Quick & Easy Shanghai Fried Noodles

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Chewy noodles stir fried in a savory sauce with pork, cabbage, green onions and mushrooms! These quick and easy Shanghai fried noodles are a great weeknight meal or main dish. A restaurant-quality meal in 30 minutes!

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What are Shanghai Fried Noodles?
Ingredients
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
Other Recipes You May Enjoy
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What are Shanghai Fried Noodles?

Shanghai fried noodles (Cu Chao Mian - 上海粗炒面) are made of thick and chewy stir-fried noodles with pork, cabbage, mushrooms, green onions in a savory sauce!

It's a popular stir fried noodle dish that originates from Northern China and served at many Shanghai restaurants, like Ding Tai Fung.

Din Tai Fung is a dumpling house but they serve all sorts of tasty Taiwanese food. It's a famous Taiwanese restaurant chain in North America awarded 5 Michelin stars.

These Shanghai noodles are packed umami flavors that you won't be able to get enough! Making them a crowd pleaser and the best part is they come together in one pan. It's also great for the whole family as it's not spicy.

Ingredients

Please scroll down to below recipe card for exact measurements.

Fresh thick wheat noodles: These noodles can be found at most Asian grocers in the refrigerated section. Or substitute with udon noodles and prepare according to package instructions.
Pork loin: or substitute with pork belly, pork shoulder or ground meat like ground beef, ground pork or ground chicken. Avoid using ground turkey as the taste of this meat doesn't compliment the sauce.
Napa cabbage: or substitute with green cabbage, bok choy or yu choy sum
Shiitake mushrooms: or substitute with button or cremini mushrooms
Green onions
Garlic
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Pork marinade

Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
Cornstarch: or potato starch, tapioca starch or rice flour
Neutral oil: this creates extra moisture in the pork making it more tender and juicy!
Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.
White pepper or black pepper

Noodle sauce

Dark soy sauce: this is thicker and darker than regular soy sauce. But if you can't find it substitute with more regular soy sauce.
Regular soy sauce
Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
Chinese black vinegar: or substitute with rice vinegar or white vinegar.
Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.
White granulated sugar: to balance out the salty flavors.
Sesame oil: omit if allergic.
Cornstarch: or potato starch, tapioca starch or rice flour.
Chicken stock: or substitute with beef stock or vegetable stock.

Variations

For a gluten-free version: substitute both soy sauces with tamari sauce, coconut aminos or a gluten-free soy. Substitute the oyster sauce, black vinegar and wheat noodles with a gluten-free version.
For a vegetarian version: substitute the pork with diced extra-firm tofu and the chicken stock with vegetable stock.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.

Expert Tips

Prepare the ingredients before cooking as the process is fast!
Marinate the pork as the marinade will velvet the meat making it tender.
Do not overcook the noodles as they only take a couple minutes to cook.
Rinse the noodles with cold water to remove excess starch to make them chewier and to stop the cooking process.
Don't overcook the pork in the initial cooking phase as it'll continue to sit in the pan to fry the veggies and noodles. Otherwise, you'll have overcooked dry meat.
Don't over stir-fry the noodles! Once it's tossed with the other ingredients, remove it off the heat.

Instructions

Below are step-by-step instructions on how to make Shanghai fried noodles:

First thinly slice pork loin into 1 cm wide pieces. Transfer pork into a medium bowl.

First thinly slice pork loin into 1 cm wide pieces. Transfer sliced pork into a medium bowl.

Marinate sliced pork with Marinade ingredients as listed for 20 minutes at room temperature.

Next marinate sliced pork with Marinade ingredients as listed for 20 minutes at room temperature.

Meanwhile, in a small bowl, combine noodle sauce ingredients. Set aside.

Meanwhile, in a small bowl, combine noodle sauce ingredients. Set aside.

Then in a large pan filled with boiling hot water, blanch noodles for 2 minutes until Al dente and strain immediately. Do not overcook.

Then in a large pan filled with boiling hot water, blanch noodles for 2 minutes until Al dente and strain immediately. Do not overcook.

Next rinse noodles under cold running water to remove any excess starch. Shake out excess water.

Next rinse cooked noodles under cold running water to remove any excess starch. Shake out as much excess water as possible.

Then in a large wok or large skillet on medium high heat, add vegetable oil. Once oil is hot, add garlic and marinated pork. Fry until pork is about 75% cooked.

Then in a large wok or large skillet on medium high heat, add vegetable oil. Once oil is hot, add garlic and marinated pork. Fry until pork is about 75% cooked.

Next add napa cabbage, green onions and mushrooms. Stir-fry until wilted.

Next add napa cabbage, green onions and mushrooms. Stir-fry until wilted.

Afterward, add noodles and noodle sauce. Finally toss until noodles are coated in sauce and most of sauce has evaporated. Serve and enjoy!

Afterward, add noodles and noodle sauce. Finally toss until noodles are coated in sauce and most of sauce has evaporated. Serve and enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I would not recommend freezing these noodles because the cabbage will become mushy.

Pairing Suggestions

Shanghai fried noodles serve well with

starters like pork cabbage dumplings or cucumber salad
cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
protein dishes like Taiwanese Popcorn Chicken, Mongolian Chicken, Honey Walnut Shrimp, Chinese Braised Tofu and more!

FAQ

Can I make this in advance?

This can be made in advance and stored in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.

Do I need a wok to cook this?

No, a large pan will work fine! But if you want that smoky taste that you'll find in most Asian takeout, use a steel wok. When the oil hits the hot steel, it creates a smoke in the air that envelops the food making it taste smoky.

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