Shanghai Pork Chow Mein

A match made heaven! The filling, savory taste of Shanghai Pork Chow Mein absolutely goes perfectly fine with the joy of being chucked in pan-fried noodles.

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Packed with soft and juicy pork pieces, fresh crisp pak choy, and fungi earthiness within the springy bed of noodles, all brought together in some luscious soy-based dressing, all wrapped up in just 17 minutes – a true weeknight’s savior, and infinitely, infinitely better than takeout.

If you love spicy, add Chili Oil for extra flavor

Fast & Easy: Ready in under 20 minutes for that crazy day.

Intense, Savory Flavor: Deep soy sauce, oyster sauce, and aromatic spices burst into every single bite.

Flexible: Use chicken or beef, or even tofu, as a substitute for pork.

Restaurant Quality at Home: It just takes a few simple tricks to enjoy that heavenly smoky, stir-fry taste.

More Recipes Like This

1. Only 10-Minute Chili Oil Noodles
2. Pork Yakisoba (Japanese Stir-Fried Noodles)
3. Bulgogi Pork Udon Noodles (15 Minutes)

Ingredients

Main Ingredients:

250 g egg noodles (fresh or dried, cooked according to package instructions)

200 g pork tenderloin, sliced thinly

2 tbsp pork lard or vegetable oil

1 cup pak choy, chopped into bite-sized pieces

1/2 cup shitake mushrooms, sliced

1 red onion, sliced

2 garlic cloves, finely sliced

2 tsp coriander powder

1 tsp chili powder (optional, for a bit of heat)

1 tsp Sichuan pepper or freshly ground black pepper

1/2 tsp ginger powder

Sesame seed for garnish

2 spring onions, cut in 2 inches

1 tsp chicken powder (optional)

Salt and sugar to taste

For the Sauce:

1 tbsp soy sauce

2 tbsp dark soy sauce

1 tbsp oyster sauce

How to Prepare Shanghai Pork Chow Mein

Step 1: Making the sauce

Mix the liquid ingredients in a small bowl until crystal clear, ensuring the soy sauces and oyster sauce blend well for the glaze.

Step 2: Grilling the Pork

Heat a pan with lard or oil over medium-high. Brown pork for 2–3 minutes, stirring occasionally.

Optional: Slice thinly for tenderness.

Step 3: Stir-fry the vegetables and aromatics

Heat the last tablespoon of lard in the wok. Stir-fry onion, garlic, and spices for 30 seconds until fragrant. Add mushrooms and pak choy, cooking for 1–2 minutes until tender-crisp.

Step 4: Cook Pork with Noodles

Add noodles, pork, and sauce, mixing well. Season to taste. Stir-fry on high for 1–2 minutes until slightly charred.

Step 5: Serve and Serve

Serve hot. Top with green onions, sesame seed, or a drizzle of sesame oil for extra flavor.

Pro Tips for the Best Shanghai Pork Chow Mein

Noodles: Use fresh egg noodles for texture; if using dry noodles, cook until al dente and rinse rapidly under cold running water to drain excess starch. Gently toss with a bit of oil afterwards to keep from sticking.

High Heat is utilized at all stages to develop that wok-fried taste. It’ll simply be fabulous in a cast iron skillet or carbon steel wok.

Don’t overfill the pan: Stir-fry in batches, if so it doesn’t steam. Hot-keeping in the pan is a cautious way to crunchy caramelised noodles and perfectly cooked pork.

Balance the Flavors: Taste and add more seasoning to taste. Burnt: add a dash of chili powder. Sweet: add sugar. Extra salt: add additional soy sauce.

Conclusion

This is one of the dishes that Shanghai Pork Chow Mein may easily summed up as brief bold flavors of very quick, quite satisfactory cooking.

For a dish allows a master stir-fry master in one’s own kitchen to make very big appetite at whatever time on any weeknight dinners or whatever, when making impressions with some friend over his/her culinary repute.

Do be sure to let me know if your Shanghai Pork Chow Mein works out as good and don’t forget to post variations on that old recipe! Bon appétit!