Olive Magazine
Shanghai Noodles Recipe with Pork

Shanghai noodles

Published: September 10, 2019 at 3:57 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

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

  • Low calorie
low inkcal333

Try these Shanghai noodles, then check out our pork biang biang noodles, minced pork noodles, chicken chow mein and more noodle recipes.


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


  • 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.


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