Shanghai Fried Noodles

Shanghai fried noodles

Prep Time - 10 mins

Cook Time - 10 mins

Total Time - 20 mins

Servings - 4


For the pork & marinade:

6 oz. lean pork (170g, sliced into ¼” strips)

3/4 teaspoon cornstarch 

2 tbsp Wuju General Wu’s

1/8 teaspoon Wuju soy sauce

For the rest of the dish:

3 tablespoons oil (divided)

8 shiitake mushrooms (fresh or dry; you have to soak them first if they’re dried, thinly sliced)

1 pound precooked  Japanese-style udon noodles (450g)

2 1/2 teaspoons Wuju soy sauce 

1 bunch baby bok choy (washed and trimmed)



Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

Heat a tablespoon of oil in an iron skillet over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the skillet and set aside. Add a couple more tablespoons of oil to the skillet and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the skillet.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. 

Add the leafy greens now and mix in with the noodles until wilted. Serve hot!