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 Noodles Recipe
❤️ 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 combine them with freshly made noodles, making it perfect for meal prep.
🍳 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.
- Oil: You need to use a lot of oil to fry the spring onions and bring out their fragrance, and you’ll also need oil to mix with the noodles. If you’re concerned, you can reduce the amount of oil used.
🔪 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.
🔎 FAQs
A: While pork chops work well in this recipe, you could also try using chicken thighs.
A: You can create a noodle soup using the pork chop sauce and hot water, or simply serve the pork chops with rice.
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.
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 Recipe
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:
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When did you add the flour at the end. ? Mixed in the Balsamic?
coating the pork with flour in the second step. Balsamic is the last step and adding it to the noodle sauce.
looks delicious!
This is a great post- so clear and easy to follow. All your hard work is much appreciated.