Dinner
Pork and Shrimp Dumpling Noodle Bowls
Thick wheat noodles take on dumpling flavors from ground pork, shrimp, napa cabbage, shiitakes and sesame.
- Yield
- 4 to 6 servings
- Cuisine
- Chinese-inspired
Serving ideas
Serve with Chinese black vinegar and chili oil alongside.
Ingredients
See the ingredient checklist
- 16 oz Shanghai or thick-cut wheat noodles
- 3 tbsp vegetable oil, divided
- 12 oz ground pork
- 4 oz shrimp, peeled, deveined and finely chopped
- 3/4 tsp kosher salt, divided
- 1 lb napa cabbage, coarsely chopped, about 6 to 7 cups
- 8 oz shiitake mushrooms, stemmed and thinly sliced
- 5 tbsp Shaoxing rice wine or dry sherry, divided
- 3 to 5 scallions, thinly sliced
- 5 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 2 tbsp toasted sesame oil
- 1/2 tsp ground white pepper, optional
- Chinese black vinegar
- chili oil
Before you cook
Keep the components moving in the wok so they cook evenly.
How to make Pork and Shrimp Dumpling Noodle Bowls
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Boil the noodles according to the package, drain and rinse under cold water.
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Heat 1 tablespoon oil in a wok over high heat. Break up the pork and cook 3 to 5 minutes, then stir in shrimp and cook about 2 minutes until opaque and the pork is cooked through. Season with 1/2 teaspoon salt and transfer to a bowl.
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Cook cabbage in another tablespoon oil over medium for 5 to 6 minutes, until tender and lightly golden at the edges. Season with remaining salt and transfer to the bowl.
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Heat remaining oil over medium-high. Cook mushrooms with 3 tablespoons rice wine for 5 to 7 minutes. Stir in scallions, garlic and ginger for 1 minute. Add soy sauce, sesame oil, optional white pepper and remaining wine.
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Return the pork, shrimp and cabbage, then toss with the noodles until coated.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Pork and Shrimp Dumpling Noodle Bowls
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Ingredients
Instructions
- Boil the noodles according to the package, drain and rinse under cold water.
- Heat 1 tablespoon oil in a wok over high heat. Break up the pork and cook 3 to 5 minutes, then stir in shrimp and cook about 2 minutes until opaque and the pork is cooked through. Season with 1/2 teaspoon salt and transfer to a bowl.
- Cook cabbage in another tablespoon oil over medium for 5 to 6 minutes, until tender and lightly golden at the edges. Season with remaining salt and transfer to the bowl.
- Heat remaining oil over medium-high. Cook mushrooms with 3 tablespoons rice wine for 5 to 7 minutes. Stir in scallions, garlic and ginger for 1 minute. Add soy sauce, sesame oil, optional white pepper and remaining wine.
- Return the pork, shrimp and cabbage, then toss with the noodles until coated.