Shanghai Stir-Fried Chunky Noodles Recipe (2024)

Marinate the pork in sesame oil, soy sauce, green onion, minced garlic, and honey overnight. Add mushrooms, garlic, onion, and fresh ginger to the wok before cooking the pork. I used dried udon noodles but will get fresh noodles for next time. One of the best wok dishes that I've ever made.

Good but bland without garlic. Add garlic to the stir fry before the bok choy and it becomes very good.

Having read the notes about this being bland, I added three cloves of garlic and healthy chunk of fresh ginger. (Chopped and added to the hot oil for a few seconds just before the bok choy, followed by the noodles.) Still a disappointment. If I make this dish again, I'll definitely look for ways to enliven it. Maybe toasted sesame oil along with the dark soy and broth, or after cooking? Some sliced red bell pepper along with the bok choy?

Is there a good substitute for Shaoxing wine, on the off chance that I run out of my usual supply?

In asia our gas burners are not high either - and in the US they definitely get hot enough. You need to learn to work the sides of a wok over the burner, but a good slightly ribbed carbon steel wok has excellent heat density and sinks heat well into the rest of the pan. Cast iron skillets are particularly bad for this use as they heat and cool extremely slowly - you want to rely on the heated side of a wok cooling quickly in order to keep different temperates available to you while you cook.

I make this using packaged noodles nuked for 90 sec.(see my note 1 month ago); mix wine, ½ cup broth, soy sauce; cornstarch; (can't see the difference a small amount of light soy will make, so it's all dark). First stir-fry bottoms of baby bok choy in oil; cook until bok choy is almost tender; add noodles & tops of bok choy; blend for 2 min; add sauce; cook to thickened. You can add an onion, shiitakes, water chestnuts, scallions, etc. I serve this as a meatless side dish.

This dish is usually very greasy when ordered in restaurants. This super easy and delicious recipe solves that problem. I substituted with thinly sliced Chinese napa cabbage instead of baby bok choy. I added thinly sliced shiitake mushrooms. But what really brought out the umami was Tung Chun brand supreme soy sauce in place of the light soy sauce and Tung Chun brand dark soy sauce. This Chinese brand can be found in most Asian markets.

I really 'doctored' this recipe, based on previous reviews on here. Despite doubling the Chinese wine, soy sauce, chicken broth, and adding 3 large cloves of garlic, a big hunk of fresh ginger slivers, lots of Shisito pepper rounds, and sliced onions, the dish, while delicious, was still relatively bland! I even used smoked pork loin, sliced thin. I think next time, I'll add red pepper flakes, too. Loved the trxture and flavor, but the recipe didn't pack a knockout punch!

Read all the notes, looked forward eagerly, but --- have to vote with the "Disappointed " group. Rather than fiddle with ingredients or method, I'll look for another recipe.

In Toronto, Canada, our grocery stores often carry chilled packaged fresh Udon noodles or Chinese Shanghai-style ones near the tofu.

From another commenter: Marinate the pork in sesame oil, soy sauce, green onion, minced garlic, and honey overnight. Add mushrooms, garlic, onion, and fresh ginger to the wok before cooking the pork. I used dried udon noodles but will get fresh noodles for next time. One of the best wok dishes that I've ever made.

Odd reviews. American Chinese dishes are over salted and overly intense. A local restaurant makes this dish in a more subtle way. Next time, I'd omit the dark soy sauce, add garlic, and add slivered carrots for a little sweetness. I don't think the small amount of chicken broth adds anything, but my main correction would be to reduce the overwhelming saltiness and soy flavor.

Question: if I can't get a pound of fresh udon or Shanghai noodles, what's the right quantity of dry udon (or other dry) noodles?

I don't think I like this sauce but the beef marinade looks good

There are now available shelf stable stir-fry noodles.No boilingChange the recipe- start with 1tbsp of oil and stir-fry noodles for a3 or 4 minutes and set aside when the vegetables and protein cooked then add add sauce and noodles

The Shanghai noodle look just-like the shelf stable stir-fry I use they are shelf stable no boil noodle made by Ka-Me noodles that are available on Amazon.I stir-fry first with about tsblespoon or so of oil.set aside make rest of the dry ingredient and add it back with the saucewith the sauce?Is a am not a shill but am a retired doctor so I have time to cook and shop

I used 200 grams of dried Chinese noodles and the recipe came out perfectly. I also used high quality light and dark Chinese soy sauces. I followed the recipe exactly and it was not bland.

There are shelf stable made by Ka- Me that are stir- noodles no boil varieties include Udon and soba noodle in this recipe I would add a tbsp of oil and set it aside then make recipe and add it vacack at the nd of the sir fry.

There are shelf stable noodles mostly from Ka-Me that eliminate having to boil it first

Added mushrooms and used Italian sausage, think ground chicken would be better

I followed others’ directions but also added some MSG and it was great. Would recommend adding garlic extra veggies and definitely some MSG to amp the flavor up.

You really need good soy sauce to really get that complex umami hit. Highly recommend Lee Kum Kee. Skip the Kikkoman!

So after reading the notes I madeIsome changes. After cooking the pork (to which I added some sesame oil),, I added some garlic and ginger. I stir fryed some julienned carrots, snow peas, and sh*take. When soft I added the bok choi, then the noodles at last. It was delicious. Savory , yet not overwhelming.

Sensational recipe but I’m an Australian Brit and we have different palates to Americans. Used pork belly instead. Marinaded overnight. Used half a stock cube to make the stock so it was quite potent. Definitely used light and dark soy, but I have several different soy sauces in the cupboard as they are all different. Only had larger bok choi so I quartered them. Boiling the noodles was a game changer, I would have been lazy and just chuckled them in if not instructed otherwise.

I have made this twice now, with boneless skinless chicken thighs both times since I am not a pork eater. The first time was just too bland and dry, so the second time I jazzed it up by adding three finely minced cloves of garlic, a knob of minced ginger and a couple of finely minced Thai peppers. I added these to the wok and sautéed for a couple of minutes before adding the noodles and the soy sauce mixture which I also doubled. Result was much improved.

Definitely better with the fresh noodles or pouched noodles rather than the dry.

Way too salty - cut down on the soy sauce.

Made exactly as written with fresh udon and pork tenderloin, and the result was stupendous. This recipe is not a bland version of American take-out but a gem of Shanghainese cuisine. The finished udon will not look like the photo that accompanies the article. Instead, the noodles will be mahogany-colored and silky-textured, with deep umami. In a pinch could use dry sherry for Shaoxing wine and corn starch for potato starch, but there is no substitute for the two types of Chinese soy sauce.