Shanghai Fried Udon Noodles with Pork
These Shanghai-style fried noodles are smoky, savory, and deeply satisfying, with tender pork, earthy shiitake mushrooms, and crisp greens tossed with chewy udon. A mix of light and dark soy sauce gives the noodles their signature rich color and bold flavor, making this a fast, restaurant-style dinner you can make at home.
Servings4 Portions
Prep Time10 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
4
- boneless pork6 oz
- shiitake mushrooms8
- choy sum or baby bok choy1 bunch
- Japanese-style udon noodles1 lb
- neutral oil3 tbsp
- cornstarch0.8 tsp
- light soy sauce0.5 tsp
- dark soy sauce0.1 tsp
- Shaoxing wine1 tsp
- sugar0.1 tsp
Step-by-Step Instructions
01
In a small bowl, combine the pork with the cornstarch, light soy sauce, dark soy sauce, Shaoxing wine, and sugar. Toss well to coat and let it sit while you prepare the remaining ingredients.
02
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of oil, then stir-fry the pork for 2 to 3 minutes until lightly browned and nearly cooked through. Transfer the pork to a plate and reduce the heat to medium.
03
Add the remaining oil to the wok, then add the shiitake mushrooms and cook for about 2 minutes until softened. Loosen the udon noodles gently with your hands, add them to the wok, and stir-fry with the mushrooms.
04
Add the light and dark soy sauces and sugar, tossing until the noodles are evenly coated and take on a deep brown color. Return the pork to the wok, add the choy sum or baby bok choy, and stir-fry for 1 to 2 minutes until the greens are just wilted. Serve immediately.
Chef's Tips
If you want darker noodles, add a little extra dark soy sauce a few drops at a time. Cook in a very hot wok or skillet for the best smoky flavor, and avoid overcrowding the pan. Leftovers keep well in the refrigerator for up to 2 days and can be reheated in a skillet over medium heat.
