Shanghai Fried Noodles (Cu Chao Mian)

Shanghai Fried Noodles: 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

• For the pork & marinade (omit if you want the dish to be vegetarian):
• 6 oz. lean pork, sliced into ¼” strips
• ¾ teaspoon cornstarch
• ½ teaspoon light soy sauce
• ⅛ teaspoon dark soy sauce
• 1 teaspoon shaoxing wine
• Pinch of sugar
• For the rest of the dish:
• 3 tablespoons oil, divided
• 8 shiitake mushrooms (fresh or dry – you have to soak them first if they’re dried), thinly sliced
• 1 lb. Japanese-style Udon noodles
• 2½ teaspoons dark soy sauce
• 2½ teaspoons soy sauce
• ¼ teaspoon sugar
• 1 small bunch choy sum or baby bok choy, washed and trimmed

Instructions

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

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