Shanghai Noodles (Cu Chao Mian)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
504 kcal
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Course
Main Course
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Cuisine
Chinese
Shanghai Noodles (Cu Chao Mian)
Description
This recipe creates Shanghai-style noodles by marinating thin pork slices in a mixture of dark soy sauce, oyster sauce, sugar, and ginger. After a brief marinade, the pork is quickly stir-fried at high heat for tenderness. The white sections of Napa cabbage and green onions are cooked with garlic until tender, then combined with the pork and reserved marinade along with sesame oil and a cornstarch–chicken broth slurry that thickens the sauce. The green parts of the cabbage and green onions are added towards the end for freshness.
Cooked Chinese egg noodles, which can be fresh or dried, are tossed into the sauce mixture and heated through, absorbing flavors while remaining tender but firm. The dish is seasoned with ground white pepper to enhance flavor without overpowering. Owing to the soy sauce base, saltiness may vary, and seasoning should be adjusted accordingly.
Shanghai Noodles deliver a savory, slightly sweet stir-fried noodle dish with a balance of tender pork, crunchy cabbage textures, and a rich, glossy sauce. They are best served immediately to preserve noodle texture and warmth.
Ingredients
- 1/3 cup dark soy sauce (see Note)
- 1/4 cup oyster sauce
- hoisin sauce vegan option
- recipe for homemade hoisin sauce
- 2 tablespoons sugar
- 1 1/2 tablespoons ginger finely minced, fresh
- 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 Chinese egg 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, thick, round; can substitute Japanese udon noodles
- 2 tablespoons cooking oil high heat
- 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 Napa cabbage thinly sliced (white and pale green parts kept separate, head
- 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
- Because soy sauce saltiness varies by brand, start with recommended amount and adjust to taste.
- You may substitute fresh noodles with thick wheat or udon noodles but reduce sauce quantity to prevent overwhelming the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 74mg | 25% |
| Sodium | 1417mg | 59% |
| Potassium | 601mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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