Chinese Shanghai Noodles with Ground Pork, Spinach, and Onions

As I was sorting through the photos for my Vegetarian Shanghai Noodles with Spinach and Onions recipe, I realized that although the photos weren't awful, I could do a lot better. Plus, it made me crave the thick Shanghai noodles again and it had been a long while since I made them. This time around, I decided to add ground pork, just 1/4 lb, but it made the dish so much better.

The noodles were so good that I made them again the following week when lil' sis came home, but that second time, I used thick chow mein noodles, and they just weren't quite the same. Still, she loved this dish so much that she killed off the whole pan, taking some home to polish off later.


 What struck me was that although this was essentially the same dish as the vegetarian version, just a slight tweaking of meat, a nicer camera, and three more years of cooking experience made a big difference in taste and presentation. Even after so many years cooking and blogging, I still keep learning all the time.





Shanghai Noodles with Ground Pork, Spinach, and Onions

For 2 servings as a meal, or 4 servings as a side dish, you'll need:
1 package Shanghai noodles or substitute with thick chow mein noodles
1/2 bundle, about 1 cup spinach, washed and rinsed
1/2 onion, thinly sliced
1/4 lb ground pork
1/4 tsp salt
1/4 tsp ground black pepper
2 tblsps Chinese Oyster Sauce

Shanghai noodles are very thick wheat noodles. If you can't find them, you may use thick chow mein noodles.

Wash half a bunch of spinach and set aside to drain.

Slice about half an onion and saute in a bit of olive oil on medium-high heat.




When the onions have softened, add 1/4 lb ground pork, 1/4 tsp salt, and 1/4 tsp ground black pepper.




Saute until the ground pork is in small pieces and the meat is cooked through.




Then add the Shanghai noodles and about 2 tblsp oyster sauce.




Toss to make sure the oyster sauce is evenly distributed.




When the noodles have developed a slight crispness, add in the spinach.




Toss again until the spinach is all wilted.




Plate and serve.




Yummy thick noodle goodness.




Enjoy!

Other stir-fried noodle recipes:
Banh Cuon Xao Bo (Vietnamese Rolled Rice Noodles Stir-Fry with Beef)
Banh Cuon Xao Thap Cam (Vietnamese Combination Rolled Rice Noodle Stir-Fry)
Banh Uot Xao Bo (Vietnamese Wet Rice Noodle Sheet Stir-fry with Beef), Bok Choy, Broccoli, Bean Sprouts, and Spinach
Hu Tieu/Banh Pho Don Xao Bo (Vietnamese Crispy Rice Noodle Beef Stir-Fry)
Pad See-Ew (Thai Stir-Fried Soy Sauce Rice Noodles)
Pho Ap Chao Bo (Vietnamese Pan-Fried Rice Noodles Sauteed with Beef)
Yaki Udon (Japanese Stir-Fried Udon Noodles)

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