Shanghai Noodles Recipe with Pork

Shanghai noodles

  • serves 3
  • Easy

Springy udon noodles and strips of marinated pork make the base for this stir-fry, livened up with ginger, spring onions and plenty of veg


Try these Shanghai noodles, then check out our pork biang biang noodlesminced pork noodleschicken chow mein and more noodle recipes



  • ready-cooked udon noodles 300g pack
  • trimmed pork medallions 2 (about 250g)
  • soy sauce 4 tbsp
  • shaoxing rice wine 2 tbsp
  • cornflour 1 tsp
  • groundnut oil 1 tbsp
  • spring onions 5, chopped
  • ginger a walnut-sized chunk, shredded
  • shiitake mushrooms 150g, sliced
  • pak choi 2 heads, shredded
  • toasted sesame oil 1 tsp


  • Step 1

    Put the noodles in a colander and pour over a kettle of just-boiled water to remove any starchy coating and refresh them.

  • Step 2

    Slice the pork into thin strips and put in a bowl. Mix together the soy sauce, shaoxing wine and cornflour, then pour over the pork and marinate for at least 15 minutes.

  • Step 3

    Heat ½ the groundnut oil in a non-stick wok or large frying pan until very hot. Scoop the pork out of the marinade with a slotted spoon (leaving behind as much marinade as possible) and stir-fry on a high heat for 2-3 minutes or until caramelised, then scoop out.

  • Step 4

    Add the rest of the oil to the same pan and fry the spring onions and ginger for 1 minute, then add the mushrooms and cook for 3-4 minutes or until softened.

  • Step 5

    Add the noodles with the pork marinade. Fry until the sauce has thickened slightly. Add back the pork and pay choi with a splash of water, and toss until wilted. Toss through the sesame oil and serve.

Check out more of our best noodle recipes here...

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Nutritional Information

  • Kcals 333
  • Fat 8.8g
  • Saturates 1.8g
  • Carbs 33.7g
  • Sugars 7.2g
  • Fibre 5.2g
  • Protein 27.2g
  • Salt 3.4g