Shanghai Noodles Recipe

Slice the pork shoulder thinly across the grain into strips about 1/8–1/4 inch thick. If partially frozen it's easier to slice thinly. Place pork in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, and 1 tsp cornstarch. Toss to coat and let marinate for at least 10 minutes (up to 30 minutes).

If using fresh Shanghai noodles, loosen them under running warm water and separate the strands gently; if using pre-cooked packaged noodles, separate and steam/heat briefly in hot water until pliable, then drain. If using dried noodles, cook per package instructions until just al dente, then drain and toss with 1 tsp neutral oil to prevent sticking.

Clean bok choy: trim root end, rinse between leaves, and halve lengthwise if large. Slice the stems into 1/2–3/4 inch pieces if using larger bok choy. Wipe mushrooms; remove stems and slice caps into ~1/4-inch slices. Slice onion thinly. Mince garlic and ginger. Slice green onions on a bias for garnish and finish.

Whisk together the sauce: 3 tbs light soy sauce, 1 tsp dark soy (optional), 1.5 tbs oyster sauce, 1 tsp sesame oil, 1/2 cup chicken or veg stock, 1/2 tsp sugar, 1/4 tsp white pepper. In a small cup dissolve 1 tsp cornstarch into 1 tbs cold water to make a slurry and set aside.

Cook pork

Heat a wok or large skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Add marinated pork in a single layer and spread quickly; let sear undisturbed for 20–30 seconds until it starts to brown, then stir-fry 1–2 more minutes until mostly cooked through but still tender. Remove pork to a plate and set aside.

Cook vegetables

Return the wok to high heat and add 1 tbs neutral oil. Add sliced onion and stir 30–45 seconds until slightly softened. Add garlic and ginger and stir 15–20 seconds until fragrant (don’t burn). Add shiitake mushrooms and stir-fry 1–2 minutes until they begin to soften and release juices. Add bok choy stems first (if cut separately) and cook 1 minute, then add bok choy leaves and cook another 30–45 seconds until leaves are wilted but stems still crisp-tender.

Combine noodles and sauce

Push vegetables to one side of the wok, add the noodles and remaining 1 tbs oil to the bare side, toss briefly to coat and warm the noodles. Pour the prepared sauce and the cornstarch slurry over the noodles and vegetables. Toss continuously with tongs or two spatulas to coat everything evenly. If the pan is dry, add up to 2–3 tbs additional stock or water to loosen — the final sauce should lightly glaze the noodles, not pool.

Finish

Return the cooked pork to the wok and toss everything together for 30–60 seconds until pork is heated through and sauce has thickened to a glossy coating. Taste and adjust seasoning: add a pinch more sugar or 1/2 tbs soy if it needs more savory balance, or a few drops of sesame oil for aroma. Stir in sliced green onions.

Divide the Shanghai noodles among 4 plates or bowls. Garnish with toasted sesame seeds and chili flakes or a drizzle of chili oil if desired. Serve immediately while hot.