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Try these Shanghai noodles, then check out our pork biang biang noodles, minced pork noodles, chicken chow mein and more noodle recipes.

  • 300g pack ready-cooked udon noodles
  • 2 (about 250g) trimmed pork medallions
  • 4 tbsp soy sauce
  • 2 tbsp shaoxing rice wine
  • 1 tsp cornflour
  • 1 tbsp groundnut oil
  • 5 spring onions
    chopped
  • a walnut-sized chunk ginger
    shredded
  • 150g shiitake mushrooms
    sliced
  • 2 heads pak choi
    shredded
  • 1 tsp toasted sesame oil

Nutrition:

  • kcal333
    low
  • fat8.8g
  • saturates1.8g
  • carbs33.7g
  • sugars7.2g
  • fibre5.2g
  • protein27.2g
  • salt3.4g

Method

  • step 1

    Put the noodles in a colander and pour over a kettle of just-boiled water to remove any starchy coating and refresh them.

  • step 2

    Slice the pork into thin strips and put in a bowl. Mix together the soy sauce, shaoxing wine and cornflour, then pour over the pork and marinate for at least 15 minutes.

  • step 3

    Heat ½ the groundnut oil in a non-stick wok or large frying pan until very hot. Scoop the pork out of the marinade with a slotted spoon (leaving behind as much marinade as possible) and stir-fry on a high heat for 2-3 minutes or until caramelised, then scoop out.

  • step 4

    Add the rest of the oil to the same pan and fry the spring onions and ginger for 1 minute, then add the mushrooms and cook for 3-4 minutes or until softened.

  • step 5

    Add the noodles with the pork marinade. Fry until the sauce has thickened slightly. Add back the pork and pay choi with a splash of water, and toss until wilted. Toss through the sesame oil and serve.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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