Shanghai thick fried noodles, or cu chao mian, is a delightful dish that combines the rich flavors of pork belly with the crunch of cabbage and carrots. This savory meal is perfect for a quick dinner or a comforting lunch, offering a taste of authentic Chinese cuisine right at home.
When preparing this recipe, you might need to visit the supermarket for some specific ingredients. Pork belly is a key component, providing a rich and flavorful base. Oyster sauce and dark soy sauce are essential for achieving the dish's signature taste and color. These items may not be in your pantry but are readily available in the Asian section of most supermarkets.

Ingredients For Shanghai Thick Fried Noodles Recipe
Noodles: Thick noodles are the base of this dish, providing a chewy texture that absorbs the flavors well.
Pork belly: Sliced pork belly adds richness and depth to the dish with its fatty, flavorful meat.
Cabbage: Shredded cabbage adds a crunchy texture and a slight sweetness.
Carrot: Julienned carrots contribute color, crunch, and a hint of sweetness.
Soy sauce: Regular soy sauce adds a salty, umami flavor.
Oyster sauce: This thick, savory sauce enhances the dish with a deep, oceanic flavor.
Dark soy sauce: Dark soy sauce is thicker and less salty than regular soy sauce, adding color and a slightly sweet flavor.
Garlic: Minced garlic provides a pungent, aromatic base for the stir-fry.
Vegetable oil: Used for stir-frying, it helps to cook the ingredients evenly.
Sugar: A small amount of sugar balances the savory flavors.
Salt: Enhances the overall taste of the dish.
Pepper: Adds a mild heat and depth of flavor.
Technique Tip for This Recipe
When preparing pork belly, ensure it is sliced thinly and evenly to promote quick and uniform cooking. This will help achieve a nice browning and crispiness on the edges, enhancing the overall texture and flavor of the dish. Additionally, when stir-frying the vegetables, keep the heat high and stir constantly to maintain their crunchiness and vibrant color.
Suggested Side Dishes
Alternative Ingredients
fresh or dried thick noodles - Substitute with udon noodles: Udon noodles have a similar thickness and chewy texture, making them a good alternative.
sliced pork belly - Substitute with chicken thigh: Chicken thigh has a similar fat content and tenderness, providing a comparable mouthfeel.
shredded cabbage - Substitute with bok choy: Bok choy offers a similar crunch and mild flavor, fitting well in stir-fry dishes.
julienned carrot - Substitute with bell pepper strips: Bell pepper strips provide a similar sweetness and crunch, adding color and texture.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor profile.
oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a similar sweetness and depth of flavor, though it is slightly thicker.
dark soy sauce - Substitute with mushroom soy sauce: Mushroom soy sauce provides a similar deep color and rich umami flavor.
minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent and aromatic.
vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for stir-frying.
sugar - Substitute with honey: Honey adds a similar sweetness with a slight floral note, though it may slightly alter the texture.
salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor profile.
pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different, more earthy flavor.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the noodles to cool completely before storing. This helps prevent condensation, which can make the noodles soggy.
- Transfer the Shanghai thick fried noodles to an airtight container. If you don't have one, a resealable plastic bag will also work. Ensure you remove as much air as possible to maintain freshness.
- Store the container in the refrigerator if you plan to consume the noodles within 3-4 days. For longer storage, place the container in the freezer.
- When freezing, consider portioning the noodles into individual servings. This makes it easier to reheat only what you need, reducing waste and maintaining quality.
- Label the container with the date of preparation. This helps you keep track of how long the noodles have been stored.
- To reheat refrigerated noodles, you can use a microwave or a stovetop. For the microwave, place the noodles in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
- For stovetop reheating, add a small amount of vegetable oil to a pan over medium heat. Add the noodles and stir-fry until they are hot and evenly heated.
- If reheating from frozen, it's best to thaw the noodles in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated noodles.
- Avoid reheating the noodles multiple times, as this can degrade their texture and flavor. Reheat only the portion you plan to eat.
- If the noodles seem dry after reheating, you can add a splash of soy sauce or a bit of vegetable oil to refresh their flavor and moisture.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of vegetable oil to the skillet.
- Add the leftover Shanghai thick fried noodles to the skillet.
- Stir occasionally to ensure even heating, for about 5-7 minutes.
- If the noodles seem dry, add a splash of water or broth to moisten them.
- Once heated through, serve hot.
Microwave Method:
- Place the leftover noodles in a microwave-safe dish.
- Add a splash of water or broth to keep the noodles from drying out.
- Cover the dish with a microwave-safe lid or plastic wrap.
- Microwave on high for 1-2 minutes.
- Stir the noodles and check the temperature.
- If needed, microwave for an additional 30 seconds to 1 minute until heated through.
- Serve immediately.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover noodles in an oven-safe dish.
- Add a splash of water or broth to keep the noodles moist.
- Cover the dish with aluminum foil.
- Bake for about 15-20 minutes, stirring halfway through.
- Once heated through, remove from the oven and serve hot.
Steaming Method:
- Set up a steamer with boiling water.
- Place the leftover noodles in a heatproof dish.
- Cover the dish with foil or a lid.
- Steam for about 10 minutes or until heated through.
- Carefully remove the dish from the steamer and serve hot.
Best Tools for This Recipe
Wok: A large, round-bottomed cooking vessel essential for stir-frying ingredients quickly and evenly over high heat.
Spatula: A flat, broad tool used for flipping and tossing ingredients in the wok.
Knife: A sharp tool for slicing the pork belly, shredding the cabbage, and julienning the carrot.
Cutting board: A sturdy surface to safely chop and prepare all the ingredients.
Pot: Used to cook the noodles according to the package instructions.
Colander: A bowl-shaped kitchen utensil with holes in it, used to drain the cooked noodles.
Measuring spoons: Tools for accurately measuring the soy sauce, oyster sauce, dark soy sauce, vegetable oil, and sugar.
Garlic press: A tool to easily mince the garlic cloves.
Mixing bowl: A large bowl to hold and mix the cooked noodles with the sauces and other ingredients if needed.
Tongs: A tool to help toss and mix the noodles and other ingredients in the wok.
How to Save Time on Making This Recipe
Prep ingredients in advance: Slice the pork belly, shred the cabbage, and julienne the carrot ahead of time to streamline the cooking process.
Use pre-cooked noodles: Opt for pre-cooked thick noodles to skip the boiling step and save valuable minutes.
Batch cook: Double the recipe and store half in the fridge for a quick meal later in the week.
Organize your workspace: Arrange all ingredients and sauces within easy reach before you start cooking.
Quick marinade: Marinate the pork belly in soy sauce and oyster sauce while prepping other ingredients to enhance flavor quickly.

Shanghai Thick Fried Noodles Recipe (Cu Chao Mian)
Ingredients
Main Ingredients
- 400 g thick noodles fresh or dried
- 200 g pork belly sliced
- 1 cup cabbage shredded
- 1 cup carrot julienned
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 2 cloves garlic minced
- 2 tablespoon vegetable oil
- 1 teaspoon sugar
- to taste salt
- to taste pepper
Instructions
- 1. Cook the noodles according to the package instructions. Drain and set aside.
- 2. Heat the wok over high heat and add the vegetable oil. Add the garlic and stir-fry for a few seconds until fragrant.
- 3. Add the pork belly slices and stir-fry until they start to brown.
- 4. Add the cabbage and carrot, and stir-fry for 2-3 minutes until they start to soften.
- 5. Add the cooked noodles, soy sauce, oyster sauce, dark soy sauce, sugar, salt, and pepper. Toss everything together until the noodles are well coated and heated through.
- 6. Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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