Shanghai Fried Noodles (Cu Chao Mian)

Shanghai Fried Noodles (Cu Chao Mian)

from thewoksoflife.com
20 min
4 servings

Our authentic take on a popular Chinese dish. This recipe is so simple to make, and it will be on the table within 15-20 minutes!

Ingredients

  • 6 oz. lean pork ((170g, sliced into ¼” strips))
  • 3/4 teaspoon cornstarch
  • ½ teaspoon light soy sauce
  • 1/8 teaspoon dark soy sauce
  • 1 teaspoon shaoxing wine
  • 1/8 teaspoon sugar
  • 3 tablespoons oil ((divided))
  • 8 shiitake mushrooms ((fresh or dry; you have to soak them first if they’re dried, thinly sliced))
  • 1 pound Japanese-style udon noodles ((450g))
  • 2 1/2 teaspoons dark soy sauce
  • 2 1/2 teaspoons soy sauce
  • ¼ teaspoon sugar
  • 1 bunch choy sum or baby bok choy

Directions

  1. 1

    Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.