chinese noodle recipe

A delicious soup with plenty of vibrant flavors that are brought together in one pot. Once you try this recipe, you’ll never go back to the packaged soups again!

Quick and Easy Chinese Noodle Soup

chicken stock

onions

Oyster Sauce

Soy Sauce

oz Dried Chinese noodles (of your choice)

Bok Choy/pak choi (sliced)

In a large saucepan, heat the chicken stock and bring to a boil.

Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce &amp; the noodles.

Reduce the heat and cook according to noodle package instructions (just until tender).&nbsp;&nbsp;Serve hot

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This recipe for Quick & Easy Chinese Noodle Soup makes a super simple, aromatic broth that’s packed with noodles and Asian flavor.

Chinese Noodle Soup

Shanghai Noodles are a quick and easy Chinese stir-fry with chewy noodles, tender pork, crisp bok choy, and a savory sauce. Ready in 15 minutes!

Shanghai Noodles

oz Boston Butt ((or pork tenderloin, pork belly))

shiitake mushrooms

baby bok choy

garlic

green onions

servings Shanghai thick noodles ((or udon noodles))

tbsp neutral-tasting oil ((divided))

soy sauce

tbsp Shaoxing wine ((or mirin, dry sherry, water, etc.))

tsp sugar

cornstarch

oyster sauce

tsp dark soy sauce

chicken bouillon powder

Black pepper ((to taste))

MSG ((optional))

Cut the pork into bite-sized pieces and transfer to a mixing bowl.

Add the soy sauce, Shaoxing wine, sugar, and cornstarch. Give it a good massage. Cover and marinate in the fridge for 10 minutes.

Marinate Pork

Thinly slice the mushrooms. (For more texture, you can tear them by hand into large chunky pieces instead.)

Cut off the ends of the baby bok choy and separate the leaves.

Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.

Prep Vegetables

In a small container, combine the soy sauce, oyster sauce, dark soy sauce, chicken bouillon powder, sugar, black pepper, and MSG (if using). Mix well and set aside.

Make Sauce

Bring a pot of water to a boil. Add the noodles, and cook according to the package instructions. Once the noodles are cooked, drain and set aside.

In a large wok (or pan), heat 1 tablespoon of oil over medium-high heat. Once it’s nice and hot, add the marinated pork, spread it out, and let it sear undisturbed for 1 minute or until the bottom turns golden brown. Flip the pork, add the mushrooms, and stir-fry for 2 to 3 minutes or until the pork is cooked through. Remove everything from the wok and set aside.

Add the remaining 1 tablespoon of oil to the same wok. Add the garlic, and white parts of the green onions. Stir-fry for 30 seconds or until fragrant.

Add the drained noodles and stir-fry for 1 minute, or until every noodle is coated in the aromatic oil.

Add the baby bok choy and stir-fry for 30 seconds. Add the pork and mushrooms back into the wok, pour in the sauce, and stir-fry for 1 minute, or until everything is evenly coated.

Divide the noodles into serving plates and garnish with the green parts of the green onions. Enjoy!

Make Shanghai Noodles

Top 2 chinese noodle recipe recipes from across the web

The most viewed chinese noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick and Easy Chinese Noodle Soup

Shanghai Noodles

Top 2 chinese noodle recipe recipes from across the web

The most viewed chinese noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick and Easy Chinese Noodle Soup

Shanghai Noodles

The most viewed chinese noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine