Shanghai Fried Noodles With Pork or Chicken

“Quick and wonderful oriental dish.”

Ingredients Nutrition


  1. Drop noodles into boiling water, and cook about 4 minutes.
  2. Add cold water, and bring to boil for 1 minute.
  3. Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
  4. Cut meat crosswise and julienne.
  5. Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
  6. Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
  7. Add other tablespoon light soy sauce and sugar, remove, and keep warm.
  8. In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
  9. Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
  10. Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
  11. Brown other side in same manner, and remove to warm platter.
  12. Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
  13. Stir-fry until thoroughly heated.
  14. Thicken with dissolved cornstarch.
  15. Pour over noodles, and wipe out wok.
  16. Heat 1 tablespoon oil in wok until smoking hot (400F).
  17. Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
  18. Arrange spinach around mound of covered noodles.

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