Shanghai Noodles with Pork


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Fresh Chinese egg noodles, 1 lb (500 g)
  • Canola or peanut oil, 5 tablespoons (2½ fl oz/75 ml)
  • Soy sauce, ¼ cup (2 fl oz/60 ml)
  • Worcestershire sauce, 3 tablespoons
  • Rice vinegar, 2 tablespoons
  • Sugar, 1 teaspoon
  • Freshly ground white pepper
  • Boneless pork loin, ½ lb (250 g), cut across the grain into thin strips
  • Yellow onion, 1, thinly sliced
  • Red bell peppers (capsicums), 2, seeded and thinly sliced crosswise
  • Garlic, 2 cloves, minced
  • Napa cabbage, ½ head, finely shredded


  • Parboil the noodles

    Bring a large pot of water to a boil. Separate the noodles, drop into the boiling water, and boil for 2 minutes. Drain and rinse with cold running water. Place in a bowl, add 1 tablespoon of the oil, and toss to coat evenly.

  • Make the sauce

    In a small bowl, stir together ⅓ cup (3 fl oz/80 ml) warm water and the soy sauce, Worcestershire sauce, vinegar, sugar, and a pinch of pepper.

  • Stir-fry the pork and noodles

    Heat a wok or large nonstick frying pan over high heat until very hot and add 2 tablespoons of the oil. Add the pork and stir-fry just until browned, 2–3 minutes. Using a slotted spoon, transfer the pork to a bowl. Return the pan to high heat and add the remaining 2 tablespoons oil. Add the onion and bell peppers and stir-fry just until tender, about 5 minutes. Add the garlic and cabbage and stir-fry until the cabbage begins to wilt, about 3 minutes. Add the sauce and bring to a boil. Stir in the noodles and pork and mix well. Cover, reduce the heat to low, and cook, stirring once or twice, until the noodles have absorbed the sauce, about 10 minutes. Transfer to bowls and serve.