Shanghai Fried Noodles

This comforting bowl of chewy Shanghai fried noodles with crispy pork belly and kale is on the table in just 20 minutes. No wok required.

Adapted from Mike and Stephanie Le | That Noodle Life | Workman Publishing Company, 2022

Why order in when you can stir-fry your own plateful of noodles in 20 minutes or less? There are a few ways to ensure a quality plate: A quick cornstarch and Shaoxing wine marinade for the pork helps tenderize it and improve browning; a mix of dark and light soy sauce adds color and saltiness; and searing the noodles on high heat adds a wok-fried smokiness even if you don’t have a wok.

You can find Shanghai noodles in the fresh noodle section at your local Asian grocery store or grab a package of frozen udon (both come precooked).–Mike Le and Stephanie Le

Why our testers loved this

There’s a whole bunch of reasons our recipe testers happily slurped up these noodles. They loved how quick and easy it was to make the dish, and that it only required a handful of ingredients, making it perfect for a mid-week meal.

Rema S. summed it up best with her comment, “Who doesn’t love a bowl of squishy, saucy, chewy noodles?“

Notes on ingredients

• Shaoxing wine–This is also known as Chinese rice wine. It’s available at Asian markets and many supermarkets. If it’s not available to you, substitute dry sherry.
• Pork belly–These crispy bites of pork add flavor and richness to the noodles. Don’t be tempted to trim the fat from the pork belly. It gets wonderfully crispy during its quick sear.
• Shanghai noodles–These fresh wheat noodles are available in the refrigerated section of Asian markets and large supermarkets. You can also substitute frozen udon noodles.
• Neutral oil–Your wok or skillet will be very hot, so be sure to use a high smoke point oil, such as canola or peanut oil.
• Kale–The sturdy texture of kale stands up well to the high heat of the stir-fry, but you could substitute another sturdy green, like collards, or an Asian vegetable like Gai Lan.

How to make this recipe

1. Coat the pork. Mix 1 tablespoon of light soy sauce with the cornstarch, Shaoxing wine, and sugar in a large bowl. Add the pork belly and mix until the pork is thoroughly coated.
2. Make the sauce. Mix 1 tablespoon of light soy sauce with the dark soy sauce, hoisin, chicken stock, and sesame oil in a small bowl.
3. Soak the noodles. Fill a large bowl with hot water and add the noodles. Soak until warmed through, then drain.
4. Cook the pork. Heat a wok or skillet until smoking, then swirl in the oil. Add the pork and cook until golden and crispy.
5. Fry the noodles. Stir in the kale and cook just until it begins to wilt. Toss in the noodles and sauce and fry over high heat until everything is slightly charred.
6. Serve. Top with scallions, fried onions, and chile oil, if desired.

Recipe FAQs

Helpful tips

• This recipe makes a noodle dish that’s lightly coated with sauce. If you prefer saucier noodles, double the sauce.
• If your noodles are clumping or sticking together after soaking, give them a quick rinse with cold water before setting them aside.
• Leftover noodles can be stored in a sealed container for up to 3 days. To reheat, warm in a skillet over medium heat until warmed through, adding water or chicken broth as needed to loosen the noodles.

More great Asian noodle recipes