfy your take-out craving.
- Prep Time: 15
- Marinade Time: 10
- Cook Time: 20
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
Units
Scale
- 1/2 cup of soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons sugar
- 1 1/2 tablespoon fresh ginger, finely minced
- 1 lb pork tenderloin, sliced into thin strips
- 1 lb chow-mein noodles or linguini, spaghetti, or angel hair
- 2 tablespoons peanut oil
- 4 garlic cloves, minced
- 6 green onions, sliced into 1-inch pieces
- 1/2 head cabbage, thinly sliced
- 1 carrot, sliced into thin strips
- 1 1/2 tablespoons cornstarch
- 1 cup chicken broth
- 1 1/2 tablespoon sesame oil
- ground white pepper to taste
Instructions
- Do the prep. Slice the cabbage and carrot. Mince the garlic. Slice the pork into thin strips.
- Marinate pork. 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.
- Make sauce base. In a small bowl or measuring cup, mix the cornstarch with the chicken broth. Set aside.
- Cook noodles. 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.
- Stir-fry pork. 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 should be 145°F or 63°C. Remove the pork from the wok and set aside.
- Stir-fry veggies. Add garlic, cabbage, carrot and green onions to the wok. Stir-fry for 30 seconds. Return the pork to the pan.
- Combine and serve. 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.
Nutrition
- Serving Size:
- Calories: 909
- Sugar: 22 g
- Sodium: 3015.3 mg
- Fat: 32.5 g
- Carbohydrates: 113.8 g
- Protein: 38.7 g
- Cholesterol: 74.9 mg
