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!


★★★★★ 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
  • 6
    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

How to Make Pork Shanghai Noodles


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

Printable Recipe Card

About Pork Shanghai Noodles

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

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