If you’re looking for a better-for-you weeknight dinner that comes together in just 20 minutes and tastes like takeout (without the hefty price tag), then you are going to absolutely love these 20-Minute Shanghai “Fried” Noodles. Tender slices of marinated pork, hearty napa cabbage, shiitake mushrooms, and chewy noodles are all tossed in a rich, savory sauce that coats every single bite. You won’t ever need to reach for that takeout app again.
Friends, I have to be upfront with you: this is NOT an authentic Chinese recipe. It is my personal take on the classic Shanghai fried noodle dish, made with ingredients I had on hand and flavors that I remember loving. I wanted to be transparent about that from the start, because I of course have so much respect for the original. What I can tell you is that this is a very delicious, weeknight-friendly noodle dish that comes together fast and is endlessly customizable. Once you make it, it is going straight into your regular dinner rotation.
I grew up loving noodle dishes in all forms, and there is something about a saucy, stir-fried noodle that just hits every note I’m looking for in a satisfying meal. The sauce here is unreal — dark soy sauce, oyster sauce, rice vinegar, maple syrup, sesame oil, and a splash of mirin come together to make a sauce that is just the right balance of sweetness and tang. The pork marinates for just a few minutes before hitting the pan, and by the time everything comes together, you’ve got the most drool-worthy meal.
One thing I especially appreciate about this recipe is how flexible it is. I used gluten-free linguine because, to me, it just digests better, but you can absolutely use traditional lo mein noodles, soba, rice noodles, or whatever you love. The method stays the same, and the sauce works great with any noodle you choose. This is also a great recipe to keep in mind when you’re cooking for a group — it makes four to six servings, it comes together in one pan, and there’s very little hands-on time once everything is prepped.
What You Need to Make These Shanghai-Style Noodles
- Dark Soy Sauce: Dark soy sauce is richer, thicker, and slightly sweeter than regular soy sauce, and it gives this dish its deep color and signature flavor. If you can only find low-sodium soy sauce, that works too—it’ll be a little lighter in color but still delicious.
- Oyster Sauce: Just a little bit adds a savory depth to the sauce that really rounds everything out. If you need to keep this dish gluten-free, look for a certified GF oyster sauce at your local Asian grocery store.
- Rice Vinegar: A couple of tablespoons of rice vinegar bring a gentle brightness to both the marinade and the sauce, balancing out all of the richness.
- Maple Syrup: Maple syrup adds a touch of natural sweetness to the sauce without any refined sugar.
- Toasted Sesame Oil: A little sesame oil goes a long way here. It adds that unmistakable toasty, nutty flavor that makes this dish taste like something you’d order at a restaurant.
- Mirin: Mirin is optional, but if you have it, I’d encourage you to use it. It adds a subtle sweetness and depth that takes the sauce up a notch.
- Chicken Broth: The broth gives the sauce its body and helps it coat every strand of noodle. You can use vegetable broth as a substitute if needed.
- Cornstarch or Arrowroot: A tablespoon of cornstarch or arrowroot in the sauce helps thicken it to that perfect, glossy consistency.
- Pork Loin: Slicing it thin is key — it helps the pork cook quickly and soak up all of that marinade flavor.
- White Pepper: White pepper adds a distinct, slightly floral heat that is different from black pepper. If you don’t have it, ground black pepper is a fine substitute.
- Noodles: I used gluten-free linguine, but traditional lo mein noodles, soba, rice noodles, or any noodle you love will work here. Just cook them to al dente so they hold up when tossed in the sauce.
- Napa Cabbage: Three cups of chopped napa cabbage adds a tender, slightly sweet bite to the dish. It wilts down quickly in the pan and blends with the noodles.
- Shiitake Mushrooms: Sliced shiitake mushrooms bring a meaty, earthy flavor that makes this dish feel extra hearty and satisfying.
