Shanghai Noodles - The Daring Gourmet (2024)

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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.

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, 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 oilfor 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.

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

Mongolian Chicken
Mongolian Beef
Orange Chicken
Kung Pao Chicken
Beef and Broccoli
General Tso’s Chicken
Sweet and Sour Chicken
Orange Beef
Sesame Chicken

Shanghai Noodles (Cu Chao Mian)

Kimberly Killebrew

Easy, quick and incredibly delicious, these fried noodles are Chinese street food at its best!

Print Recipe

4.92 from 34 votes

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 servings

Calories 504 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

Keyword Shanghai Noodles

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Originally published on The Daring Gourmet on January 23, 2013