Shanghai Fried Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy Shanghai-style noodles coated in a glossy dark soy glaze with marinated pork and spinach. Rich and savory, this tastes like takeout but comes together in 15 minutes. Finished with green onion.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 oz pork (cut into thin strips)
- 1 teaspoon Shaoxing wine (or dry sherry)
- ½ teaspoon soy sauce
- ½ teaspoon cornstarch
- water (for boiling)
- 10 oz fresh Shanghai noodles (or 2 packs Udon noodles, discard the seasoning sachets)
- 2 tablespoons oil
- 4 oz fresh spinach (stemmed and washed)
- 1 scallion (cut into small rounds)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 3 dashes white pepper
- ¼ teaspoon salt (or to taste)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 2680mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 737mg
- Calcium
- 76mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2680MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.