Shanghai Noodles


Shanghai noodles are an easy weeknight meal with pork, vegetables, a simple sauce and udon noodles. This dish proves that simple can be delicious!

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Shanghai noodles
40 minutes 2 people Main course
Shanghai noodles


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  • 400 grams of udon noodles
  • 2 boneless pork chops
  • 60 ml + 2 tablespoons salty soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 3 tablespoons sweet soy sauce
  • 5 garlic cloves
  • 250 grams chestnut mushrooms
  • 1 small bok choy
  • ¼ white cabbage (or Chinese cabbage)
  • sunflower oil or other neutral oil
Shanghai noodles ingredients
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Kitchen equipment

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  • medium-sized bowl
  • cutting board & chef's knife
  • mushroom brush or paper towel
  • small bowl
  • wok
  • skimmer

Shanghai Noodles

40 minutes 2 people Main course

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Preparation – 30 minutes

Mix 2 tablespoons of salty soy sauce along with 2 tablespoons of sesame oil. Cut the pork into fine strips and mix with the soy sauce and sesame oil. Mix in a tablespoon of cornstarch and let the meat marinate for at least half an hour.

Meanwhile, clean the mushrooms with a mushroom brush or paper towel. Cut the mushrooms into slices. Peel the garlic cloves and roughly chop them.

Rinse the bok choy and cabbage and roughly chop them both. Mix 60 ml of salty soy sauce together with 1 tablespoon of sugar and 3 tablespoons of sweet soy sauce and set aside.

Shanghai noodles
Shanghai noodles

Finishing Shanghai noodles – 10 minutes

Heat the wok over high heat. Add a dash of sunflower oil as soon as the wok starts smoking. Fry the coarse garlic briefly and then add the meat along with the marinade.

Then add the mushrooms and fry briefly over high heat. Add cabbage and bok choy and fry in the wok for a few minutes longer.

Add the udon noodles to the wok along with the sauce and stir until the vegetables are al dente. Serve immediately, enjoy!

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