DifficultyBeginner

You won't be able to put down your chopsticks after getting a taste. These noodles are very addictive.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

For the pork & marinade (omit if you want the dish to be vegetarian):
 170 gm lean pork, sliced into strips
 ¾ teaspoon Cornstarch
 ½ teaspoon Light Soy Sauce
 ⅛ teaspoon Dark Soy Sauce
 1 teaspoon Rice Wine
 1 pinch Xylitol Sweetener
For the rest of the dish:
 3 tablespoons Oil, divided
 8 Mushrooms, thinly sliced
 450 gm Noodles or Zoodles (zucchini spaghetti)
 2½ teaspoons Dark Soy Sauce
 2½ teaspoons Soy Sauce
 1 pinch Xylitol Sweetener
 1 small bunch spinach or baby bok choy, washed and trimmed

1

Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

2
3

Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Add noodles to the wok.

4
5

Add the soy sauces and sweetener. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

6
7

Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating—totally up to you.

Ingredients

For the pork & marinade (omit if you want the dish to be vegetarian):
 170 gm lean pork, sliced into strips
 ¾ teaspoon Cornstarch
 ½ teaspoon Light Soy Sauce
 ⅛ teaspoon Dark Soy Sauce
 1 teaspoon Rice Wine
 1 pinch Xylitol Sweetener
For the rest of the dish:
 3 tablespoons Oil, divided
 8 Mushrooms, thinly sliced
 450 gm Noodles or Zoodles (zucchini spaghetti)
 2½ teaspoons Dark Soy Sauce
 2½ teaspoons Soy Sauce
 1 pinch Xylitol Sweetener
 1 small bunch spinach or baby bok choy, washed and trimmed

Directions

1

Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

2
3

Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Add noodles to the wok.

4
5

Add the soy sauces and sweetener. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

6
7

Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating—totally up to you.

Shanghai Fried Noodles
IngredientsDirections