All the flavour of pork dumplings, ground pork, shrimp, cabbage, and green onions, tossed with chewy wheat noodles instead of wrapped. Weeknight-friendly.
Ingredients
- 3 tablespoons vegetable oil, divided
- 340 g ground pork
- 115 g shrimp, peeled, deveined, finely chopped
- ¾ teaspoon kosher salt, divided
- 450 g Napa cabbage, coarsely chopped
- 450 g Shanghai or thick-cut wheat noodles
- 225 g shiitake mushrooms, rinsed, thinly sliced
- 5 tablespoons Shaoxing rice wine or dry sherry, divided
- 2 tablespoons toasted sesame oil
- 3–5 green onions, sliced
- 5 garlic cloves, finely chopped
- 2 teaspoons finely grated peeled ginger
- 60 ml Chinese light soy sauce
- ½ teaspoon white pepper (optional)
- Black vinegar and chili oil, for serving
Method
Heat 1 tablespoon of the vegetable oil in a large wok or high-sided skillet over high heat. Cook pork, breaking up with a wooden spoon, until just a little pink remains, 3–5 minutes. Add shrimp and cook, stirring frequently, until opaque, about 2 minutes more; season with ½ teaspoon salt. Transfer to a large heatproof bowl.
In the same wok over medium heat, heat 1 tablespoon vegetable oil. Cook cabbage, stirring frequently, until wilted, tender, and lightly golden at the edges, 5–6 minutes; season with remaining ¼ teaspoon salt. Transfer to the bowl with the pork and shrimp.
Meanwhile, cook noodles in a large pot of boiling water, stirring occasionally, until al dente per package directions. Drain, rinse under cold water, and drain again. Set aside.
In the same wok over medium heat, heat remaining 1 tablespoon vegetable oil. Add mushrooms and 3 tablespoons Shaoxing rice wine and cook, stirring frequently, until softened, browned, and reduced, 5–7 minutes. Add green onions, garlic, and ginger and cook until aromatic, about 1 minute. Add soy sauce, sesame oil, white pepper (if using), and remaining 2 tablespoons Shaoxing rice wine; toss to combine. Return the cabbage and pork mixture to the wok, then add noodles, and toss well to coat.
To serve
Divided among bowls, with black vinegar and chili oil.
Notes
- Regular (not low-sodium) soy sauce gives better flavour; reviewers who used low-sodium found it underseasoned.
- Udon noodles work well as a substitute for Shanghai wheat noodles.