Pork Shanghai Noodles

Diana Adcock


Flipping awesome if I do say so myself! Add a few egg rolls on the side and your done-LOL!

Featured Pinch Tips Video

★★★★★ 1 vote
20 Min
15 Min


2 Tbsp
vegetable oil
1/2 c
4 Tbsp
hoisin sauce
4 Tbsp
white sugar
2 Tbsp
fresh ginger root, minced
1 lb
pork butt (usually 1 thick cut steak) thinly sliced
4 clove
garlic sliced thin
1 large
head bok choy, thinly sliced
green onions cut into 1/2 inch pieces
1 lb
fresh round chinese noodles (in my area that would be amish)
2 Tbsp
vegetable oil
2 Tbsp
1 c
chicken stock
1 1/2 Tbsp
sesame oil
1 tsp
white pepper


1In a medium mixing bowl whisk together the tamari, hoisin, sugar, and ginger, until the sugar has dissolved.
2Divide, reserving half of the marinade.
3To the mixing bowl add the pork slices.
4Cover and let marinate for 1 hour.
5Thinly slice the garlic and cabbage and set aside.
6Cut the green onions into 1/2 inch pieces, set aside.
7In a measuring cup dissolve the cornstarch into the chicken stock.
8Cook the noodles according to package directions, drain.
9Add the oil to a wok (or heavy skillet) over high heat.
10Drain the pork and when HOT fry the pork for 1 minute, until browned.
11Add garlic, bok choy, and green onions, stir-fry for 30 seconds.
12Add reserved marinade, sesame oil, pepper, chicken stock/cornstarch mixture, cook for 30 seconds.
13Remove from heat, adding the noodles.
14Stir until well combined.
15Divide between 4 bowls and serve hot.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese