Shanghai Fried Noodles (2024)

Restaurant-style fried noodles, stir-fried quickly in my very own kitchen! Shanghai Fried Noodles is my go-to one-pan Asian dish that makes a complete meal with noodles, meat, and veggies. I love how the chewy, thick noodles are so much fun to slurp when they’re coated in a delicious sweet and savory sauce.

I make sure it has all the right flavors with juicy, tender strips of pork and Chinese veggie staples like shiitake mushrooms and bok choy.

Simple, yet absolutely packed with cracking Chinese flavors, and ready in about 20 minutes. Shanghai-style fried noodles are perfect for my busy weeknights when I’m craving Chinese takeout but want something homemade.

Any type of Asian noodles are such a fun meal. From Korean Japachae to my very favorite Spicy Noodles, they are so versatile, and can be loaded with all the right flavors.

Fried noodles are one of the most popular dishes on any Asian restaurant menu, and are devoured by all ages. Today’s Shanghai noodles are even more tasty, as they are thick and chewy, and absorb the sauce beautifully. And they pair well with meat and veggies.

What are Shanghai Fried Noodles

Shanghai Style Fried Noodles(Shanghai Cu Chao Mian –上海粗炒面) is a popular dish found in most Chinese food markets, and in Shanghainese or Chinese restaurants all over the world, especially in Hong Kong.

The dish is a staple ofShanghai cuisine, and is usually served atdumpling houses, and is a very popular street food.

Shanghai Noodles are more popular in Hong Kong than China. It’s believed that many Shanghai residents moved to Hong Kong around 1950, exporting the dish along with them, and making it very popular in that region. In recent years, it’s becoming very popular in Western countries, thanks to the easy preparation and delicious flavors.

The noodles are more common in Northern China, and arecalled cumian, meaning thick noodles, made from wheat flour and water. Shanghai noodles are a type of Chinese wheat flour noodles that are white in color, and aretypically thick, round and slightly chewy.

The noodles are typically stir fried with pork, beef or even shrimp, along with some Asian veggies and greens, and the dish is known for its dark brown color.

Ingredients Needed

• Noodles – Today I am using Shanghai Noodles. They are thick Chinese noodles that are white in color and have a wonderful chewy, thick and bouncy texture. You can use fresh Shanghai noodles (available in the fridge section of Asian supermarkets), or use vacuum sealed packs of pre-cooked noodles. Dried noodles can be used instead too. These noodles can be substituted with udon noodles, which have a similar thick and chewy texture. Simply follow instructions at the back of the package for preparing them before using in the recipe.
• Pork – I like pork tenderloin for this recipe, as it yields juicy, tender bites. Cut it against the grain into thin strips. You can also use pork loin, or swap the meat. I will give you some meat variations later.
• Veggies & aromatics – Shiitake mushrooms (you can use any other mushrooms too), baby bok choy and garlic.
• Pork Marinade – Soy sauce, Chinese Shaoxing wine (for flavor and tenderizing the meat), cornstarch.
• Stir Fry Sauce – Regular light soy sauce, dark soy sauce (dark soy is needed for Shanghai-style fried noodles’ signature dark color. You can substitute it with regular soy sauce, but the color will not be as dark.), oyster sauce (gives great umami flavor), sugar.
• Oil

Shanghai Fried Noodles Recipe:

1. Marinate the pork: I mix thinly sliced pork with all the marinade ingredients. Then, I set it aside to marinate while I prepare the rest of the ingredients.

2. Prepare the noodles: If I’m using precooked noodles, I add them to a pot of boiling water. I use a fork to gently separate the noodles. If I’m using fresh or dried noodles, I cook them according to the package instructions.

3. Make the stir fry sauce: In a small bowl, I combine all the sauce ingredients and mix well. Then, I set it aside.

4. Cook the pork: I heat 2 tablespoons of oil in a large wok or skillet over high heat. Then, I add the marinated pork strips, spreading them all over the wok and letting them cook undisturbed for a minute. I stir fry the pork until it’s brown all over, then remove it to a plate and set it aside.

5. Stir fry shiitake mushrooms : In the same wok, I add 1 tablespoon of oil and stir fry the mushrooms for a minute. Then, I add garlic and sauté for 30 seconds.

6. Add pork, noodles and stir fry sauce: I add the pork back into the wok and toss it with the mushrooms. Next, I add the noodles and pour the sauce on top. I stir-fry and mix until everything is evenly coated in the sauce and the noodles get a deep brown color. If I want more brown color, I might add a tiny dash more dark soy sauce at this point.

7. Add bok choy: I mix in the bok choy and stir fry until it has wilted but still has a little crunch. If the sauce gets too dry, I add a splash of water. I serve the dish immediately.

