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!

5 from 4 votes

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Course: Main Course

Cuisine: asian

Diet: Low Lactose

Prep Time: 10

Cook Time: 15

Servings:

Calories: 1612kcal

Author: Lei

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.

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.