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How to make Shanghai Style Fried Noodles with Chicken or Pork Recipe

Written By Rajesh Kumar on Tuesday, 7 June 2016 | 22:49

Shanghai Style Fried Noodles with Chicken or Pork Recipe

Fried noodles with vegetables and either chicken or pork. It is quite easy to make even through there are a few steps involved.

Available in 400 g packages, cooked thick yellow miki noodles are ready to use – and the perfect amount for two. If you can't find them, use Shanghai-style noodles instead (see Tip), but you'll only need half the package.

Ingredients:- for Shanghai noodles 

  • 4 boneless skinless chicken thighs
  • 1 tbsp (15 mL) sodium-reduced soy sauce
  • 1 tbsp (15 mL) Chinese rice wine or dry sherry, (optional)
  • 1-1/2 tsp (7 mL) cornstarch
  • 2 green onions
  • 1 sweet green pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 garlic clove, minced
  • 1 cup (250 mL) shredded cabbage
  • 1 pinch granulated sugar
  • 1 pinch salt
  • 1 pkg (400 g) precooked miki noodles
  • 2 tbsp (30 mL) hoisin sauce
  • 1-1/2 tsp (7 mL) sesame oil


Cut chicken into 1-inch (2.5 cm) cubes; place in bowl. Add soy sauce, rice wine (if using) and cornstarch; toss to coat. Marinate for 30 minutes.

Meanwhile, slice white parts of green onions into 1-inch (2.5 cm) lengths; thinly slice green parts. Set aside separately. Cut green pepper into quarters; thinly slice on diagonal. Set aside.

In wok or large skillet, heat half of the oil over medium-high heat; stir-fry garlic and white parts of onions until fragrant, about 1 minute. Add chicken mixture; stir-fry until juices run clear when chicken is pierced, about 3 minutes. Scrape into bowl.

Add remaining oil to wok; stir-fry cabbage, green pepper, sugar and salt for 1 minute. Add 1/4 cup (50 mL) water; cover and steam until water evaporates and cabbage is tender, about 3 minutes. 

Add noodles, hoisin sauce and sesame oil, tossing to coat. Return chicken mixture to pan along with green parts of onions; cook until heated through.

Additional information Tip: Shanghai-style noodles are white uncooked wheat noodles found in many Asian grocery stores. They must be cooked and rinsed before using. Half a 454 g pkg will be enough for this recipe.

Ingredients:- Noodles with Chicken or Pork

  • 230g fresh Chinese noodles
  • 120ml cold water
  • 1 tablespoon sesame seed oil
  • 230g chicken or pork tenderloins
  • 2 tablespoons light soy sauce
  • 1 tablespoon cornflour
  • 1 spring onion, diced
  • 1 clove of garlic, finely sliced
  • 2 pinches ginger powder
  • 130ml oil
  • 1 teaspoon sugar
  • 1/4 cabbage thinly sliced
  • 650g frozen stir fry vegetables
  • 1 tablespoon dark soy sauce
  • 2 teaspoons cornflour, dissolved in
  • 1 tablespoon water


  1. Place noodles into boiling water and cook about 4 minutes
  2. Add cold water and bring to boil for 1 minute
  3. Rinse with cold running water, drain, mix with sesame oil and set aside.
  4. Cut meat across the grain then julienne.
  5. Mix with half the light soy sauce and cornflour.
  6. Stir fry spring onions, garlic, ginger and meat in 2 tablespoons heated oil until meat is cooked.
  7. Add other half of the light soy sauce and sugar; remove and keep warm.
  8. In clean wok stir-fry cabbage in 2 tablespoons heated oil for 2 minutes. Add frozen vegetables and heat until just defrosted; remove and wipe out wok
  9. Heat 3 tablespoons oil in wok and add noodles; do not stir
  10. Let noodles brown on bottom then turn noodle cake over to brown other side in the same manner.
  11. In another wok heat 1 tablespoon of oil then add meat, cabbage, vegetables and dark soy sauce.
  12. Stir-fry until thoroughly heated.
  13. Thicken with dissolved cornflour then serve hot vegetables on the fried noodles.
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