Shanghai Thick Fried Noodles Recipe (Cu Chao Mian)

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.

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.

• 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.

• 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.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Add the leftover Shanghai thick fried noodles to the skillet.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes.
  5. If the noodles seem dry, add a splash of water or broth to moisten them.
  6. Once heated through, serve hot.

• Microwave Method:

  1. Place the leftover noodles in a microwave-safe dish.
  2. Add a splash of water or broth to keep the noodles from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes.
  5. Stir the noodles and check the temperature.
  6. If needed, microwave for an additional 30 seconds to 1 minute until heated through.
  7. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover noodles in an oven-safe dish.
  3. Add a splash of water or broth to keep the noodles moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, stirring halfway through.
  6. Once heated through, remove from the oven and serve hot.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the leftover noodles in a heatproof dish.
  3. Cover the dish with foil or a lid.
  4. Steam for about 10 minutes or until heated through.
  5. Carefully remove the dish from the steamer and serve hot.

• 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.

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.