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Home » Food » By Country or Region » Asia » China » Shanghai Noodles (Cu Chao Mian)

Shanghai Noodles (Cu Chao Mian)

May 5, 2018 by Kimberly Killebrew · 98 Comments

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These Chinese fried noodles feature thinly sliced pork, cabbage, garlic, ginger, green onions, and a sauce that will make your mouth water!  Quick and easy to make, they’re perfect for a weeknight meal!

shanghai noodles chinese fried egg noodles pork cabbage recipe

Shanghai, China.  The most populated city in the world.  Bustling with tourists, it is also a major port town, financial hub, business and commerce center, and cultural hotspot.  Amidst the ever-changing dynamics of this global city, one thing remains constant:  Noodles are the way of life.

Plump, handmade noodles are the preference and have been for centuries.  Watching Chinese noodle-makers at work in food stalls along the streets of Shanghai, pulling dough and chopping with cleavers at lightening speed is truly awe-inspiring.  And whatever variations of noodles are served, the most popular remain ones based on rich brown sauces such as the one featured in this authentic recipe.  Not encumbered with a lot other ingredients, the central feature of this dish is, of course, the noodles.  Simple, quick, and satisfying…just what a large city dweller needs.

These Shanghai Noodles are fast, easy and positively mouth-watering!  You’ll love them!

Shanghai Noodles use pork, but you can substitute chicken, beef or shrimp.  First you marinate the pork for at least 10 minutes.

Shanghai Noodles prep 1

Then cut up the green onions and Napa cabbage (keeping the green parts and firmer white parts separate.  They’re going to be cooked separately so the more tender parts aren’t over-done).  Thinly slice the garlic.

Shanghai Noodles prep 2

Fry the pork in a wok or heavy pan over high heat for a couple of minutes, setting the reserved marinade aside.  I like to use avocado oil for high heat cooking.  Unlike most other oils like vegetable and peanut oil that oxidize at lower heats (oxidation = free radicals/carcinogenic), avocado oil has a very high smoke point.

Shanghai Noodles prep 3

Remove the pork and set aside.  Next cook the white parts of the green onions and cabbage along with the garlic for about 30 seconds or until tender.  Then add the green parts of the cabbage and green onions and cook for another 30 seconds.

shanghai noodles chinese fried egg noodles pork cabbage recipe

Return the pork to the pan along with the reserved marinade, the sesame oil, and the chicken stock/cornstarch mixture.  Stir to combine and cook for 30 seconds.

shanghai noodles chinese fried egg noodles pork cabbage recipe

Add the cooked noodles and stir to coat.

shanghai noodles chinese fried egg noodles pork cabbage recipe

Serve immediately.

Enjoy!

shanghai noodles chinese fried egg noodles pork cabbage recipe

Shanghai Noodles (Cu Chao Mian)

Kimberly Killebrew
Easy, quick and incredibly delicious, these Chinese fried noodles are street food at its best!
Print Recipe
4.80 from 30 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 734 kcal

Ingredients
 
 

  • 1/3 cup dark soy sauce (see Note)
  • 1/4 cup oyster sauce
  • vegans: use hoisin sauce
  • recipe for homemade hoisin sauce
  • 2 tablespoons sugar
  • 1 1/2 tablespoons fresh ginger ,finely minced
  • 1 lb pork tenderloin ,sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao Chicken recipe at https://www.daringgourmet.com/2013/01/08/30/)
  • 1 lb thick round Chinese egg noodles (can substitute Japanese udon noodles) ,cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles)
  • 2 tablespoons high heat cooking oil
  • 4 cloves garlic ,sliced thinly
  • 6 green onions ,cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)
  • 1/2 head Napa cabbage ,thinly sliced (white and pale green parts kept separate)
  • 1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock
  • 1 1/2 tablespoons sesame oil
  • Ground white pepper to taste

Instructions
 

  • To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes.  Drain and reserve the marinade for later.
  • Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done. Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.

Notes

The saltiness of the soy sauce varies from brand to brand. Start with a 1/3 cup and add more as desired.

