Name: Savory Shanghai Fried Noodles in Just 30 Minutes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 8 oz Thick Noodles (Chow Mein or Lo Mein); 1 lb Pork (sliced) – can substitute with chicken or tofu; 2 cups Cabbage (chopped) – can substitute with bok choy or bell peppers; 1 cup Mushrooms (sliced) – shiitake or button mushrooms recommended; 1 cup Green Onions (chopped) – shallots can be used if unavailable; 1/4 cup Soy Sauce – low-sodium for a healthier option; 3 cloves Garlic (minced) – fresh is best; 1 tbsp Ginger (grated) – fresh is preferred; Oil for stir-frying (vegetable or peanut oil recommended)

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Introduction

Savory Shanghai Fried Noodles make for a hearty and satisfying meal that’s ready in just 30 minutes. This dish combines tender pork, fresh vegetables, and thick noodles tossed in a flavorful soy-based sauce. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

A close-up view of a bowl with three main layers: the bottom layer consists of curled, thick, shiny orange-brown noodles tangled together, the middle layer shows bright green leafy vegetables and chunks of light green onions, and the top layer has glossy, dark brown pieces of cooked meat mixed evenly with the noodles and vegetables. The bowl is white with a thin brown rim and sits on a white marbled surface. The lighting emphasizes the glossy, slightly oily texture of the dish, making it look fresh and warm. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz thick noodles (Chow Mein or Lo Mein)
1 lb pork, sliced (can substitute with chicken or tofu)
2 cups cabbage, chopped (can substitute with bok choy or bell peppers)
1 cup mushrooms, sliced (use shiitake or button mushrooms)
1 cup green onions, chopped (shallots can be used if unavailable)
1/4 cup soy sauce (low-sodium for a healthier option)
3 cloves garlic, minced (fresh is best)
1 tbsp ginger, grated (fresh is preferred)
Cooking oil as needed

Instructions

Step 1: In a mixing bowl, combine the sliced pork with soy sauce, minced garlic, and grated ginger. Let it marinate for at least 10 minutes to absorb the flavors.
Step 2: Bring a large pot of salted water to a boil. Cook the thick noodles according to the package instructions until al dente, usually about 5-7 minutes. Drain and rinse under cold water to stop the cooking process.
Step 3: Heat a large pan or wok over high heat and add oil. When hot, stir-fry the marinated pork for 3-4 minutes until browned and fully cooked. Remove the pork from the pan and set aside.
Step 4: In the same pan, add more oil if needed. Stir-fry the chopped cabbage, sliced mushrooms, and green onions for 4-5 minutes until the vegetables are tender but still crisp.
Step 5: Return the cooked pork to the pan with the vegetables. Add the drained noodles and a splash of soy sauce. Toss everything together and stir-fry for an additional 2-3 minutes to combine the flavors well.
Step 6: Transfer the noodles to serving plates and garnish with extra sliced green onions or sesame seeds if desired. Serve hot.

Tips & Variations

Prep all ingredients ahead of time for a smooth cooking process.
Adjust the amount of soy sauce to taste while cooking to control saltiness.
Substitute pork with chicken, tofu, or shrimp for different protein options.
Use bok choy or bell peppers instead of cabbage for a different vegetable mix.

Storage

Store leftover Shanghai fried noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water or soy sauce to keep the noodles moist.

How to Serve

A white bowl contains a colorful dish with three main layers. The bottom layer is a bed of thick, shiny orange-brown noodles, twisted and glossy from sauce. Scattered through the noodles is the second layer, made of dark brown, tender-looking meat strips coated in sauce. On top, the third layer features bright green bok choy leaves and stems, fresh and slightly crisp, adding a pop of color and texture. The bowl rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh for this recipe?

Yes, dried chow mein or lo mein noodles work well. Just be sure to cook them according to the package instructions until tender but not mushy before stir-frying.

How can I make this dish vegetarian?

Simply replace the pork with firm tofu or extra vegetables and use vegetarian soy sauce. You can also add mushrooms or tempeh for more protein.