I wish I could say that as a Shanghai native, I grew up eating Shanghai Fried Noodles or (Shanghai cu chao mian- 上海粗炒面). I don’t actually remember eating this when I was young, but in recent years, I’ve noticed that my cousin always orders it for her kids when we eat out at Shanghainese restaurants. The kids would immediately go for those noodles, ignoring everything else on the table.
I also couldn’t stop eating them after getting a taste. These noodles are very addictive. They’re somewhat similar to my Soy Scallion Shanghai Noodles (葱油拌面), which I love. The difference is that Shanghai Fried Noodles are often made with thicker, chewier noodles
Shanghai Fried Noodles is a super easy dish to make, with only a few ingredients. It’ll be done and on the table within 15-20 minutes. I assure you that everyone in your family will love it. If you’re a vegetarian/vegan, simply leave out the meat and replace it with more mushrooms!
Shanghai Fried Noodles: Recipe Instructions
Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned.
If you use any other noodles, please follow the package instruction to prepare the noodle and have it cooked and ready before start cooking. Just remember to mix in a splash of vegetable oil to prevent cooked noodles from sticking together.
Serve these Shanghai Fried Noodles hot!
Some people like to add a few drops of black vinegar right before eating—totally up to you.
Shanghai Fried Noodles (Cu Chao Mian)
For the pork & marinade (omit if you want the dish to be vegetarian):
For the rest of the dish:
- Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.
- Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the wok.
- Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.
- Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of Chinese black vinegar right before eating—totally up to you.