Shanghai Fried Noodles With Pork Or Chicken Recipe

Name: Shanghai Fried Noodles With Pork Or Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb fresh Chinese noodles (medium); 1/2 cup cold water; 1 tablespoon sesame oil; 1/2 lb pork tenderloin or 1/2 lb chicken breast; 2 tablespoons light soy sauce; 1 teaspoon rice wine or 1 teaspoon dry sherry; 1 tablespoon cornstarch; 1 scallion, cut into 1 inch pieces; 1 garlic clove, sliced; 1/2 tablespoon ginger, minced; 9 tablespoons peanut oil; 1 teaspoon sugar; 1 head Chinese cabbage, shredded; 1 tablespoon dark soy sauce; 1 1/2 teaspoons cornstarch, dissolved in; 1 tablespoon water; 1 bunch spinach leaves, washed; 1/2 teaspoon white pepper; 1/2 teaspoon salt

Servings: persons

1/2 lb fresh Chinese noodles (medium)
1/2 cup cold water
1 tablespoon sesame oil
1/2 lb pork tenderloin or 1/2 lb chicken breast
2 tablespoons light soy sauce
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon cornstarch
1 scallion, cut into 1 inch pieces
1 garlic clove, sliced
1/2 tablespoon ginger, minced
9 tablespoons peanut oil
1 teaspoon sugar
1 head Chinese cabbage, shredded
1 tablespoon dark soy sauce
1 1/2 teaspoons cornstarch, dissolved in
1 tablespoon water
1 bunch spinach leaves, washed
1/2 teaspoon white pepper
1/2 teaspoon salt

1
Drop noodles into boiling water, and cook about 4 minutes.
2
Add cold water, and bring to boil for 1 minute.
3
Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
4
Cut meat crosswise and julienne.
5
Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
6
Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
7
Add other tablespoon light soy sauce and sugar, remove, and keep warm.
8
In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
9
Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
10
Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
11
Brown other side in same manner, and remove to warm platter.
12
Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
13
Stir-fry until thoroughly heated.
14
Thicken with dissolved cornstarch.
15
Pour over noodles, and wipe out wok.
16
Heat 1 tablespoon oil in wok until smoking hot (400F).
17
Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
18
Arrange spinach around mound of covered noodles.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 lb fresh Chinese noodles (medium), 1/2 cup cold water, 1 tablespoon sesame oil, 1/2 lb pork tenderloin or 1/2 lb chicken breast, and more.

Yes, Shanghai Fried Noodles With Pork Or Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shanghai Fried Noodles With Pork Or Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions