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Shanghai Fried Noodles

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Want a light and healthy meal? Here comes this classic Shanghai fried noodles that can be easily found in most Shanghai restaurants in Hong Kong.

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If you like noodles as a quick and light meal, this is a must-try one. The upside of home cooking is that you can make the dish with anything left in your fridge or comes in handy. A side note, I added a secret ingredient to this Shanghai fried noodles and get my family hooked.

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That said, this dish was not originated from Shanghai and you can’t find it anywhere there according to this Chinese article, but quite popular in Hong Kong and overseas Chinese restaurants.

This dish was turned from the original greasy shanghai fried noodles (兩面黃炒麵) by Hong Kong people into their own version with less oil.

Shanghai Fried Noodles Recipe

(Printable recipe)

Course: Noodles
Cuisine: Chinese
Prep time:
Cook time:
Yield: 2 to 3 serves

Shanghai Fried Noodles

  • 120 gm pork, shredded
  • 1 tsp garlic, minced
  • 500 gm shanghai style noodles or udon noodles
  • 150 gm chinese cabbages, shredded
  • 2 tsp chilli bean sauce, or to taste
  • 1 tsp light soy sauce
  • 1/2 tsp cornflour / corn starch
  • 1/2 tsp sugar
  • white pepper, to taste
  • sesame oil, to taste
  • 1 Tbsp light soy sauce
  • 2 Tbsp dark soy sauce
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 3 Tbsp chicken stock or water
  • sesame oil, to taste

Shanghai Fried Noodles Procedures

  1. Mix pork with marinade and leave it for about 20 minutes.
  2. In the meantime, cook the noodles in boiling water according to the instructions on the packaging, until tender, but still firm. Drain thoroughly. Rinse with cold water, drain well again. Set aside.
  3. Heat oil in a frying pan. Add marinated pork and cook over medium heat until cooked through. Remove from the pan and set aside.
  4. Add some oil if necessary, sauté garlic. Toss in the cabbages, add a little of water if you find it’s too dry. Add the noodles, then pour the sauce and stir to coat the noodles. Add the pork and chilli bean sauce. Stir to combine well. Serve immediately.

  • Shanghai style noodles is white in colour, available at Asian grocers, often stored in fridge. I used udon noodles this time. It doesn't require to rinse with cold water after blanching. Please refer to the instructions closely. The udon noodles won’t be easily turned mushy,yet with a bit of pleasant chewy and springy texture. You can easily find it in the frozen department at Asian grocers.
  • Our family likes to have this noodles with a kick of hot chilli. If you have young kids, you might skip the chilli bean sauce. But if you’re into something hot and spicy, I highly recommend you try adding some chilli bean sauce, it won’t taste the same.
  • You can replace pork with chicken, or any seafood that comes in handy. The fried noodles taste equally delicious.


  1. Which part of the pork did you use? What is the part call in chinese?

    1. I used collar butt(梅頭肉), got this cut from an Asian butcher.
      If you can't find this cut, you can get pork fillet or pork neck from supermarkets. This cut is good for stir frying.

  2. this definitely makes a perfect one-dish meal. Here's wishing you and your loved ones, a happy and prosperous lunar new year!

  3. I cooked a modified version of this tonight as I did not have cabbage. Used Choi Sum instead. All plates were empty! Thanks for sharing!

  4. it looks good...I'm goin to try this today and see how it goes...but i dont have the chili bean sauce...i only have the regular bean sauce...i guess ill just add some chili sauce =)

  5. A very delicious noodle stir-fry! The pork looks really tender.

  6. Thanks Christine for providing these easy to follow and delicious recipes :D

  7. Tried this today - too spicy for me so will use 1 tablespoon of the chilli bean next time - but everybody else loved it! Thanks for this great recipe - especially useful for those who are Chinese like me but can't read the language - going back to my roots!

  8. Thanks for dropping by. Feel free to adjust the quantity of chilli bean sauce to suit your own taste. Welcome to come back for more Chinese recipes.

  9. Can i use potato starch instead of corn starch/corn flour?