Shanghai Noodles (Cu Chao Mian)

These Shanghai Noodles are an authentic Chinese stir-fried noodle dish made with stir-fried noodles, ground pork and Napa cabbage in a rich and flavorful sauce. This noodle recipe is so easy to make in just 20 minutes and is the perfect EASY weeknight meal.

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Updated June 2020

Shanghai-Style Pan Fried Noodles with Vegetables

Have you heard of Shanghai Fried Noodles? It was one of our favorite dishes we had on our visit to Shanghai many years ago when we visited Asia.

My family loves any type of stir-fry noodles like chow mein and lo mein but there was just something about this shanghai fried noodles that made it stand out.

Maybe it was the savory soy sauce paired with the chewy noodles? Well whatever it was, I knew it was one of the best and most amazing noodles we had on our entire trip!

Ever since we got back, I’ve been trying to recreate  And after a few tries, I’m so happy to say that these were our favorite batch.

Plus the great thing about Shanghai-Fried Noodles is that they are not very hard to make. Just be sure to have all the ingredients prepped in advance.

These Chinese-style noodles come together quickly and are just perfect for busy weeknights. This dish is now on regular rotation at our house since my kids are big noodle fans.

What are Shanghai Noodles?

Shanghai Pan Fried Noodles (Cu Chao Mian) is a Chinese stir-fried noodle dish typically made using thick and chewier Shanghai-style noodles. It is a staple in Shanghai and you can usually find it at most dumpling houses there.

The chewy texture pairs perfectly with the savory and delicious flavor from the soy sauce and meat.

Ingredients you need for this recipe

• 1 1/2 tablespoons oil – we typically use avocado oil but you can sub with any oil you like such as canola oil or vegetable oil
• lean ground pork – you can swap with any other protein of choice or leave out for Shanghai Vegan Noodles
• fresh Shanghai-style noodles, can substitute with udon or cooked fettuccine noodles
• salt
• black pepper
• fresh ginger grated
• garlic
• Napa cabbage – feel free to swap with any vegetables you like or have on hand. Bok choy or Chinese broccoli would be delicious in here as well.
• green onion , thinly sliced
• sesame seeds , for garnish

Sauce:

• water
• low sodium soy sauce , can substitute with coconut aminos or tamari
• sesame oil
• oyster sauce – you will need 1/2 tablespoon for these noodles but you can also sub with Vegetarian Oyster Sauce if preferred
• dark soy sauce* –
• Chinese cooking wine or dry sherry
• brown sugar, can substitute with coconut sugar
• ground white pepper – you just need 1/8 teaspoon for this recipe but feel free to skip if you don’t have this in your pantry
• cornstarch – can also sub with arrowroot starch or tapioca starch

How to make Shanghai Noodles

1. MARINATE MEAT: In a medium bowl, season pork with salt and pepper.
2. MAKE THE SAUCE: In a separate medium bowl, whisk together all the ingredients for the sauce – water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
3. COOK MEAT: Heat cooking oil in a wok or heavy skillet over medium-high heat. Next, add pork, and crumble while breaking up large lumps.
4. TOSS IN AROMATICS: Once the pork is almost cooked through, add garlic and ginger. Continue cooking until meat is no longer pink, about 5 minutes.
5. STIR IN VEGETABLES: Mix in cabbage and stir-fry until tender.
6. ADD in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes.

Where can you buy Shanghai Noodles?

You can buy Shanghai-Style Noodles at most Asian markets near the refrigerated section or even online.

What are Shanghai Noodles made of?

Shanghai egg noodles are typically made with mostly wheat flour and eggs.

Substitutions

• If you can’t find fresh Shanghai noodles, use udon noodles or cooked fettuccine noodles instead.
• This dish would work well with chicken or beef if that’s what you have.
• For a meatless version, swap out the meat for mushrooms.

Can you freeze noodles

Yes, you can safely freeze stir fried noodles with vegetables. Just make sure you store the noodles in an air tight container and put it in the freezer immediately.

How to reheat stir fried dishes

The best way to retain the flavor and texture when you want to reheat Chinese food, is allow it to thaw. Then heat in a pan over the stove with some oil and water.

If you’re trying to reheat rice or noodles in the microwave, put them in a microwave-safe dish and add a splash of water. Then, cover the dish with a wet paper towel and microwave the food at 30-second intervals until it’s hot.

More noodle recipes you might like:

Lo Mein Noodles

Slow Cooker Chicken Lo Mein Noodles

Vegetable Lo Mein Noodles

Shrimp Lo Mein Noodles

Classic Chicken Chow Mien

Chicken Fried Rice Noodles with Black Bean Sauce

5 from 13 votes

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Shanghai Noodles (Cu Chao Mian)

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

These Shanghai Noodles are an authentic Chinese stir-fried noodle dish made with stir-fried noodles, ground pork and Napa cabbage in a rich and flavorful sauce. This noodle recipe is so easy to make in just 20 minutes and is the perfect EASY weeknight meal. 

Course: Main Course

Cuisine: Asian, Chinese

Keyword: chinese dinner recipe, chinese noodles, easy chinese recipe

Servings: 4 people

Calories: 204 kcal

Author: Kelly

Ingredients

• 1/2 - 3/4 lb lean ground pork
• 1 lb (484 grams) fresh Shanghai-style noodles , can substitute with udon or cooked fettuccine noodles
• 1/4 teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ tablespoons fresh ginger grated
• 2 garlic cloves , finely minced
• 2/3 cups thinly shredded Napa cabbage
• 1 green onion , thinly sliced
• sesame seeds , for garnish

Sauce:

• 2 tablespoons water
• 1 1/2 tablespoons low sodium soy sauce , can substitute with coconut aminos or tamari
• 1/2 tablespoon sesame oil
• 1/2 tablespoon oyster sauce
• 3 teaspoons dark soy sauce*
• 2 teaspoons Chinese cooking wine or dry sherry
• 1 teaspoon brown sugar , can substitute with coconut sugar
• 1/8 teaspoon ground white pepper
• 1 tablespoon cornstarch , omit if low carb
• ¼ teaspoon Sriracha sauce or red pepper flakes , to taste (optional)

Instructions

1. In a medium bowl, season pork with salt and pepper. 

2. In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.

3. Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.

4. Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.

5. Mix in cabbage and stir-fry until tender.

6. Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.

7. Remove from heat and garnish with sesame seeds.

Recipe Notes

If you can't find dark soy sauce, replace with 3 teaspoons soy sauce instead.

Nutrition Facts

Shanghai Noodles (Cu Chao Mian)

Amount Per Serving (1 bowl (1/4 recipe))

Calories 204 Calories from Fat 27

% Daily Value*

Fat 3g5%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 6g7%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.