Shanghai noodles are thick, chewy, saucy and deliciously good. Our recipe is made using pork mince, udon noodles, Asian greens and sauces to create a dish that’s perfect for weeknights.
20 Minutes. The kids will love these noodles.
400g pork mince
2 packets udon noodles
3 garlic cloves
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/2 tablespoon kecap manis
1 tablespoon oyster sauce
1/4 Chinese cabbage (200g)
100g green beans
Crush the garlic. Top, tail and halve the beans. Finely slice the cabbage.
Fill kettle with water and boil. Place noodles in a heatproof dish, cover with water and soak for 3 - 5 minutes. Use tongs to separate noodles then drain.
Heat a generous amount of olive oil on a medium to high heat in a wok (or fry pan).
Add the mince and garlic. Stir-fry until it is almost cooked through, break up any lumps as it cooks. Add the veg and premixed sauce. Stir-fry for 2 - 3 minutes. Lastly, add the noodles and toss to combine. Remove from heat.
Portion evenly into bowls and serve immediately.
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