20-Minute Shanghai "Fried" Noodles
These 20-Minute Shanghai "Fried" Noodles are a better-for-you weeknight dinner that tastes like takeout without the wait. Tender marinated pork, napa cabbage, shiitake mushrooms, and chewy noodles are tossed in a rich, savory sauce that coats every single bite.
Servings 6 Servings
Calories 454kcal
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.
Video
Nutrition
Calories: 454kcal | Carbohydrates: 68g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 963mg | Potassium: 575mg | Fiber: 3g | Sugar: 6g | Vitamin A: 289IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 3mg