Nutrition

Calories: 734kcal | Carbohydrates: 94g | Protein: 40g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 168mg | Sodium: 488mg | Potassium: 794mg | Fiber: 4g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 4.3mg | Calcium: 70mg | Iron: 3.6mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Asian food lovers, don’t forget to try this recipe for the Best Homemade Teriyaki Sauce!

shanghai noodles chinese fried egg noodles pork cabbage recipe

Recipe first published on The Daring Gourmet on January 23, 2013

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98 Comments →

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98 Responses

  1. Karen L says

    September 7, 2022 at 10:13 am

    Hello, Can you use Udon noodles? I am not a fan of oyster sauce, can I skip that? Can’t wait to try this! Thank you,

    Reply
    • Kimberly Killebrew says

      September 9, 2022 at 6:56 pm

      Hi Karen, yes you can use whatever noodles you like and yes, you can skip the oyster sauce if you prefer. Happy cooking!

      Reply
  2. Anonymous says

    July 10, 2022 at 5:11 pm

    Our Chinese exchange student loved it. Thank you.

    Reply
  3. Monica S says

    March 5, 2022 at 4:23 am

    Fantastic dish! I usually make pancit, but my hubby found fresh knife-cut Korean noodles so we made this instead. Added shrimp and chicken instead of pork. So good. The sauce was very flavourful. Love your recipes!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 5, 2022 at 7:08 pm

      Fantastic, Monica, I’m so glad you both enjoyed it and appreciate the feedback, thank you!

      Reply
  4. Michael McKee says

    February 11, 2022 at 10:52 am

    Is the nutrition information on this per 1 serving? Or all 4 servings? What is a “serving” for this recipe? Thank you so much!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 11, 2022 at 2:34 pm

      Hi Michael, this recipe makes 4 servings and the nutrition info is per serving (they are generous servings).

      Reply
  5. Jasmine says

    October 29, 2021 at 5:51 pm

    Just finished demolishing this fantastic meal. Made this tonight with beef strips and it turned out phenomenal! The family loved it. I had no chicken stock so I just used water for the cornstarch slurry and it still came out perfect. Will definitely be making this again.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 29, 2021 at 8:14 pm

      Thank you, Jasmine, I’m so happy it was a family hit!

      Reply
  6. Colleen Ewanchyna says

    January 4, 2021 at 3:59 pm

    I hate to be “That Person” but as a pretty fab cook being married for 31 years, we did not love it. I think the addition of the chicken broth / cornstarch made it a bit gummy. I did like the base though with the fresh ginger which I always have in the freezer – I just break a chunk off when I need it. But thanks for sharing it jus tthe same!

    Reply
  7. Candi Daley says

    October 17, 2020 at 3:36 pm

    While searching for a recipe similar to my favourite Shanghai Noodles this recipe was recommended to me. Is the flavour very strong? Or is it milder?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 18, 2020 at 8:53 pm

      Hi Candi, strong versus mild is very subjective but I personally wouldn’t consider it very strong, but rather typical of the Asian takeout food most people are familiar with.

      Reply
  8. Eliz says

    September 12, 2020 at 12:34 pm

    I have tried this recipe but adding some chilies & 1 onion. And i used chicken. It tastes really good. All my family loved it. Although mine is actually more pale compared to the noodle presented here…I wonder maybe it has something to do with the soy sauce i used…

    Reply
    • Kimberly @ The Daring Gourmet says

      September 15, 2020 at 5:33 pm

      Wonderful, Eliz, thanks so much for the feedback! Yes, the soy sauce can make a difference in the color as well as the noodles.

      Reply
  9. Kat says

    September 10, 2020 at 6:05 pm

    Just made this for dinner, it was delicious! Mine did come out super saucy compared to yours, do you happen to have any suggestions why? Looking forward to making again!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 10, 2020 at 6:44 pm

      Hi Kat, what kind of noodles you use will in part determine that as some will soak up the sauce more than others.

      Reply
  10. Naima says

    June 14, 2020 at 10:42 pm

    I tried this recipe with chicken and it was so delish,can i try it with prawns, will the prawns work well with this recipe
    Thanks alot for this delicious recipe

    Reply
    • Kimberly @ The Daring Gourmet says

      June 15, 2020 at 8:44 am

      Wonderful, Naima, thank you so much!

      Reply
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