Homestyle Fried Wheat Noodles with Pork and Cabbage Recipe
Simple, hearty fried wheat noodles with pork and cabbage are a classic home-style dish from northern China. Few ingredients, lots of flavor – a bit like “noodles with meat and cabbage”, just pan-fried. Perfect when you have some ground meat and half a head of cabbage in the fridge.
A comforting, one-pan noodle dish that uses simple ingredients but delivers deep, restaurant-style flavor thanks to the combination of light and dark soy sauce plus oyster sauce.
Chef's tips
Fry the meat on high heat without stirring too often at the beginning so it can brown slightly and develop more flavor. Don’t overcrowd the pan: if it’s small, fry the meat in two batches. If the noodles start sticking, add a splash of water instead of more oil.
How to serve
Serve straight from the pan, topped with extra spring onion and a drizzle of chili oil if you like heat. It pairs well with quick pickled vegetables or a light clear soup.
Ingredients
- wheat ramen noodles or thicker egg noodles dried - 250 g
- ground pork can be mixed pork and beef - 250 g
- cabbage cut into thin strips - 250 g
- carrot cut into thin matchsticks - 1 piece
- oil - 3 tablespoons
- garlic chopped - 2 cloves
- fresh ginger grated - 1 cm
- light soy sauce - 3 tablespoons
- dark soy sauce for color, can be omitted - 1 tablespoon
- oyster sauce for umami; vegetarians can use mushroom sauce - 1.5 tablespoons
- sugar - 0.5 teaspoons
- black pepper freshly ground - 0.25 teaspoons
- chives or spring onion chopped, for serving - 2 tablespoons
Preparation
- Cook the noodles in a large amount of salted water according to the package instructions until al dente – soft but still slightly springy. Drain, briefly rinse with cold water, and set aside.
- Heat 2 tablespoons of oil in a large frying pan or wok over high heat. Add the ground pork, breaking it up with a spoon so no large clumps form, and fry for 4–5 minutes, until the meat changes color and starts to brown lightly.
- Add the garlic and ginger and fry for 30–40 seconds, stirring, until they become very fragrant.
- Add the sliced cabbage and carrot. Stir-fry for 3–4 minutes over fairly high heat, stirring, until the vegetables soften but are still slightly crunchy.
- In a small bowl, mix together the light soy sauce, dark soy sauce, oyster sauce, sugar, and 2 tablespoons of water.
- Add the cooked noodles and the remaining 1 tablespoon of oil to the pan. Pour in the prepared sauce. Stir-fry everything together for 2–3 minutes, gently tossing with tongs or two spoons, until the noodles are evenly coated in the sauce.
- Finally, season with freshly ground pepper, sprinkle with chopped chives, and serve immediately.
Storage
Makaron przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody lub w mikrofalówce pod przykryciem.