- Green Onions: Adds a fresh, mild bite throughout the dish. I like to reserve a few extra slices for topping at the end.
- Garlic: Fresh is always best here.
- Avocado Oil: Its high smoke point makes it a great choice for cooking at higher heat.
How to Make These 20-Minute Shanghai “Fried” Noodles
To make these shanghai fried noodles, start by marinating the pork. Slice the pork loin thin and add it to a bowl with the dark soy sauce, cornstarch or arrowroot, sesame oil, rice vinegar, and white pepper. Toss to coat well and set it aside while you prep everything else.
Next, make the sauce. Add all of the sauce ingredients — the dark soy sauce, oyster sauce, rice vinegar, maple syrup, sesame oil, mirin (if using), chicken broth, and cornstarch or arrowroot — to a bowl and whisk until fully incorporated. Set it aside. Bring a large pot of salted water to a boil and cook your noodles until al dente, according to the package directions. Drain and set aside. While the noodles cook, prep your vegetables. Chop the napa cabbage, slice the shiitake mushrooms, cut the green onions into one-inch pieces, and mince the garlic.
Heat the avocado oil in a large skillet over medium heat. Add the marinated pork along with any remaining marinade and cook, stirring occasionally, until the pork is cooked through. Add in the cabbage, mushrooms, and green onions and stir until wilted and tender, about two to three minutes. Add in the cooked noodles and pour the sauce over everything. Toss to coat very well, making sure every noodle gets covered in that gorgeous sauce.
Remove the pan from the heat, plate, and enjoy! Store any leftovers in an airtight container in the fridge for up to three days — the noodles reheat nicely with a splash of broth or water to loosen the sauce.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Ingredients
For the Sauce:
- 3 Tablespoons Dark Soy Sauce, or low sodium soy sauce
- 1 Tablespoon Oyster Sauce
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Toasted Sesame Oil
- ½ Tablespoon Mirin, optional
- ¾ Cup Chicken Broth
- 1 Tablespoon Corn Starch, or arrowroot
For the Pork Marinade:
- 1 Pound Pork Loin, sliced thin
- 1 Tablespoon Dark Soy sauce, or low sodium soy sauce
- 2 Teaspoons Corn Starch, or arrowroot
- 1 Teaspoon Sesame Oil
- 1 Tablespoon Rice Vinegar
- ½ Teaspoon White Pepper, or ground black pepper
For the Noodles:
- 1 Pound Noodles, I used gf linguine
- 3 Cups Napa Cabbage, chopped
- ¾ Cup Shiitake Mushrooms, sliced
- 1 Cup Green Onions, sliced into 1” pieces
- 4 Cloves Garlic, minced
- 1 Tablespoon Avocado Oil
Instructions
- Start by marinating the pork. Slice the pork loin thin and add it to a bowl with the dark soy sauce, cornstarch or arrowroot, sesame oil, rice vinegar, and white pepper. Toss to coat well and set it aside while you prep everything else.
- Next, make the sauce. Add all of the sauce ingredients — the dark soy sauce, oyster sauce, rice vinegar, maple syrup, sesame oil, mirin (if using), chicken broth, and cornstarch or arrowroot — to a bowl and whisk until fully incorporated. Set it aside.
- Bring a large pot of salted water to a boil and cook your noodles until al dente, according to the package directions. Drain and set aside.
- While the noodles cook, prep your vegetables. Chop the napa cabbage, slice the shiitake mushrooms, cut the green onions into one-inch pieces, and mince the garlic.
- Heat the avocado oil in a large skillet over medium heat. Add the marinated pork along with any remaining marinade and cook, stirring occasionally, until the pork is cooked through.
- Add in the cabbage, mushrooms, and green onions and stir until wilted and tender, about two to three minutes.
- Add in the cooked noodles and pour the sauce over everything. Toss to coat very well, making sure every noodle gets covered in that gorgeous sauce.
- Remove the pan from the heat, plate, and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.
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