Shanghai Fried Noodles (Cu Chao Mian)



Shanghai Fried Noodles (Cu Chao Mian) , .


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: 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.

Total Time: 20 Minutes, Servings: 4 Servings

Ingredients :
  • For the pork & marinade (omit if you want the dish to be vegetarian):
  • 6 oz. lean pork (170g, sliced into ¼” strips)
  • 3/4 teaspoon cornstarch
  • ½ teaspoon light soy sauce
  • 1/8 teaspoon dark soy sauce
  • 1 teaspoon shaoxing wine
  • 1/8 teaspoon sugar
  • For the rest of the dish:
  • 3 tablespoons oil (divided)
  • 8 shiitake mushrooms (fresh or dry; you have to soak them first if they’re dried, thinly sliced)
  • 1 pound Japanese-style udon noodles (450g)
  • 2 1/2 teaspoons dark soy sauce
  • 2 1/2 teaspoons soy sauce
  • ¼ teaspoon sugar
  • 1 bunch choy sum or baby bok choy (washed and trimmed)



Instructions :
  • 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.



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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.

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