Food Recipes Dinner Pasta and Noodle Dishes Stir-Fried Shanghai Noodles Be the first to rate & review! This classic recipe is ideal to serve for Chinese New Year. "Noodles, because of their length and stringiness, signify longevity,” says cookbook author Kei Lum Chan.Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, September 2016).Slideshow: More Stir-Fry Recipes By Kei Lum Kei Lum Kei Lum Chan is a food writer from Hong Kong. Along with his wife and collaborator Diora, he has authored well over a dozen books on Chinese cooking, including their English-language masterwork China, The Cookbook (2016). Chan is widely considered one of the foremost authorities on the culinary history and cuisine of China. Food & Wine's Editorial Guidelines and Diora Fong Chan Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: © DL Acken Active Time: 5 mins Total Time: 25 mins Yield: 2 Ingredients 3 1/2 ounces/100 grams lean pork, sliced 2 tablespoons light soy sauce 1 teaspoon granulated sugar 1 teaspoon cornstarch (cornflour) 2 1/2 tablespoons vegetable oil 11 ounces/300 grams Shanghai noodles 3 Napa cabbage leaves, shredded 1/2 tablespoon dark soy sauce 1 teaspoon sesame oil Directions Combine the pork, 1/2 tablespoon light soy sauce,1/2 teaspoon sugar, the cornstarch (cornflour), and 1/2 tablespoon vegetable oil in a bowl. Mix well and marinate for 5 minutes. Meanwhile, bring a large saucepan of water to a boil, then add the noodles. Cook according to the package directions, until tender. Drain and rinse under cold running water. Bring a saucepan of water to a boil over high heat. Add the Napa cabbage and blanch for 2 minutes until tender. Drain. Heat the remaining 2 tablespoons oil in a wok or large skillet (frying pan) over medium heat, add the pork, and stir-fry for 2 minutes until cooked through. Put in the drained noodles and stir-fry for 2 minutes. Add the Napa cabbage, remaining 1/2 teaspoon sugar, remaining 11/2 tablespoons light soy sauce, and the dark soy sauce. Stir-fry for 2 minutes until well combined. Stir in the sesame oil, transfer to a serving plate, and serve. Rate It Print