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Chinese

Shanghai fried noodles

Non-vegetarian

上海粗炒麵 · shàng hǎi cū chǎo miàn

Thick, chewy wheat noodles stir-fried with strips of pork, bok choy and a dark, slightly sweet soy sauce glaze.

Shanghai fried noodles is a Chinese noodle dish from China, ready in about 30 minutes and made with udon noodles, bok choy and soy sauce. It serves 3 and is rated easy to cook.

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Shanghai fried noodles, Asian Legend
Photo: Raysonho @ Open Grid Scheduler / Grid Engine / Wikimedia Commons · CC0-1.0
Prep
15 min
Cook
15 min
Total
30 min
Serves
3
Level
Easy
Calories
581

Ingredients

3 servings

Marinade

Sauce

Equipment

Method

  1. Step 1

    Toss the pork with the soy sauce (opens in a new tab) and cornstarch (opens in a new tab). Mix the sauce ingredients. Cook the noodles until just tender, rinse in cold water and drain well.

    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  2. Step 2

    Heat 1 tbsp oil in a wok (opens in a new tab) and stir-fry the pork until browned and cooked through. Add the mushrooms and cook for 1 minute.

    Food safety: Cook pork until no pink remains.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Add the remaining oil and the bok choy (opens in a new tab) and toss until the leaves wilt.

    • 1 min
    • high heat

  4. Step 4

    Add the noodles and sauce and toss over high heat for 2–3 minutes until the noodles are evenly glazed and hot.

    • 3 min
    • high heat

About this dish

Origin
Shanghai, China · Well documentedAlso popular in United StatesMore food from China
Dish
Lunch · Dinner · Noodles · Main courses
Cooking method
Stir-fried, Boiled
Taste
savoury, umami, sweet & savoury
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Beef-free · High-protein
With the listed swaps: Pescatarian, Flexitarian-friendly, Pork-freeWorked out from the ingredients. How labels work
Good for
Everyday · One-pan
Cook more with
Udon noodles · Bok choy · Soy sauce · Pork shoulder · Cornstarch · Oyster sauce
Techniques
Stir-frying · Boiling

Allergens

  • May contain: Crustaceansfrom oyster sauce
  • Contains: Molluscsfrom oyster sauce
  • Contains: Wheatfrom udon noodles, soy sauce, oyster sauce
  • Contains: Glutenfrom udon noodles, soy sauce, oyster sauce
  • Contains: Soyfrom soy sauce, oyster sauce
  • Contains: Sesamefrom toasted sesame oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

581 kcal per serving

Estimated

1 serving ≈ 314 g · recipe makes 3

Where the energy comes from

  • Protein 16%
  • Carbohydrate 47%
  • Fat 37%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy581 kcal185 kcal
Protein23.7 g7.5 g
Carbohydrate67.9 g21.6 g
Net carbohydrate62.9 g20 g
Sugars——
Added sugars——
Fibre4.9 g1.6 g
Fat23.6 g7.5 g
Saturated fat5.2 g1.6 g
Trans fat——
Cholesterol47 mg15 mg
Sodium2388 mg760 mg
Salt equivalent6 g1.9 g
Vitamins & minerals per serving
Potassium
689 mg
Calcium
163 mg
Iron
3 mg
Magnesium
67 mg
Vitamin A (RAE)
269 µg
Vitamin C
55 mg
Vitamin D
1.1 µg
Vitamin B12
0.5 µg
Folate (DFE)
97 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: shiitake mushrooms.
  • Udon noodles: Dry somen (FDC 168908) used as a stand-in; both are plain Japanese wheat noodles.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A little dark soy sauce gives the noodles their typical deep brown colour without extra salt.
  • Rinse and drain the noodles thoroughly so they fry rather than steam.

Common mistakes

  • Overcooking the noodles before frying, which makes them break up in the wok.

Serve with

  • Serve with black vinegar and chilli oil at the table.

Storage

  • Refrigerate for up to 2 days.

Reheating

  • Re-fry with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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