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–+ servings

Pork and Shrimp Dumpling Noodle Bowls

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Thick wheat noodles take on dumpling flavors from ground pork, shrimp, napa cabbage, shiitakes and sesame.
Print Recipe
Total Time 45 minutes
Servings: 4 to 6 servings
Course: Dinner
Cuisine: Chinese-inspired
Ingredients Instructions Notes

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Ingredients
  

  • 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
  • ¾ 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
  • ¼ cup low-sodium soy sauce
  • 2 tbsp toasted sesame oil
  • ½ tsp ground white pepper optional
  • Chinese black vinegar
  • chili oil

Instructions
 

  1. Boil the noodles according to the package, drain and rinse under cold water.
  2. 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.
  3. 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.
  4. 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.
  5. Return the pork, shrimp and cabbage, then toss with the noodles until coated.

Notes

Keep the components moving in the wok so they cook evenly.
Adapted from Francesca Zani, Delish.

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