Shanghai Style Noodles with Spicy Meat Sauce
Transform dinner into a bold, flavor-packed experience with Shanghai Style Noodles with Spicy Meat Sauce! This sensational recipe combines chewy, fresh Shanghai noodles with a savory, spicy meat sauce featuring ground pork, aromatic garlic and ginger, and a fiery kick from doubanjiang—the star ingredient that gives the dish its signature depth. Enhanced with soy sauces, Shaoxing wine, and a touch of chili oil, the sauce thickens beautifully to coat each strand of noodle with umami-rich goodness. Ready in just 35 minutes, this authentic Chinese-inspired dish is perfect for weeknight dinners or cozy gatherings. Garnish with fresh green onions and cilantro for a burst of color and freshness, and let the delicious aroma of this mouthwatering meal bring everyone to the table.
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Recipe Information
Ingredients
- 400 grams fresh Shanghai-style noodles
- 300 grams ground pork
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 stalks green onions, chopped (white and green parts separated)
- 1 tablespoon doubanjiang (spicy fermented broad bean paste)
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 1 teaspoon sugar
- 1 cup chicken or pork stock
- 1 tablespoon chili oil (optional, for extra heat)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Bring a large pot of water to a boil for the noodles. Cook the Shanghai-style noodles according to the package instructions. Drain and set aside.
In a small bowl, mix the cornstarch and water together to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 1-2 minutes until fragrant.
Add the ground pork to the skillet. Cook, breaking up the meat with a spatula, until it is fully browned and no longer pink, about 5-7 minutes.
Stir in the doubanjiang and cook for an additional 1-2 minutes to release its flavor.
Add the soy sauce, dark soy sauce, Shaoxing wine, sugar, and stock to the skillet. Bring the mixture to a simmer and cook for 3-5 minutes to allow the flavors to meld.
Stir in the chili oil if using, then add the cornstarch slurry. Cook for another 1-2 minutes, stirring frequently, until the sauce thickens.
Turn off the heat and add the sesame oil to the sauce. Stir to combine.
Divide the cooked noodles into bowls and spoon the spicy meat sauce generously over the top.
Garnish with the green parts of the green onions and chopped cilantro if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 5820 mg | 253% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.4 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
