I wish I could say that Shanghai Fried Noodles, also known as (Shanghai cu chao mian), were a staple of my childhood because I was born and raised in Shanghai. Even though I don’t recall ever having this dish as a kid, I’ve noticed that my cousin always gets it for her kids when my family and I go out to Shanghainese restaurants. Aside from those noodles, the kids would only eat something else on the table.
As soon as I tried them, I couldn’t stop eating them. You can’t stop eating these noodles. They remind me of my favorite meal, Soy Scallion Shanghai Noodles. On the other hand, Shanghai fried noodles typically feature thicker, chewier ones.
With just a few simple ingredients, Shanghai Fried Noodles can be on the table in no time. It will be ready to be served in about fifteen to twenty minutes. Every member of your family will find something they enjoy. To make this dish vegetarian/vegan-friendly, omit the meat and add more mushrooms.
Cantonese chicken Hong Kong pan-fried noodles and the Beijing specialty Zha Jiang Mian are two other popular ways to prepare Chinese no.
Ingredients:
For the Pork & Marinade:
- 6 oz. of lean pork(sliced into ¼” strips)
- 3/4 tsp. of cornstarch
- ½ tsp. of light soy sauce
- 1/8 tsp. of dark soy sauce
- 1 tsp. of shaoxing wine
- 1/8 tsp. of sugar
For the Rest of the Dish:
- 3 tbsp. of oil(divided)
- 8 pcs. of shiitake mushrooms (thinly sliced)
- 1 lb. of Japanese-style udon noodles
- 2 1/2 tsp. of dark soy sauce
- 2 1/2 tsp. of soy sauce
- ¼ tsp. of sugar
- 1 bunch of choy sum or baby bok choy
- Instructions:
- To marinate the pork, combine all marinade ingredients and mix well with the pork. Set aside for 5-10 minutes while you prepare the rest of the ingredients.
- Oil for one tablespoon, high heat in a wok. Start browning the pork by adding it to a stir-fry. Take the pork out of the wok, reduce the heat, and set it aside. For about 2 minutes over medium heat, add a few more tablespoons of oil to the wok and saute the mushrooms. The noodles should be broken into smaller pieces and added to the wok.
- Blend in the sugar and soy sauces. Combine all ingredients and stir-fry until the noodles are uniformly dark brown. A splash more dark soy sauce should do it if you’re unhappy with the results.
- Now is the time to toss in the leafy greens and toss them with the noodles until they are wilted. Be sure to heat it! If you want to add some Chinese black vinegar, that’s fine, but it’s not required.