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Pork Chop Noodles Recipe

Are you in the mood for a hearty and flavorful meal that is sure to satisfy your cravings? Look no further than this delicious Pork Chop Noodles Recipe!

pork chop recipe
Pork Chop Recipe
pork chop noodles
Pork Chop Noodles

❤️ About This Pork Chop Recipe

I was raised in Shanghai, and the local food there holds a special place in my heart, providing both childhood memories and comfort. It brings me great joy to recreate them in my kitchen.

This traditional Shanghai pork chop recipe highlights spring onions and three essential ingredients: soy sauce, sugar, and rice wine. It’s a beloved homemade meal in Shanghai, Known for its deliciousness, and easy to make.

You can prepare the pork chops beforehand and then quickly put them together with freshly made noodles, making it perfect for meal prep.

spring onions for pork chop noodles
Lots of spring onions for pork chop noodles

🍳 Ingredients

  • Spring Onions: Spring onions come in two types: the larger ones, as shown in the picture, and the thinner ones. The thinner ones are more fragrant, but unfortunately, I can’t find them in our market.
  • Pork Chop: The recipe is suitable for thin-cut (around 1cm thick) boneless pork chops without the skin, which require less time to marinate and cook completely.
  • Noodles: The original recipe uses a type of Chinese noodle called Yangchun noodles. You can buy either fresh ones or dry ones from Chinese grocery stores. You can also use any noodles. Some options include wheat noodles, egg noodles, or spaghetti.
Pork Chop Noodles
Dried Yangchun noodles for pork chop noodles recipe

🔪 Instructions

1, Marinating the pork chops: Use a meat mallet to break up the meat fibres and tenderize the pork chops. Mix the pork chops with 1 tablespoon of soy sauce and 3 tablespoons of rice wine. Marinate in the fridge for 20 minutes.

2, Frying spring onions: Heat the oil in a non-stick frypan over medium-high heat. Add the spring onions and fry until golden brown. Set aside the fried spring onions and leave the oil in the frypan.

3, Cooking the pork chops: Coat the pork chops in the flour and pan-fry each side with the remaining oil for 20 seconds. Add the fried spring onions, 1.5 tablespoons of soy sauce, 3 tablespoons of rice wine, sugar, and water to the frypan, put a lid on, and cook for 6-7 minutes (turn the pork chops after 3 minutes).

4, Making the noodles: Cook the dried noodles in boiling water for 4-7 minutes or until the noodles are soft. Drain the noodles and mix them with the pork chop sauce(add the Balsamic vinegar, optional). Lay the pork chops over the top of the noodles and serve.

Pork chop recipe
Pork Chop Recipe

🔎 FAQs

Q: Can I use a different type of meat instead of pork chops?

A: While pork chops work well in this recipe, you could also try using chicken thighs.

Q: Do I need to serve it with noodles?

A: You can create a noodle soup using the pork chop sauce and hot water, or simply serve the pork chops with rice.

Q: Can I keep the leftovers in the fridge?

A: Yes, you can store the pork chops in the fridge or even freeze them, but it’s better to have the noodles fresh; otherwise, they might become mushy.

pork chop noodles
pork chop noodles
pork chop noodles
Pork Chop Noodles

The pork chop recipe creates a straightforward, tasty homemade meal that’s warm and fulfilling. If you enjoy it as much as I do, give it a 5-star rating. 🤗

pork chop noodles

Pork Chop Noodles Recipe

Experience the taste of Shanghai with this pork chop noodles recipe. Enjoy a hearty meal that is guaranteed to satisfy your cravings!
Author: Lei
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: asian
Diet: Low Lactose
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings 2

Ingredients

  • 300 g boneless and skinless pork chops (1cm thick)
  • 150 g spring onions (slice into 10cm lengths)
  • 200 g dried noodles (or the right amount for two person)
  • 2.5 tablespoon soy sauce
  • 1/2 tablespoon sugar
  • 6 tablespoon rice wine
  • 1 tablespoon Balsamic vinegar (optional)
  • 3/4 cup oil
  • 3/4 cup water
  • 1 cup flour

Instructions

  • Marinating the pork chops: Use a meat mallet to break up the meat fibres and tenderize the pork chops. Mix the pork chops with 1 tablespoon of soy sauce and 3 tablespoons of rice wine. Marinate in the fridge for 20 minutes.
  • Frying spring onions: Heat the oil in a non-stick frypan over medium-high heat. Add the spring onions and fry until golden brown. Set aside the fried spring onions and leave the oil in the frypan.
  • Cooking the pork chops: Coat the pork chops in the flour and pan-fry each side with the remaining oil for 20 seconds. Add the fried spring onions, 1.5 tablespoons of soy sauce, 3 tablespoons of rice wine, sugar and water to the frypan, put a lid on and cook for 6-7 minutes (turn the pork chops after 3 minutes).
  • Making the noodles: Cook the dried noodles in boiling water for 4-7 minutes or until the noodles are soft. Drain the noodles and mix them with the pork chop sauce(add the Balsamic vinegar, optional). Lay the pork chops over the top of the noodles and serve.

Recipe Notes:

  • Spring Onions: Spring onions come in two types: the larger ones, as shown in the picture, and the thinner ones. The thinner ones are more fragrant, but unfortunately, I can’t find them in our market.
  • Pork Chop: The recipe is suitable for thin-cut (around 1cm thick) boneless pork chops without the skin, which require less time to marinate and cook completely.
  • Noodles: The original recipe uses a type of Chinese noodle called Yangchun noodles. You can buy either fresh ones or dry ones from Chinese grocery stores. You can also use any noodles. Some options include wheat noodles, egg noodles, or spaghetti.

Nutrition Information:

Calories: 1612kcalCarbohydrates: 126gProtein: 58gFat: 98gSaturated Fat: 10gPolyunsaturated Fat: 25gMonounsaturated Fat: 58gTrans Fat: 0.4gCholesterol: 101mgSodium: 2549mgPotassium: 891mgFiber: 9gSugar: 16gVitamin A: 754IUVitamin C: 14mgCalcium: 86mgIron: 5mg

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4 Comments

  1. When did you add the flour at the end. ? Mixed in the Balsamic?

  2. looks delicious!

  3. This is a great post- so clear and easy to follow. All your hard work is much appreciated.

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