Home » By Course » Main Dishes » Shanghai Noodles (Cu Chao Mian)

Shanghai Noodles (Cu Chao Mian)

This post may contain affiliate links. See my disclosure policy.

These Chinese fried noodles feature thinly sliced pork, cabbage, garlic, ginger, green onions, and a sauce that will make your mouth water!  This Shanghai Noodles recipe is Chinese street food at its best.  Quick and easy to make, it’s perfect for a weeknight meal.

For more delicious Chinese takeout recipes be sure to try our Mongolian Chicken, Kung Pao Chicken, General Tso’s Chicken, and Chinese Beef and Broccoli!

shanghai noodles recipe chinese street food fried oyster sauce fish sauce quick easy takeout

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.  I’m confident you’re going to love them as much as we do!

shanghai noodles recipe chinese street food fried oyster sauce fish sauce quick easy takeout

Shanghai Noodles Recipe

Let’s get started!

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

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.

marinating the meat

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/unhealthy), avocado oil has a very high smoke point.

cooking the meat

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.

Add the green parts of the cabbage and green onions and cook for another 30 seconds.

adding the veggies to the meat

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 recipe chinese fried egg noodles pork cabbage recipe

Add the cooked noodles and stir to coat.

shanghai noodles recipe chinese fried egg noodles pork cabbage recipe

Serve immediately.


shanghai noodles recipe chinese street food fried oyster sauce fish sauce quick easy takeout

For more delicious Chinese takeout recipes, be sure to try our:

shanghai noodles recipe chinese street food fried oyster sauce fish sauce quick easy takeout

Shanghai Noodles (Cu Chao Mian)

Easy, quick and incredibly delicious, these fried noodles are Chinese street food at its best!
4.92 from 34 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 504 kcal


  • 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


  • 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.


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


Calories: 504kcalCarbohydrates: 51gProtein: 32gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 74mgSodium: 1417mgPotassium: 601mgFiber: 3gSugar: 8gVitamin A: 182IUVitamin C: 4mgCalcium: 37mgIron: 4mg
Keyword Shanghai Noodles
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet on January 23, 2013





kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

4.92 from 34 votes (12 ratings without comment)


  1. I was trying to get close to one of my favorite dishes from my favorite Chinese restaurant. Thank you for this recipe! It was very close! Little more saucy so next time I’ll adjust but the flavor was almost exact!

  2. Hey Kimberly, I just wanted to give my thanks for inspiring me to write about Asian cooking tools over this few months :). I have been cooking the noodles for my kids, and they was impressed! I swapped the pork out for sauteed beef, and they absolutely loved it!

  3. I made this twice, both times with chicken, and I loved it! =) Tasted better than takeout! Thank you so much for sharing.

  4. Hi, Kimberly,

    I just found your site (thanks to the fermented bean paste article). I look forward to scouring your recipes. I am amazed you still answer comments from old posts!

    My question about this recipe is that I did not see an amount of marinade to set aside. I know I can do it without asking without a problem, but I was wondering how much I should set aside (or where I missed it). I am making this tonight.

    Thanks, Patricia

    1. Hi Patricia, you bet, this isn’t a “chronological blog” in the traditional sense, it’s a blog of timeless recipes so I absolutely respond to questions on all posts :) Thanks for your question – for the marinade, just drain the meat and reserve however much marinade comes out. It doesn’t need to be an exact amount. Happy cooking and I hope you enjoy it! :)

  5. Hi Kimberly:
    Thank you for the recipe, it is great that you also included the nutrition data. I do have a few question. After reviewing the recipe and
    comments, I see no comments or suggestions for those of us who are diabetic. The Carbs are 94g. Should I remove some or all of the noodles in my portion? Or can I reduce or omit of some of the sauces?. I definitely know this recipe( as written) will spike my blood sugar. Or should I not attempt eating? Do you have any suggestions? It looks so yummy! Can’t wait to prepare it for my family, even though I may only be able to eat the meat and vegetables in this dish, maybe cheat with a few noodles. Trying to remain faithful to my health. Thanks so much for your help!

  6. This recipe was AMAZING!!!Just an FYI when looking for the noodles go down your international aisle. By the way I used olive oil and it worked just fine. Thank you for posting this recipe

  7. I made it last night it was really good, but how come your pic the noodle look so light, mine look really black, I use udon noodle and my chicken also black?

  8. I made this for my family last night and everyone LOVED it! The flavor was outstanding!

  9. This looks fantastic. I love making noodles at home for my family. How fun would it be to see the noodlemakers preparing fresh noodles on the street in China?!