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Shanghai Noodles Recipe

Prepared Shanghai noodles in blue bowl.
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Easy and delicious Shanghai noodles will satisfy your take-out craving.

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

  1. Do the prep. Slice the cabbage and carrot. Mince the garlic. Slice the pork into thin strips.
  2. 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.
  3. Make sauce base. In a small bowl or measuring cup, mix the cornstarch with the chicken broth. Set aside.
  4. 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.
  5. 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.
  6. Stir-fry veggies. Add garlic, cabbage, carrot and green onions to the wok. Stir-fry for 30 seconds. Return the pork to the pan.
  7. 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

Find it online: https://blogchef.net/shanghai-noodles-recipe/