Shanghai Fried Noodles (Cu Chao Mian)
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
579 kcal
-
Course
Main Course
-
Cuisine
Chinese
Shanghai Fried Noodles (Cu Chao Mian)
Description
Shanghai Fried Noodles combines pork strips marinated in cornstarch, light and dark soy sauces, Shaoxing wine, and sugar to provide subtle sweetness and umami. The pork is stir-fried quickly over high heat for browning and then set aside while mushrooms and noodles cook. The noodles are gently broken up and stir-fried to develop a rich brown color from the soy sauces. Adding fresh choy sum or baby bok choy introduces a tender, green element that balances the dish.
The resulting dish has tender pork, earthy mushrooms, and chewy noodles coated in a glossy, savory sauce. The slight crunch of the greens adds texture variation and freshness. This stir-fry is suitable as a main course or a hearty side.
Dried shiitake mushrooms must be soaked in hot water for at least two hours or overnight to rehydrate, enhancing their texture and flavor. Some enjoy adding a few drops of Chinese black vinegar just before serving to add acidity and brightness.
Ingredients
For the pork & marinade (omit if you want the dish to be vegetarian):
- 6 ounces boneless pork (pork shoulder, butt or loin, sliced into thin strips)
- 3/4 teaspoon cornstarch
- ½ teaspoon soy sauce light
- 1/8 teaspoon dark soy sauce
- 1 teaspoon Shaoxing wine (or dry cooking sherry)
- 1/8 teaspoon sugar
For the rest of the dish:
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)
- 8 shiitake mushrooms (fresh or dried, thinly sliced)
- 1 pound udon noodles Japanese-style
- 2 1/2 teaspoons soy sauce light
- 2 1/2 teaspoons dark soy sauce
- ¼ teaspoon sugar
- 1 bunch choy sum washed and trimmed, or baby bok choy
Instructions
- Mix together the pork and marinade ingredients (the cornstarch, light and dark soy sauce, wine, and sugar). Set aside while you prepare the other ingredients.
- When ready to cook, heat a wok over high heat until just starting to smoke. Add 1 tablespoon of oil around the perimeter of the wok. Add the pork, and stir-fry until browned. Reduce the heat to medium, remove the pork from the wok and set aside. Add the remaining oil to the wok and stir-fry the mushrooms for 2 minutes. Break up the noodles gently with your hands, and add them to the wok with the mushrooms.
- 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 (choy sum and baby bok choy both work well), along with the pork. Mix in with the noodles until the greens are wilted. Serve immediately.
Notes
- Soak dried shiitake mushrooms in hot water for at least two hours or overnight to rehydrate before cooking.
- Adding a few drops of Chinese black vinegar before serving can add a subtle tang to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 88g | 29% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 958mg | 40% |
| Potassium | 255mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 5000IU | 100% |
| Vitamin C | 63.5mg | 71% |
| Calcium | 118mg | 12% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
