These straightforward Shanghai fried noodles are thick, chewy, and coated in a shiny darkish soy glaze. Made with tender marinated pork, recent spinach, and a easy do-it-yourself sauce, it’s a 15 minute meal that tastes similar to those out of your favourite noodle store.

Shanghai Model Noodles (Cu Chao Mian)

After I traveled to Shanghai, I cherished wandering by means of the native neighborhoods and markets the place you typically see distributors tossing piles of shanghai type noodles on massive, flat spherical griddles. They use lengthy picket chopsticks to continually stir and flip the glistening noodles, and watching the steam rise whereas they caramelize is simply as fascinating because the style itself. These noodles, often known as Cu Chao Mian (粗炒面), are a beloved native staple. As a result of the precise stir-fry occurs so quick, it’s the excellent straightforward weeknight dinner for after I need one thing savory and satisfying. My son completely loves them, and he typically asks for these simply as a lot as my Chow Mein or Beef Chow Enjoyable Noodles.

What makes this model genuine is the precise stability of the sauce. Whereas many Chinese language stir-fries rely closely on minced garlic, a Shanghainese buddy of mine who runs a restaurant defined that conventional Shanghai type noodles usually go with out it. In Shanghai, the flavour profile is constructed on being daring, candy, and salty. Native variations typically lean into being a bit “greasy” to maintain the noodles slippery and wealthy, although I’ve in the reduction of on the oil in my recipe to maintain the dish a bit lighter for a home-cooked meal. By specializing in the sauce and the sear, you get a deeply satisfying 15 minute meal that hits that takeout craving each single time.

Procuring Information: Selecting The Proper Noodles

The guts of this dish is the noodle itself. For an genuine Shanghai fried noodle recipe, search for recent white wheat noodles. You’ll find these at any massive Asian grocery store like H-Mart, 99 Ranch, or your native Chinese language grocer. Within the retailer, these are normally labeled as “Shanghai Model Noodles” or “Thick Shanghai Plain Noodles.” In Chinese language, they’re often known as Cu Mian (粗面), which accurately means thick noodles.

In contrast to the yellow egg noodles I take advantage of for Rooster Lo Mein, these are pure wheat noodles which might be thick and dense. They share the identical wheat base because the noodles in my Dan Dan Noodles, however they’re much thicker with a signature bounce. This thickness permits the noodles to carry their form in opposition to the excessive warmth of the wok.

The Finest Substitution: Udon

In case you should not have an Asian market close by, udon is an ideal substitute. It has a really related thickness and mouthfeel to conventional Shanghai noodles.

• Vacuum-Sealed Udon: Cook dinner in accordance with the package deal however preserve it beneath the beneficial time so it stays al dente. It’ll soften additional within the wok.
• Frozen Udon: The package deal may recommend boiling for a number of minutes, however you do not want to prepare dinner them that lengthy. Merely blanch them in boiling water for about one minute till the strands separate, then drain instantly. Since frozen udon is already pre-cooked, this fast minute is all you might want to loosen them up with out making them comfortable. They’ll end heating by means of as they take in the wealthy, darkish soy glaze within the pan.

Substances You’ll Want

• Pork
• Shanghai noodles or udon
• Spinach
• Shaoxing wine

Seasonings

Take a look at the recipe card on the backside of this put up for the complete measurements and particulars.

Professional Tip #1: Why I Use Pork Tenderloin Or Loin
I like to recommend utilizing pork tenderloin or boneless pork loin as a result of these cuts are lean and straightforward to slice. They keep juicy and tender even beneath excessive warmth, whereas more durable cuts like pork shoulder can change into chewy in a fast stir-fry.

Professional Tip #2: Why Recent Spinach Is The Good Inexperienced
Recent spinach is the right vegetable for this stir-fry. It wilts in seconds, and a fast tough chop means it blends seamlessly into the dish. It’s a quick, low effort technique to pack your bowl with greens whereas conserving the give attention to these chewy noodles.

Professional Tip #3: Don’t Skip The Darkish Soy Sauce
Darkish soy sauce is crucial for that deep mahogany colour. It’s thicker and fewer salty than common soy sauce, including a shiny end and a touch of sweetness. I like to recommend manufacturers like Lee Kum Kee or Pearl River Bridge for the perfect outcomes.

Straightforward Substitutions And Swaps

• Rooster: Use rooster thighs or breast sliced into skinny strips.
• Beef: Use flank steak or sirloin sliced skinny in opposition to the grain.
• Floor Meat: Use floor pork or floor beef for no prep time.
• Vegetarian: Use tofu cubes or just skip the meat and double the greens.
• Child Bok Choy: Trim the ends and slice into halves or quarters.
• Cabbage: Shred into skinny strips.
• Carrots: Peel and slice into skinny matchsticks.
• Recent Shiitake: Wipe clear with a moist paper towel, take away the woody stems, and slice the caps.
• Dried Shiitake: Soak in sizzling water for 20 minutes till comfortable. Squeeze out the water, take away the stems, and slice.
• Cremini or Brown Mushrooms: Wipe clear and slice the caps and stems collectively.

Continuously Requested Questions

What To Serve With This Recipe

For a straightforward and healthful weeknight dinner, I like to recommend the next recipes:

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