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, 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.
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.
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.
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.
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.
Add the cooked noodles and stir to coat.
Serve immediately.
Enjoy!
Shanghai Noodles (Cu Chao Mian)
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
Nutrition
Asian food lovers, don’t forget to try this recipe for the Best Homemade Teriyaki Sauce!
Recipe first published on The Daring Gourmet on January 23, 2013
Anonymous says
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!
Madison Smith says
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!
Sher says
I made this twice, both times with chicken, and I loved it! =) Tasted better than takeout! Thank you so much for sharing.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Sher, thank you!
Patricia says
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
Kimberly @ The Daring Gourmet says
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! :)
Lynn says
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!
Doris says
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
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Doris, thank you!
Lotus Food Gallery says
Amazing This looks so perfect for weeknight meals! i must try this weekend thanks for sharing!
anh says
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?
Amanda Livesay says
These flavors are right up my alley! The noodles look fantastic!
Cori Landon says
I made this for my family last night and everyone LOVED it! The flavor was outstanding!
Kimberly @ The Daring Gourmet says
I’m so glad to hear that, Cori, thank you!
Anna says
So flavorful and delicious! These noodles are perfect for busy weeknights!
Toni | Boulder Locavore says
This looks so perfect for weeknight meals! Such a new family favorite!
Catalina says
Gotta try these! Looks so delicious!
Nicole says
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?!
Dorothy at Shockinglydelish says
I LOVE that I can switch up the proteins and have several different meals. Such great flavor in that marinade!