Welcome to Day 1 of my third series, 15-Minute Dinner for 15 Days, in which I’ll be sharing simple and real Asian recipes. Seven years ago, when I was a student with a busy schedule and in need of quick and simple meals, I wanted to go back to that time. A good stir-fry is fine, but I wanted to shake things up and recreate traditional Asian dishes in under 15 minutes for days when you want to order takeout but don’t want to wait to pay $15 in service fees.
Additionally, I promise to email everyone the ingredient list each night at 10 PM PST so that we can cook together. Make sure to subscribe to my exclusive newsletter at TIFFYCOOKS. COM to obtain the complete daily shopping list for the ensuing 15 days!
Day 1 will feature Shanghai Noodles, one of my all-time favorites. You won’t ever want Panda Express’s Chow Mein again because of this underappreciated dish. Feel free to substitute a different protein base if you prefer; it works well with the stir-fry sauce when I use chicken, shrimp, and tofu. Use frozen udon for those who can’t get Shanghai Noodles. Use the same technique I demonstrated, then cover the Udon with hot water and let it sit until you can separate it by hand. This will help the Udon from overcooking.
In a sizable frying pan or wok, heat the vegetable oil on high. Add the garlic and the marinated pork. To ensure that the pork has as much surface contact with the hot pan as possible, spread it out in the pan. For about a minute, sear, stir-fry, and then sear once more. Add the shitake mushrooms and stir-fry for 30 seconds when the pork is almost done. Then add the cabbage and continue tossing for another 30 seconds. Next, add the choy sum and continue tossing for another 30 seconds. Noodles and stir-fry sauce should be combined well before adding. Serve warm.
Shanghai noodles are a quick and simple Chinese dish that can be prepared and served to the table in under 30 minutes. The beauty of this dish is how adaptable it is; you can use any protein you like and any vegetables you have in your crisper. Try it out; this recipe for stir-fried Shanghai noodles is wonderful and suitable for families.
Shanghai Fried Noodles: Recipe Instructions
In a wok, heat a tablespoon of oil over high heat. Add the pork stir-fry until browned.
Reduce the heat, take the pork out of the skillet, and set it aside. Add a few more tablespoons of oil to the wok and cook the shiitake mushrooms over medium heat for about 2 minutes.
Use your hands to gently break up the Udon noodles, then add them to the wok. I use pre-cooked noodles for this recipe, as seen in the photograph.
If you use any other noodles, please prepare them according to the package’s instructions and have them cooked and ready before you begin cooking. Remember to add a little vegetable oil when mixing cooked noodles to avoid them sticking together.
Add the dark soy sauce, soy sauce and sugar. Everything should be stir-fried together until the noodles are uniformly dark brown. Add a little more dark soy sauce if the color you want isn’t appearing.
Add the pork and the leafy greens (baby bok choy and choy sum both work well). Mix in with the noodles until wilted.
Serve these Shanghai Fried Noodles hot!
It’s entirely up to you whether you want to add a few drops of black vinegar right before you eat.
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Shanghai-Style Pan Fried Noodles with Vegetables
Have you ever heard of Shanghai Fried Noodles? We loved them when we visited Shanghai many years ago while traveling through Asia, and it was one of our favorite meals.
My family enjoys all varieties of stir-fried noodles, including chow mein and lo mein, but this particular dish of Shanghai fried noodles stood out for some reason.
Whatever it was, I knew it was one of the best and most amazing noodles we had the entire trip. Perhaps it was the savory soy sauce combined with the chewy noodles.
I’ve been attempting to recreate these treats ever since we got back, and after a few attempts, I’m delighted to say that our favorite batch was this one.
Shanghai-fried noodles are also fantastic because they require little effort to prepare. Just make sure to prepare every ingredient in advance.
For hectic weeknights, these Chinese-style noodles come together quickly. My kids love noodles, so we now have this dish on a regular rotation at home.
A Chinese stir-fried noodle dish called Shanghai Pan Fried Noodles (Cu Chao Mian) is typically prepared with thicker, chewier Shanghai-style noodles. It is a staple in Shanghai and is typically available at most of the city’s dumpling establishments.
The chewy texture is the ideal complement to the meat’s savory and delectable soy sauce flavor.
FAQ
What are Shanghai noodles made of?
Shanghai noodles are a particular variety of wheat-based noodle that are thin, rounded, and slightly chewy. Shanghai noodles are a quick and simple Chinese dish that can be prepared and served to the table in under 30 minutes.
Are Shanghai noodles the same as chow mein?
Chow Mein (Hong Kong- or Shanghai-style) is a typical Chinese noodle dish that is served in all of China’s provinces. We provide two preparation types, each using delicate pan-fried noodles and Chinese vegetables.
Are Shanghai noodles thick or thin?
Shanghai chao mian noodles are thick, round, and soft, and they are one of the ingredients in Shanghai style fried noodles. Although thin soft noodles can be used in place of thick soft noodles, it is preferable.
What are Chinese Shanghai noodles?
Shanghai, China: For a weeknight meal, try these mouthwatering Chinese fried noodles with thinly sliced pork, cabbage, garlic, ginger, green onions, and a mouthwatering sauce! The most populated city in the world.
