Recipes Shanghai pork noodles

Recipes Shanghai pork noodles

Recipes Shanghai pork noodles

Recipes Shanghai pork noodles The advantage of this stir-fry is that you obtain maximum flavour with just 10 a few minutes cooking time. Shanghai pork noodles


  • 1/4 cup (60ml) peanut oil or grapeseed oil
  • 300g pork mince
  • 4cm piece ginger, cut into matchsticks
  • 150g runner beans, sliced on an angle
  • 1/2 bunch Chinese broccoli, cut into thirds
  • 1/4 cup Chinese cooking wine (shaohsing) (see note)
  • 2 teaspoons brown sugar
  • 2 1/2 tablespoons light soy sauce
  • 1/2 tablespoons Chinese black vinegar (see note)
  • 500g Shanghai noodles (see note), cooked, drained
  • 10 garlic chives (seenote), cut into 3cm lengths
  • Sesame oil, to serve
  • Dried chilli flakes, to serve


  • Step 1

    Heat 1 tablespoon oil in a wok or large frypan over medium-high heat. Stir-fry pork and most of the ginger for 4-5 minutes until cooked through. Remove mixture and set aside.

  • Step 2

    Heat remaining oil in wok, then stir-fry vegetables for 30 seconds. Return pork mixture to wok, add wine and toss for 30 seconds, then add sugar, soy and vinegar and stir-fry for 1 minute. Add noodles and most of the chives, then toss until heated through. Divide among bowls, drizzle with sesame oil, then serve topped with chilli and remaining chives and ginger.