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Thick wheat noodles stir-fried with pork and cabbage in a sweet-savory soy sauce — a favorite from Shanghai's street stalls.
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Known locally as Shanghai chow mein, this dish uses thick noodles stir-fried hard in a sweet-savory soy sauce. It's an everyday Jiangnan staple, made everywhere from street stalls to home kitchens.
Cook or steam the noodles according to the package instructions, then loosen them apart.
Slice the pork belly into thin strips; cut the cabbage and carrot into bite-sized pieces.
Heat oil in a pan and stir-fry the pork until it changes color, then add the cabbage and carrot.
Once the vegetables have softened, add the noodles and stir-fry to loosen and combine.
Add the soy sauce, oyster sauce, and sugar, and stir-fry over high heat until everything is coated.
Top with green onion to finish.