📝 About This Recipe
Transport your kitchen to the bustling street markets of Shanghai with these iconic, thick, and chewy wheat noodles. This classic comfort dish is defined by its signature dark, glossy sauce and the 'wok hei'—or breath of the wok—that imparts a smoky depth to the tender pork and crisp bok choy. It is a masterclass in balancing salty, sweet, and umami flavors, creating a satisfying meal that is as hearty as it is elegant.
🥗 Ingredients
The Noodles and Protein
- 1 pound Fresh thick Shanghai-style wheat noodles (often labeled as 'Udon style' or 'Thick stir-fry noodles')
- 6 ounces Pork loin or shoulder (cut into thin matchsticks)
Pork Marinade
- 1 teaspoon Light soy sauce
- 1 teaspoon Shaoxing rice wine
- 1/2 teaspoon Cornstarch
- 1/4 teaspoon Toasted sesame oil
The Signature Sauce
- 1.5 tablespoons Dark soy sauce (essential for the deep mahogany color)
- 1 tablespoon Light soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar (granulated or brown sugar)
- 1/4 teaspoon Ground white pepper
Vegetables and Aromatics
- 4-5 heads Bok choy (baby bok choy, leaves separated and larger ones halved)
- 4 pieces Shiitake mushrooms (fresh, thinly sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 2 stalks Green onions (cut into 2-inch segments)
- 3 tablespoons Vegetable oil (divided; use a high-smoke point oil)
👨🍳 Instructions
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1
In a small bowl, combine the pork matchsticks with the light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Massage well and let marinate for at least 15 minutes while you prep the vegetables.
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2
In a separate small jar or bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper until the sugar is dissolved. Set aside.
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3
Bring a large pot of water to a boil. Add the fresh Shanghai noodles and cook for 1-2 minutes less than the package directions (they should be slightly undercooked/al dente as they will finish in the wok).
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4
Drain the noodles and immediately rinse under cold running water to stop the cooking process and remove excess starch. Toss with a teaspoon of oil to prevent sticking.
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5
Heat 1 tablespoon of oil in a wok or large heavy-bottomed skillet over high heat until shimmering and just starting to smoke.
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6
Add the marinated pork to the wok, spreading it out in a single layer. Let it sear undisturbed for 1 minute to get a nice brown crust, then stir-fry for another minute until just cooked through. Remove pork from the wok and set aside.
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7
Wipe out the wok if necessary, then add another tablespoon of oil. Add the shiitake mushrooms and stir-fry for 2 minutes until softened and slightly browned.
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8
Toss in the garlic and ginger, stir-frying for 30 seconds until fragrant but not burnt.
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9
Add the bok choy to the wok. Stir-fry for 1-2 minutes until the leaves are wilted but the stems still retain a slight crunch.
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10
Add the final tablespoon of oil to the center of the wok, then add the cooked noodles and the prepared sauce.
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11
Using tongs or a sturdy spatula, toss the noodles vigorously over high heat for 2-3 minutes. Ensure every strand is evenly coated in the dark sauce and the noodles begin to sear and caramelize.
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12
Return the cooked pork and any juices back to the wok. Add the green onion segments.
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13
Toss everything together for one final minute until piping hot and the green onions have just softened.
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14
Taste a noodle; if you desire a deeper color or saltier flavor, add a splash more dark soy sauce. Serve immediately while steaming hot.
💡 Chef's Tips
Do not skip the dark soy sauce; it provides the essential color and thick texture that light soy sauce cannot achieve. Always use high heat and a wide pan to prevent the noodles from steaming rather than frying. If using dried noodles, follow package boiling instructions carefully to ensure they don't become mushy. Velveting the pork with cornstarch ensures the meat stays tender and juicy even under high heat. If the noodles feel too dry while frying, add a tablespoon of water or chicken broth to help loosen them.
🍽️ Serving Suggestions
Serve with a side of Chinkiang black vinegar for dipping or drizzling to cut through the richness. Pair with a crisp, cold lager or a pot of hot Jasmine tea to balance the savory umami. Serve alongside a simple cucumber salad with smashed garlic and sesame oil. Add a dollop of crispy chili oil on top for those who enjoy a spicy kick. A side of clear wonton soup makes this a complete, traditional Shanghainese feast.