Shanghai fried noodles
Shanghai fried noodles, from above
Non vegShanghai

Shanghai fried noodles

Thick noodles, pork and cabbage, all coated in dark soy. Simple, savoury and very slurpable.

25 minTime
19 gProtein each
mildSpice
Dark soy noodles2 chapters · 1 min read

Make it your way

Grandma's wayThick noodles fried with pork and cabbage in dark soy.
The original
517kcalsame
19 gproteinsame
3 gfibresame
25minutessame

Cu chao mian, Shanghai style.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Udon noodles600 g fresh thick noodles or udon
Pork200 g, in thin strips
Soy sauce1½ tbsp
Dark soy sauce1 tbsp plus 1 tsp
Cornflour (cornstarch)1 tsp
Cooking oil (vegetable oil)2 tbsp
Napa cabbage (wombok, chinese leaf)¼ head, sliced
Dried shiitake mushrooms4, soaked and sliced
Sugar1 tsp
Spring onion (green onion, scallion)2, sliced

Method

4 steps
  1. 1Toss the pork with a little soy and the cornflour.
  2. 2Stir fry the pork in hot oil until browned, add mushrooms and cabbage stems and cook 2 minutes.
  3. 3Add the noodles, leaves, remaining soy, dark soy and sugar and toss over high heat for 3 minutes.
  4. 4Finish with spring onion.
Serve it like this

Pile high in a bowl straight from the wok, spring onion on top, with chilli oil and black vinegar on the side.

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Make it a meal

What goes with Shanghai fried noodles: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scallion pancakes50 min
Bread or rice Yunnan pineapple rice60 min
On the side Egg drop soup15 min
On the side Smashed cucumber salad15 min
A little snack Chinese tea eggs60 min
To drink Doujiang40 min
Something sweet Eight treasure rice90 min
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