Shanghai Fried Noodles: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Savory Shanghai‑Style Noodles for Busy Weeknights
Thick, glossy noodles, caramelized ground pork, and crisp napa cabbage come together in about 30 minutes for a takeout-worthy dinner you can make from pantry staples.
This is the kind of one-pan meal that feels indulgent but is completely doable on a weeknight. Thick wheat noodles give the dish a satisfyingly chewy bite while ground pork browns into little pockets of savory richness. Garlic, ginger, and a drizzle of sesame oil fill the kitchen with warm, familiar aromas that make everyone gather at the stove.
Small technique tweaks make a big difference: cook the noodles just to al dente and toss them immediately with a little vegetable oil so they don’t clump, and toss the pork with light soy and a touch of cornstarch to tenderize and help it brown beautifully. A simple sauce of light soy, oyster sauce, a pinch of sugar and a cornstarch slurry thickens quickly and coats every strand of noodle with glossy flavor.
Veggies keep this from tasting heavy — shredded napa cabbage softens and turns sweet, julienned carrot adds a bright crunch, and the scallion whites cook with the garlic and ginger while the green tops finish the dish with a fresh lift. Work hot and fast: stir-frying at high heat keeps textures distinct and stops the noodles from turning mushy.
Practical notes: you can shred the cabbage and mix the sauce ahead of time so the final stir-fry is under 15 minutes. The recipe feeds four and stretches on a grocery budget; swap ground pork for tofu or chicken if you like. Leftovers reheat well on the skillet with a splash of water to revive the sauce — just another excuse to make a double batch.
Ingredients
How to Make Shanghai Fried Noodles
- Bring a large pot of salted water to a boil and cook the noodles according to package directions until just al dente (typically 3–6 minutes for fresh Shanghai-style noodles or 8–10 minutes for dried spaghetti). Drain and toss immediately with 1 tsp vegetable oil to keep them from sticking; set aside.
- While the noodles cook, mince the garlic and ginger, slice the scallions into 1-inch pieces (separate the white and green parts), shred the napa cabbage, and julienne the carrot.
- Place the ground pork in a bowl and toss with 1 tbsp light soy sauce and 1/2 tsp cornstarch; let it sit 5–10 minutes to tenderize and season.
- In a small bowl whisk together the remaining 2 tbsp light soy sauce, oyster sauce, sugar, 3 tbsp water (from the 1/4 cup), and the remaining 1.5 tsp cornstarch to make the sauce. Keep this near the stove.
- Heat a large wok or heavy skillet over high heat until very hot, add 1 tbsp vegetable oil and spread it around. Add the marinated pork and stir-fry until browned and mostly cooked through, 2–3 minutes; transfer pork to a plate.
- Add the remaining 1 tbsp oil to the hot wok, toss in the white parts of the scallions, garlic and ginger and stir 20–30 seconds until fragrant. Add carrot and napa cabbage and stir-fry until the cabbage is wilted but still bright, 1–2 minutes.
- Return the pork to the wok, add the drained noodles, then pour the prepared sauce over everything. Toss constantly on high heat for 1–2 minutes until the sauce thickens and evenly coats the noodles. If the mixture looks dry, add up to 1–2 tbsp water.
- Turn off the heat, drizzle sesame oil over the noodles, toss in the green parts of the scallions, taste and adjust with a pinch of salt or extra soy if needed, and serve immediately.
Recipe Card
Shanghai Fried Noodles
Shanghai Fried Noodles: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of salted water to a boil and cook the noodles according to package directions until just al dente (typically 3–6 minutes for fresh Shanghai-style noodles or 8–10 minutes for dried spaghetti). Drain and toss immediately with 1 tsp vegetable oil to keep them from sticking; set aside.
- While the noodles cook, mince the garlic and ginger, slice the scallions into 1-inch pieces (separate the white and green parts), shred the napa cabbage, and julienne the carrot.
- Place the ground pork in a bowl and toss with 1 tbsp light soy sauce and 1/2 tsp cornstarch; let it sit 5–10 minutes to tenderize and season.
- In a small bowl whisk together the remaining 2 tbsp light soy sauce, oyster sauce, sugar, 3 tbsp water (from the 1/4 cup), and the remaining 1.5 tsp cornstarch to make the sauce. Keep this near the stove.
- Heat a large wok or heavy skillet over high heat until very hot, add 1 tbsp vegetable oil and spread it around. Add the marinated pork and stir-fry until browned and mostly cooked through, 2–3 minutes; transfer pork to a plate.
- Add the remaining 1 tbsp oil to the hot wok, toss in the white parts of the scallions, garlic and ginger and stir 20–30 seconds until fragrant. Add carrot and napa cabbage and stir-fry until the cabbage is wilted but still bright, 1–2 minutes.
- Return the pork to the wok, add the drained noodles, then pour the prepared sauce over everything. Toss constantly on high heat for 1–2 minutes until the sauce thickens and evenly coats the noodles. If the mixture looks dry, add up to 1–2 tbsp water.
- Turn off the heat, drizzle sesame oil over the noodles, toss in the green parts of the scallions, taste and adjust with a pinch of salt or extra soy if needed, and serve immediately.
Nutrition
- Carbohydrates
- 76
- Saturated Fat
- 5
- Sodium
- 980
- Fiber
- 4
- Unsaturated Fat
- 13
- Protein
- 24
- Fat
- 20
- Cholesterol
- 65
- Trans Fat
- 0
- Calories
- 630
- Sugar
- 6