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Shanghai fried noodles recipe

Shanghai Fried Noodles

Classic Shanghai Fried Noodles is a delicious 20-minute family meal with chewy noodles, tender meat, and vegetables in a rich soy sauce flavour.
**Note: The seasonings are very simple: light soy sauce, dark soy sauce, salt, sugar, and white pepper. I listed them in separate sections to make the recipe easier to prep and follow while cooking.
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Prep Time:10 minutes
Cook Time:10 minutes
Course: Main Course
Cuisine: Chinese
Keyword: easy recipe, noodles,, quick meal
Servings: 2

Ingredients

Noodles

  • 300 g thick wheat noodles fresh or frozen
  • ½ tbsp light soy sauce
  • ½ tsp dark soy sauce
  • ½ tbsp oil

Meat

  • 150 g pork loin or chicken thigh
  • ¼ tsp salt
  • ⅛ tsp white pepper
  • 1 tsp cornstarch
  • 1 tsp oil

Vegetables

  • 4-5 shiitake mushrooms fresh or rehydrated and sliced
  • 100 g baby bok choy a handful

Stir-fry sauce and seasoning

  • 1½-2 tbsp oil
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce add more for darker color
  • ¼ tsp sugar
  • ½ tbsp lard optional
  • Salt to taste optional

Instructions

  • Slice the pork loin into thick pieces, then cut into strips. Marinate with salt, white pepper, cornstarch, and oil. Set aside.
  • Boil the thick wheat noodles for 2–3 minutes, until almost cooked through but still slightly firm in the center.
  • Rinse the noodles under cold water and drain well.
  • Mix the noodles with light soy sauce, dark soy sauce, and oil. Set aside. (see note 1)
  • Heat a wok or large pan over medium-high heat. Add oil. Stir-fry the meat until it just changes colour.
  • Add the shiitake mushrooms and cook until lightly browned and fragrant.
  • Add the noodles, light soy sauce, dark soy sauce, sugar, and lard if using.
  • Toss until the noodles are evenly coated and glossy.
  • Add the baby bok choy and stir-fry until just wilted.
  • Taste and add salt if needed. Serve hot.

Notes

Note 1: I like seasoning the noodles first so the flavour distributes more evenly, but you can also add these seasonings directly to the pan with the rest of the sauce.
Other tips:
  • Fresh or dried shiitake mushrooms both work. If using dried shiitake mushrooms, rehydrate them before slicing.
  • Add more dark soy sauce if you prefer a darker noodle colour.
  • Lard is optional, but it adds a classic rich flavour to the dish.