4.9 from 70 votes
Shanghai Noodles (Cu Chao Mian)
Shanghai Noodles or Cu Chao Mian features thinly sliced pork tenderloin stir-fried with garlic, green onions, and Napa cabbage in a savory sauce of dark soy, oyster, hoisin, sugar, and ginger. Cornstarch-thickened chicken broth binds the sauce, coating freshly cooked Chinese egg noodles for a glossy, flavorful dish. Sesame oil adds aromatic depth, and ground white pepper finishes the seasoning.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
servings
Calories:
504 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 504
% 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.