Shanghai Noodles (Cu Chao Mian)
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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! This Shanghai Noodles recipe is Chinese street food at its best. Quick and easy to make, it’s perfect for a weeknight meal.
Quick and Easy Shanghai Noodles
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
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.
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.
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.
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!
For more delicious Chinese takeout recipes, be sure to try my:
- Mongolian Chicken
- Mongolian Beef
- Egg Foo Young
- Orange Chicken
- Kung Pao Chicken
- Beef and Broccoli
- General Tso’s Chicken
- Sweet and Sour Chicken
- Orange Beef
- Sesame Chicken
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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
Originally published on The Daring Gourmet on January 23, 2013
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!
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?!
I LOVE that I can switch up the proteins and have several different meals. Such great flavor in that marinade!
The family absolutely loved this, quick and easy!
Woohoo, I’m so glad, Amanda, thank you! :)
Hi Kimberly,
love Chinese food, your recipe looks great. To days a holiday, down side is my wife wants my to cook it NOW!!
best
bob
Lol, thanks, Bob! Happy cooking! :)
I made this tonight. It was fantastic!
You lost no time, Kim! :) I’m so thrilled you enjoyed it, thank you!
It was so good!!! Even my 5 year old kid loved it!!! I am going to share it with everyone
Made this a couple weeks ago and it is delicious! We used soba noodles and it came out great. Also added some extra veggies (broccoli) and a spoonful of black bean sauce. I had some galangal on hand to use in place of ginger. I’ll be making this again tonight using the sauce recipe and pre-cooked leftover pork tenderloin. Thanks for posting the recipe!
Fantastic, Emily, thanks for the feedback!
This sounds good and I’m going to use your sauce in my quest to reproduce what I enjoyed repeatedly in Shanghai. However, I want to make a few process observations. First, classic street noodles do not involve marinated meat; it’s raw pork or shrimp/prawns or chicken cooked in the wok along with everything else. Second, you do not remove things from the pan, it is just adding and stirring. And it’s fast. It goes like this: begin with a bit of oil, stir in an egg, then the meat/tofu, a splash of the sauce, then add garlic and ginger, and then your noodles, all the while stirring in between each addition. Add your veg, a bit more sauce to taste, any pepper if you want some heat. Then you’re done. It takes like two minutes and is much less involved than this process, but constant, frenetic stirring. BTW, Shanghai street food vendors have high heat gas burners the likes of which we just don’t see in North America, so it’s constant stirring to keep from burning. It’s awesome.
Hey Dan! Your method sounds amazing + very authentic! I’ll give it a go tonight! Any additional adjustments since your post?