Soft Fried Shanghai Spicy Noodles with Shredded Pork
Level up your dinner game with Soft Fried Shanghai Spicy Noodles with Shredded Pork—a bold and flavorful dish that combines chewy Shanghai-style noodles, tender strips of marinated pork, and an irresistible sauce packed with umami from soy sauce, dark soy, and oyster sauce, plus a fiery kick from chili bean paste. This quick stir-fry recipe comes together in just 35 minutes, making it perfect for busy weeknights. Vibrant bok choy, sweet julienned carrots, and aromatic ginger and garlic add depth and balance to the dish, while optional red chili slices provide an extra spicy punch. It’s a one-pan wonder that delivers authentic, restaurant-style flavors right at home. Ideal for noodle lovers looking to explore Chinese cuisine, these spicy stir-fried noodles are guaranteed to impress!
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Ingredients
- 400 grams fresh Shanghai-style noodles
- 200 grams pork tenderloin
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili bean paste (Doubanjiang)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon shaoxing wine
- 3 pieces garlic cloves
- 1 thumb-sized piece ginger
- 1 piece carrot
- 200 grams bok choy
- 2 tablespoons vegetable oil
- 3 pieces scallions
- 1 piece red chili (optional)
- 150 milliliters water
Directions
Step 1
Bring a pot of water to a boil and cook the Shanghai-style noodles according to the package directions (typically 3-5 minutes). Drain, rinse with cold water, and drizzle with 1 teaspoon of sesame oil to prevent sticking. Set aside.
Step 2
Slice the pork tenderloin into thin strips. In a bowl, combine the pork with 1 teaspoon of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of Shaoxing wine. Mix well and let it marinate for 10 minutes.
Step 3
Mince the garlic cloves and ginger. Julienne the carrot, chop the bok choy into bite-sized pieces, and slice the scallions into 2-inch strips. If using red chili, thinly slice it as well.
Step 4
In a small bowl, mix 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chili bean paste, 1 teaspoon of sugar, and 150 milliliters of water. Stir until combined to create the sauce.
Step 5
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry for 2-3 minutes until it is cooked through. Remove the pork and set aside.
Step 6
In the same wok, add a bit more oil if necessary, and stir-fry the garlic, ginger, and red chili (if using) until fragrant, about 30 seconds.
Step 7
Add the carrot and bok choy to the wok and stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Step 8
Return the cooked pork to the wok, followed by the cooked noodles. Pour in the sauce and toss everything together to coat the ingredients evenly. Stir-fry for another 2-3 minutes to heat through and allow the flavors to meld.
Step 9
Add the scallions and give the noodles a final toss before turning off the heat.
Step 10
Serve the noodles hot and enjoy your Soft Fried Shanghai Spicy Noodles with Shredded Pork!
Nutrition Facts
| Serving size | (608.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 504.2 |
| Total Fat 41.1g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1709.6mg | 0% |
| Total Carbohydrate 30.6g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 9.8g | |
| Protein 8.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 281.0mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 1302.4mg | 0% |
Source of Calories