Shanghai Fried Noodles (Cu Chao Mian)
Thick, chewy noodles fried with pork and cabbage in a dark, glossy soy sauce, a Shanghai street favourite.
- Time30 min
- LevelEasy
- Costabout £2.61 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the pork with the cornflour and 1 tbsp of the light soy sauce. Mix the remaining light soy, dark soy, oyster sauce, sugar and wine in a small bowl.
- 2
Loosen the noodles in boiling water for 2 minutes (or as the pack says), drain and toss with 1 tsp of the vegetable oil.
2 min - 3
Heat 1 tbsp oil in a wok over a high heat. Stir fry the pork for 2 minutes until browned, then lift out.
- 4
Add another 1 tbsp oil. Fry the garlic for 15 seconds, then the cabbage, carrot and mushrooms for 3 minutes until softened and lightly charred.
3 min - 5
Add the noodles, pork and sauce. Toss constantly for 3 to 4 minutes, until the noodles are evenly dark and a little caramelised in places.
4 min - 6
Add the spring onions and sesame oil, toss for 20 seconds and serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.