Stir-Fried Shanghai Noodles 2.000

Deb Lindsey for The Washington Post

Apr 28, 2017

Cabbage is the only vegetable featured in the classic dish, but feel free to toss in some crisp vegetables you like. To make this vegetarian, use extra-firm tofu instead of the pork. It’s a cinch to scale up this recipe; cook in batches.

Stir-frying is a handy technique to know and easy to learn. You don’t need a wok as long as you have a skillet or saute pan that’s fairly deep.

Make Ahead: The noodles can be cooked, drained and refrigerated a day or two in advance. Leftovers taste good cold, or at room temperature.

Where to Buy: Dark soy sauce is slightly thicker and sweeter than regular soy sauce, and is available in larger grocery stores as well as Asian markets. The best noodles to use here are at Asian markets – fresh, and thicker than Western wheat noodles.

2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

  • 3 1/2 ounces ground pork (may substitute lean pork loin or tenderloin, cut into thin strips)
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 1/2 tablespoons safflower or vegetable oil
  • 11 ounces fresh, flat wheat noodles or lo-mein-type noodles (see headnote; may substitute cooked linguine; see headnote)
  • 3 large napa cabbage leaves, shredded
  • 1/2 tablespoon dark soy sauce (see headnote)
  • 1 teaspoon sesame oil (can use toasted sesame oil)


Combine the pork, 1/2 tablespoon of the low-sodium soy sauce, 1/2 teaspoon of the sugar, all the cornstarch and 1/2 tablespoon of the safflower or vegetable oil in a mixing bowl, tossing to coat evenly. Let sit for 5 minutes.

Meanwhile bring a large saucepan of water to a boil over high heat. Add the noodles and cook according to the package directions, until tender. Drain in a colander and rinse under cool running water.

Fill the same saucepan with water and return to a boil over high heat. Add shredded cabbage and cook for about 1 minute, then drain.

Heat the remaining 2 tablespoons of safflower or vegetable oil in a large skillet, saute pan or a wok over medium heat. Once the oil shimmers, add the pork and its marinade; stir-fry for 2 minutes (constantly), or until the meat is cooked through.

Add the drained noodles, tossing to coat; stir-fry for 2 minutes, then add the drained shredded cabbage, the remaining 1/2 teaspoon of sugar the remaining 1 1/2 tablespoons of low-sodium soy sauce and the dark soy sauce. Stir-fry for 2 minutes, until well incorporated and heated through. Turn off the heat.

Drizzle with the sesame oil and toss to coat. Divide between individual bowls and serve right away.

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Recipe Source

Adapted from “China: The Cookbook,” by Kei Lum Chan and Diora Fong Chan (Phaidon, 2016).

Tested by Kara Elder.

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