Description

This classic Shanghai-style stir-fried wheat noodles recipe features tender noodles, thinly sliced pork belly or loin, and crisp Napa cabbage tossed in a simple yet deeply savory sauce. The dish highlights the elegance of Shanghai cooking with restrained seasoning using light and dark soy sauces and a pinch of sugar, delivering the perfect balance of mild but rich umami flavors and satisfying contrasting textures from soft noodles and crunchy vegetables.

Ingredients

Scale

Meat

200g thinly sliced pork belly or pork loin

Vegetables

1 small Napa cabbage or equivalent bok choy, chopped
3 scallions, separated into whites and greens

Noodles

300g fresh Shanghai wheat noodles (substitute with dried if fresh unavailable)

Sauce & Seasoning

1 tablespoon light soy sauce
1 teaspoon dark soy sauce (for color)
1 pinch sugar

Oils & Others

2 tablespoons neutral oil (peanut or vegetable oil)

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Instructions

Boil the noodles: Bring a large pot of water to a boil. Add the Shanghai wheat noodles and cook just until tender, about 2-3 minutes for fresh noodles or according to package instructions if dried. Drain the noodles thoroughly and set aside to prevent sogginess.
Stir-fry the pork: Heat the neutral oil in a large wok or skillet over high heat until shimmering. Add the thinly sliced pork and stir-fry quickly until it just begins to brown and is cooked through, about 3-4 minutes.
Add scallion whites and cabbage: Add the white parts of the scallions to the pork and stir-fry for 30 seconds to release aroma. Then add the chopped Napa cabbage or bok choy and cook until just wilted but still maintaining a bit of crispness, about 2-3 minutes.
Toss in the noodles: Add the drained noodles to the wok. Toss everything quickly to combine and heat through, ensuring the noodles are evenly mixed with the pork and vegetables.
Season the dish: Pour in the light soy sauce, a splash of dark soy sauce for color, and a tiny pinch of sugar. Stir-fry on high heat to coat the noodles evenly and develop a savory glaze. Be careful not to overcook; the goal is a fast, hot toss to keep textures lively.
Finish and serve: Remove from heat and toss in the green parts of the scallions just before serving to add fresh color and flavor. Serve immediately for the best texture and taste.

Notes

Fresh Shanghai wheat noodles are preferred for authentic texture but dried noodles can be rehydrated as a substitute.
Use thinly sliced pork belly for richer flavor or pork loin for a leaner option.
Adjust the amount of soy sauces to taste but keep dark soy minimal to avoid overpowering saltiness.
This recipe deliberately avoids garlic, oyster sauce, and sesame oil to maintain the traditional restrained Shanghai flavor profile.
Serve hot as a comforting yet light main dish.