Shanghai Noodles (Cu Chao Mian)
These Shanghai Fried Noodles are a Chinese stir-fried noodle dish that boasts the perfect blend of fresh noodles, fragrant ginger, and succulent pork, crafting a culinary masterpiece you won't soon forget. It's full of flavor and easy to make in just 20 minutes that's sure to satisfy your craving for authentic Chinese cuisine.
Ingredients
- 1/2 - 3/4 lb lean ground pork , feel free to sub with ground chicken or ground protein of choice if preferred
- 1 lb fresh Shanghai-style noodles (484 grams) , you can also substitute with udon or cooked gluten-free fettuccine noodles if you can't find the fresh noodles
- 1/4 tsp salt
- ¼ tsp black pepper
- 1 ½ tbsp fresh ginger , grated or minced
- 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 , you can substitute with coconut aminos or gluten-free tamari if you're soy-free
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon oyster sauce , if you can't use traditional oyster sauce, you can try subbing with this Vegan Oyster Sauce from Naked & Saucy
- 3 teaspoons dark soy sauce* , adds color and a caramelized layer of flavor but you can sub with more light soy sauce or coconut aminos or gluten-free tamari if you can't find dark soy sauce
- 2 teaspoons Chinese cooking wine or dry sherry , adds another layer of flavor dimension but you can omit if you prefer not to use alcohol
- 1 teaspoon brown sugar , you can also substitute with coconut sugar, golden monk fruit sweetener, brown Swerve or brown sugar substitute of choice for a lower sugar option
- 1/8 teaspoon ground white pepper
- 1 tablespoon cornstarch , you can also sub wit tapioca starch, arrowroot starch or potato starch if you're corn-free
- ¼ teaspoon Sriracha sauce , hot sauce of choice or red pepper flakes , to taste (optional)
Instructions
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In a medium bowl, season pork with salt and pepper.
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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.
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Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
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Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
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Mix in cabbage and stir-fry until tender.
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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.
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Remove from heat and garnish with sesame seeds.
Recipe Notes
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If you can't find dark soy sauce, replace with 3 teaspoons soy sauce instead.
Recipe Notes
*If you can't find dark soy sauce, replace with 3 teaspoons soy sauce instead.
How to store
Shanghai Noodles are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or the microwave.
How to freeze:
For longer-term storage, Shanghai Noodles can be frozen in an airtight container for up to 3 months. When ready to enjoy, defrost in the refrigerator and reheat by stir-frying or microwaving.