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Shanghai Thick Stir-Fry Noodles
You might see this familiar dish at many Chinese restaurants, but this home-made Shanghainese thick stir-fry noodles is just as flavorful and authentic, with a healthy dose of protein, vegetables, and mushrooms.
Course
Dinner, Lunch, Main Course
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Author
Julia
Ingredients
Pork Marinade
1
lb
ground pork
1
teaspoon
dark soy sauce
1
teaspoon
light soy sauce
1
teaspoon
Shaoxing wine
(sub dry sherry or sake)
½
teaspoon
granulated sugar
1
teaspoon
cornstarch
Remaining Dish
2
tablespoon
neutral oil
6
shiitake mushrooms
400
grams
thick wheat noodles
2
tablespoon
dark soy sauce
2
tablespoon
light soy sauce
1
tsp
sugar
½
teaspoon
white pepper powder
Instructions
Marinade ground pork in dark soy sauce, light soy sauce, Shaoxing wine, sugar, and coat in cornstarch. Let sit while prepping other ingredients.
Wash and prep mushrooms and bok choy by removing stems from both. Slice mushrooms.
Boil noodles according to package. Ensure noodles are al dente. Drain and rinse with cold water. Set aside in a sieve.
Heat 1 tablespoon of oil in a pan and add ground pork. Cook until browned. Remove from pan and set aside.
Heat the other 1 tablespoon of oil in the pan and saute mushrooms for 2-3 minutes.
Add in cooked noodles and season with light soy sauce, dark soy sauce, sugar, and white pepper powder. Stir well so noodles are coated.
Add bok choy and stir until leaves have softened.
Lastly, add the stir-fried ground pork back in wok and give it a toss so everything is evenly coated.