Entree: China – Shanghai / Hu Cuisine – 上海炒面 ➤ Shànghǎi chǎo miàn (Stir-fried thick wheat noodles with pork and leafy greens in a savory soy-based sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 12 oz (340 g) fresh thick Chinese wheat noodles (Shanghai-style) or fresh udon
- 8 oz (225 g) boneless pork shoulder, thinly sliced
- 2 tbsp (30 ml) light soy sauce for marinade
- 1 tsp (4 g) cornstarch for marinade
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tbsp (15 ml) sesame oil
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (6 g) fresh ginger, minced
- 4 scallions, white and green parts separated and cut into 2-inch (5 cm) lengths
- 8 oz (225 g) baby bok choy or bok choy halves, rinsed and drained
- 2 tbsp (30 ml) light soy sauce (for sauce)
- 1 tbsp (15 ml) dark soy sauce (for color)
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) water
- Pepper to taste
- 1 tsp (5 g) toasted sesame seeds for garnish (optional)

Instructions

1. Toss the thinly sliced pork with 2 tbsp (30 ml) light soy sauce, 1 tsp (4 g) cornstarch, and 1 tbsp (15 ml) Shaoxing wine. Let marinate 10–15 minutes while preparing other ingredients.
2. If noodles are fresh and clumped, gently separate under warm running water and drain. If using refrigerated noodles, loosen them with a splash of oil or a brief dunk in hot water; drain well.
3. Whisk together sauce: 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) dark soy sauce, 1 tbsp (15 ml) oyster sauce, 1 tsp (4 g) sugar, and 1 tbsp (15 ml) water. Set aside.
4. Heat a wok or large heavy skillet over high heat until very hot. Add 1 tbsp (15 ml) vegetable oil and swirl. Add marinated pork in a single layer and stir-fry until just cooked through and starting to brown, about 1–2 minutes. Remove pork and set aside.
5. Add remaining 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) sesame oil to the wok. Add garlic and ginger and stir 15–30 seconds until fragrant. Add white parts of scallions and bok choy; stir-fry 1–2 minutes until greens begin to wilt but remain bright.
6. Add noodles and returned pork to the wok. Pour sauce over and toss vigorously for 1–2 minutes, using tongs or two spatulas to stir and press noodles against the wok so they get evenly coated and slightly charred in spots.
7. Toss in scallion greens, season with pepper, and stir just to combine. Taste and adjust soy or sugar if needed.
8. Transfer to a platter, garnish with toasted sesame seeds if using, and serve immediately.