Alpana’s Tips

1. Prep all the ingredients before stir frying: I make sure to prep and cut all my meats, veggies, and aromatics before I start cooking. Asian stir-fries cook in a flash, and having everything ready ensures a smooth and quick process.
2. Use a large wok: I always use a large wok to avoid overcrowding the meat. This way, the meat sears nicely without steaming. If I have to use a smaller wok, I cook the meat in two batches to get that perfect sear.
3. Don’t over cook the veggies: I keep a little crunch in the mushrooms and bok choy, making sure not to wilt them too much. This way, they don’t turn mushy and retain their texture and flavor.

Variations

• Sometimes, I switch things up with beef, chicken, or even shrimp. Ground meat like ground pork, beef, or chicken also works great in this recipe.
• To boost the veggie content, I often add cabbage, snow peas, broccoli, bell peppers, or carrots. These add great flavor and texture.
• Make it spicy. Finish off the dish by serving it with a good drizzle of Chinese Chili Oil. So good…
• To make the dish vegetarian, I simply skip the meat and load up on more vegetables.

Stir fried noodles are a great, super easy and quick meal to whip up for your family. Get your wok hot and make my tasty noodle recipe with these plump and chewy noodles.

Twirl them, slurp them and finish them…

Shanghai Fried Noodles, on our Gypsy Plate… enjoy!

Try these other great Asian stir fry meals!
Pork Stir Fry
Kung Pao Chicken
Chicken Ramen Stir Fry
Moo Shu Pork
General Tso’s Chicken
Ground Turkey Stir Fry
Hunan Shrimp
Bo Luc Lac

Shanghai Fried Noodles

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Shanghai Fried Noodles are plump, chewy noodles stir fried in a rich umami sauce along with your favorite protein and veggies. All in about 20 minutes!

Ingredients

Pork Marinade

• 1 pound pork tenderloin, thinly sliced
• 2 Tbsp soy sauce
• 2 Tbsp Chinese Shaoxing wine
• 1 Tbsp cornstarch

Stir-fry sauce

• 3 Tbsp soy sauce
• 1.5 Tbsp dark soy sauce
• 1 Tbsp oyster sauce
• 1 tsp sugar

Shanghai style Fried Noodles

• 3 Tbsp oil, divided
• 3.5oz shiitake mushrooms, thinly sliced
• 14oz Shanghai noodles, or any thick Asian noodles
• 3 garlic cloves, finely chopped
• 2 baby bok choy

Instructions

1. Marinate the pork: Mix thinly sliced pork with all the marinade ingredients. Set aside to marinate while you prepare the rest of the ingredients.
2. Make the stir fry sauce: In a small bowl combine all the sauce ingredients and mix well. Set aside.
3. Prepare the noodles: If using precooked noodles, add them to a pot of boiling water. Agitate the block of noodles with a fork to separate them. If using fresh or dried noodles, cook them according to package instructions.
4. Cook the pork: Heat 2 Tbsp oil in a large wok or skillet over high heat and add marinated pork strips. Spread them all over the wok and cook undisturbed for a minute. Stir fry it until brown all over. Remove it to the plate and set aside.
5. Stir fry shiitake mushrooms: In the same wok, add in 1 Tbsp oil and stir fry mushrooms for a minute. Add in garlic and sauté for 30 seconds.
6. Add pork, noodles and stir fry sauce: Add the pork and toss it with the mushroom. Then add the noodles and pour the sauce on top. Stir-fry and mix until everything is evenly coated in the sauce and the noodles get a deep brown color. (You can add a tiny dash more dark soy sauce at this point to get more brown color if you like.)
7. Add bok choy: Mix in bok choy and stir fry until it has wilted, but still has a little crunch. If the sauce is getting too dry, you can add a splash of water. Serve immediately.

Notes

1. Shanghai Noodles are thick Chinese noodles that are white in color and have a wonderful chewy, thick and bouncy texture. You can use fresh Shanghai noodles (available in the fridge section of Asian supermarkets), or use vacuum sealed packs of pre-cooked noodles. Dried noodles can be used instead too. These noodles can be substituted with udon noodles, which have a similar thick and chewy texture. Simply follow instructions at the back of the package for preparing them before using in the recipe.
2. Leftovers: Shanghai Noodles leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave, or in a skillet on stovetop till warmed through out. You can add splash of water when reheating if the noodles have dried out.

   We wouldn't recommend freezing these noodles, as they will clump together and turn mushy.

Nutrition Information

Yield 4Serving Size 1
Amount Per ServingCalories 517Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 83mgSodium 1638mgCarbohydrates 48gFiber 4gSugar 3gProtein 41g

Nutrition information calculated by Nutritionix.

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