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Shanghai Fried Noodles (Cu Chao Mian) Recipe

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3.8 from 9 reviews

Shanghai Fried Noodles (Cu Chao Mian) is a quick and flavorful stir-fried noodle dish featuring tender pork, savory mushrooms, and fresh leafy greens tossed with thick Japanese-style udon noodles in a rich soy-based sauce. This classic Chinese street food-inspired meal offers a delicious balance of umami, sweetness, and a satisfying textural contrast, ready in just 20 minutes.

Ingredients

Pork Marinade

  • 6 ounces boneless pork (pork shoulder, butt, or loin, sliced into thin strips)
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon light soy sauce
  • 1/8 teaspoon dark soy sauce
  • 1 teaspoon shaoxing wine (or dry cooking sherry)
  • 1/8 teaspoon sugar

Main Ingredients

  • 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)
  • 8 shiitake mushrooms (fresh or dried, thinly sliced)
  • 1 pound Japanese-style udon noodles
  • 2 1/2 teaspoons light soy sauce
  • 2 1/2 teaspoons dark soy sauce
  • 1/4 teaspoon sugar
  • 1 bunch choy sum or baby bok choy

Instructions

  1. Marinate Pork: In a medium bowl, combine the pork strips with cornstarch, light soy sauce, dark soy sauce, shaoxing wine, and sugar. Mix well to coat all the pork evenly. Set aside while preparing the other ingredients to let the flavors meld.
  2. Cook Pork: Heat a wok over high heat until it just starts to smoke. Add 1 tablespoon of oil around the wok’s perimeter. Add the marinated pork and stir-fry quickly until browned and nearly cooked through. Reduce the heat to medium, then remove the pork from the wok and set aside to prevent overcooking.
  3. Stir-Fry Mushrooms and Noodles: Add the remaining 2 tablespoons of oil to the wok. Toss in the sliced mushrooms and stir-fry for about 2 minutes until they are tender and fragrant. Gently break up the udon noodles with your hands and add them to the wok with the mushrooms.
  4. Season Noodles: Add the light soy sauce, dark soy sauce, and sugar to the wok. Stir-fry everything together, ensuring the noodles are evenly coated and develop a deep brown color. If the noodles aren’t achieving the desired color, add a little more dark soy sauce gradually to enhance both color and flavor.
  5. Add Greens and Pork: Incorporate the choy sum or baby bok choy leaves and the cooked pork back into the wok. Stir everything together until the leafy greens are wilted but still vibrant, and all ingredients are well combined.
  6. Serve: Immediately transfer the Shanghai Fried Noodles to serving plates and enjoy while hot for the best texture and flavor.

Notes

  • Fresh shiitake mushrooms provide better texture and flavor, but dried shiitakes work well after rehydration.
  • Adjust the amount of dark soy sauce to control the noodle color and saltiness to your preference.
  • Use Japanese-style udon noodles for ideal thickness and chewiness, but thick fresh Chinese wheat noodles can be substituted.
  • Ensure the wok is properly preheated to get a good sear and to prevent sticking.
  • Shaoxing wine can be replaced with a dry cooking sherry if unavailable.

Find it online: https://marthatasty.com/shanghai-fried-noodles-cu-chao-mian-recipe/