If you love noodles, you will love this recipe for Shanghai Fried Noodles (Cu Chao Mian). This is a classic dish from China that features stir-fried noodles with tender pork, crunchy bok choy, and a flavorful sauce. It is simple to make, yet packed with taste and texture. You can use fresh or dried noodles, and customize the dish with your favorite vegetables and meat.
Shanghai Fried Noodles is a great dish to enjoy any time of the day. It is filling, satisfying, and comforting. You can whip it up in less than 30 minutes, and serve it hot or cold. It is also a wonderful way to use up any leftover noodles or meat that you have in your fridge. Once you try this recipe, you will want to make it again and again!
A note on Shaoxing wine
Shaoxing wine is a special ingredient that can elevate your Chinese dishes to a new level of deliciousness. It is a type of rice wine that comes from Shaoxing, a city in eastern China that is famous for its rich culture and history. Shaoxing wine has a deep amber hue, a sweet and fragrant scent, and a smooth and complex taste. It is not only a drink, but also a cooking wine that adds a touch of magic to many Shanghai-style dishes, such as drunken chicken, kung pao chicken, and Shanghai fried noodles.
If you don’t have Shaoxing wine, don’t worry. You can still make tasty dishes with some alternatives. The best one is dry sherry, which has a similar flavor and color to Shaoxing wine. You can also use dry white wine or sake, but they may not have the same depth and richness as Shaoxing wine. Avoid using cooking wine or vinegar, as they have added salt or acidity that may ruin your dish. If you are gluten-free, you can use gluten-free rice wine or mirin, but you may need to adjust the sugar or salt in your recipe, as they are sweeter than Shaoxing wine.
Can I make this vegan/gluten free?
This recipe can easily be adapted to be 100% plant-based. You’ll want to swap out the pork for some sliced mushrooms or cubed extra-firm tofu and replace the oyster sauce with a 1:1 mix of hoisin & soy sauce.
For a gluten-free version, you’ll want to substitute the soy sauce in both the marinade and the sauce with either tamari or liquid aminos. For the noodles, look for thicker, round rice, buckwheat, or starch noodles, such as soba, mi xian, or shirataki.
Shanghai Fried Noodles (Cu Chao Mian)
- 8 oz fresh or dried wheat noodles (I like thicker round noodles in this dish, such as lo mein or udon)
- 8 oz pork tenderloin, thinly sliced
- 2 1/2 tbsp soy sauce, divided
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Shaoxing wine
- 2 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 4 cups bok choy, chopped
- 1 1/2 tbsp oyster sauce
- 1 ½ tsp sugar
- 1/2 tsp sesame oil
- 1 tsp chicken or vegetable stock
- 2 scallions, sliced
- Cook the noodles according to the package directions, then drain and rinse under cold water. Set aside.
- In a small bowl, toss the pork with 1 tbsp of soy sauce, cornstarch, salt, pepper, and Shaoxing wine. Marinate for 10 minutes.
- Heat 1 tbsp of oil in a large skillet over high heat. Add the pork and stir-fry until browned and cooked through, about 5 minutes. Transfer to a plate and keep warm.
- In the same skillet, heat the remaining oil over medium-high heat. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the bok choy and stir-fry until crisp-tender, about 3 minutes.
- In a small bowl, whisk together the remaining soy sauce, oyster sauce, sugar, stock, and sesame oil. Add the sauce and the noodles to the skillet and toss to combine. Cook until the noodles are heated through, about 2 minutes.
- Sprinkle with scallions and serve hot.
- If you don't have bok choy on hand, any type of cabbage will work well.
- If you want to bring a bit more color and texture to this dish, try adding some thinly sliced mushrooms and/or shredded carrots.
