The TAICHI project is financed with aid from EU

Shanghai Noodles

Asian | Medium | 40 min. | serves 4


  • 1/3 cup dark soy sauce (see Note)
  • 1/4 cup oyster sauce
  • Hoisin sauce
  • 2 tablespoons sugar
  • 1 1/2 tablespoons fresh ginger ,finely minced
  • 1 lb pork tenderloin ,sliced thinly
  • 1 lb thick round Chinese egg noodles
  • 2 tablespoons high heat olive oil
  • 4 cloves garlic, sliced thinly
  • 6 green onions ,cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)
  • 1/2 head Napa cabbage ,thinly sliced (white and pale green parts kept separate)
  • 1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock
  • 1 1/2 tablespoons sesame oil
  • Ground white pepper to taste


  • To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes. Drain and reserve the marinade for later.
  • Heat the olive oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done. Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.