shanghai fried noodles

Our authentic take on a popular Chinese dish. This recipe is so simple to make, and it will be on the table within 15-20 minutes!

Shanghai Fried Noodles (Cu Chao Mian)

lean pork ((170

cornstarch

soy sauce

shaoxing wine

sugar

oil ((divided))

shiitake mushrooms ((fresh

Japanese-style udon noodles ((450 grams))

choy sum or baby bok choy

Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the wok.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of Chinese black vinegar right before eating—totally up to you.

Chewy noodles stir fried in a savory sauce with pork, cabbage, green onions and mushrooms! These quick and easy Shanghai fried noodles are a perfect easy weeknight meal or main dish. A restaurant-quality meal in 30 minutes!

Quick & Easy Shanghai Fried Noodles

fresh wheat noodles (or sub with udon noodles)

pork loin (or sub with pork belly)

Napa cabbage (chopped)

shiitake mushrooms (sliced)

onions

garlic (minced)

tbsp vegetable oil (or any neutral oil)

tsp regular soy sauce

tsp Cornstarch

tsp Shaoxing wine (or sub with Dry Sherry)

white pepper

tbsp dark soy sauce

tbsp regular soy sauce

oyster sauce

Chinese black vinegar (or sub with rice vinegar)

tbsp Shaoxing wine (or sub with Dry Sherry)

tsp white granulated sugar

tsp sesame oil (optional)

chicken stock (unsalted)

Thinly slice pork loin into 1 cm wide pieces. Transfer sliced pork into a medium bowl.

Marinade sliced pork with Marinade ingredients as listed above. Marinate pork for 20 minutes at room temperature.

In a small bowl, combine noodle sauce ingredients. Set aside.

In large pan filled with boiling hot water, blanch noodles for 2 minutes until Al dente and strain immediately. Do not overcook. Rinse under running cold water to remove any residual starch. Shake out any excess water.

In a large pan or wok on medium high heat, add vegetable oil. Once oil is hot, add garlic and marinated pork. Fry until pork is about 75% cooked.

Add cabbage, green onions and mushrooms. Stir-fry until wilted.

Add cooked noodles and noodle sauce. Toss until noodles are coated in sauce and most of sauce has evaporated, a couple of minutes. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1681949420/wj219i8iyocavyvtkwiv.mp4

Shanghai Fried Noodles. Chewy noodles stir fried in a savory sauce with pork, leafy greens, green onions and shiitake mushrooms.

30-min. Shanghai Fried Noodles

Shanghai Noodles are a quick and easy Chinese stir-fry with chewy noodles, tender pork, crisp bok choy, and a savory sauce. Ready in 15 minutes!

Shanghai Noodles

oz Boston Butt ((or pork tenderloin, pork belly))

shiitake mushrooms

baby bok choy

garlic

green onions

servings Shanghai thick noodles ((or udon noodles))

tbsp neutral-tasting oil ((divided))

tbsp Shaoxing wine ((or mirin, dry sherry, water, etc.))

tsp sugar

tsp dark soy sauce

chicken bouillon powder

Black pepper ((to taste))

MSG ((optional))

Cut the pork into bite-sized pieces and transfer to a mixing bowl.

Add the soy sauce, Shaoxing wine, sugar, and cornstarch. Give it a good massage. Cover and marinate in the fridge for 10 minutes.

Marinate Pork

Thinly slice the mushrooms. (For more texture, you can tear them by hand into large chunky pieces instead.)

Cut off the ends of the baby bok choy and separate the leaves.

Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.

Prep Vegetables

In a small container, combine the soy sauce, oyster sauce, dark soy sauce, chicken bouillon powder, sugar, black pepper, and MSG (if using). Mix well and set aside.

Make Sauce

Bring a pot of water to a boil. Add the noodles, and cook according to the package instructions. Once the noodles are cooked, drain and set aside.

In a large wok (or pan), heat 1 tablespoon of oil over medium-high heat. Once it’s nice and hot, add the marinated pork, spread it out, and let it sear undisturbed for 1 minute or until the bottom turns golden brown. Flip the pork, add the mushrooms, and stir-fry for 2 to 3 minutes or until the pork is cooked through. Remove everything from the wok and set aside.

Add the remaining 1 tablespoon of oil to the same wok. Add the garlic, and white parts of the green onions. Stir-fry for 30 seconds or until fragrant.

Add the drained noodles and stir-fry for 1 minute, or until every noodle is coated in the aromatic oil.

Add the baby bok choy and stir-fry for 30 seconds. Add the pork and mushrooms back into the wok, pour in the sauce, and stir-fry for 1 minute, or until everything is evenly coated.

Divide the noodles into serving plates and garnish with the green parts of the green onions. Enjoy!

Make Shanghai Noodles

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Top 3 shanghai fried noodles recipes from across the web

The most viewed shanghai fried noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quick & Easy Shanghai Fried Noodles

Shanghai Noodles

The most viewed shanghai fried noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine