Shanghai Pork Chop Noodles
Crispy-edged pork chops served over tender noodles in a savory-sweet soy glaze. One pan, 25 minutes, deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 pieces (6 oz each) pork chops, boneless
- 6 oz fresh egg noodles or ramen
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 pieces scallions, white and light green parts
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat, about 8 minutes. You'll see large bubbles breaking the surface constantly.
- 2
While the water heats, pat both pork chops dry with paper towels by pressing gently on both sides. This helps them brown crispy later.
- 3
Chop the scallions into 1/4-inch pieces, separating the white parts from the green parts, and place them in two small piles on a plate.
- 4
In a small bowl, pour in 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar. Stir with a spoon until the sugar dissolves, about 10 seconds.
- 5
Add the noodles to the boiling water and stir with a fork to separate them. Cook for the time listed on the package (usually 3–4 minutes) until tender when bitten.
- 6
Drain the noodles in a colander and divide them between two shallow bowls, piling them in the center of each.
- 7
Place a large 12-inch skillet over medium-high heat and wait 2 minutes until it feels hot when you hold your hand 2 inches above it.
- 8
Add 1 tablespoon olive oil to the hot skillet and swirl to coat the bottom. The oil will shimmer and slide quickly when tilted.
- 9
Lay both pork chops flat in the skillet. You should hear them sizzle loudly immediately. Do not move them for 4 minutes.
- 10
Flip each pork chop using tongs and cook for 3 more minutes until the second side turns the color of warm honey and the meat feels firm when pressed gently.
- 11
Remove the pork chops from the skillet and place one on top of the noodles in each bowl.
- 12
Pour the soy-vinegar mixture into the hot skillet and swirl with a wooden spoon to loosen any browned bits stuck to the bottom, about 15 seconds.
- 13
Pour the sauce over the noodles and pork in both bowls, dividing it evenly.
- 14
Scatter the white scallion pieces over each bowl, then top with the green scallion pieces for color.
Tools you’ll need
- large pot
- colander
- 12-inch skillet
- small bowl
- wooden spoon
- tongs
- paper towels
- cutting board
- knife
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