Shanghai Noodle Soup Recipes

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes. Drain and reserve the marinade for later.
• Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done. Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.

STIR-FRIED SHANGHAI NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• In a medium bowl, season pork with salt and pepper.
• In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
• Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
• Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
• Mix in cabbage and stir-fry until tender.
• Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
• Remove from heat and garnish with sesame seeds.

SHANGHAI NOODLES

Steps:

• Toast the peppercorns in a dry pan for 30 to 60 seconds
• Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
• Place the chicken in a bowl with the oyster sauce and soy sauce
• Stir together and let stand 15 minutes
• Bring a large pot of water to a boil
• Cook according to directions on package, drain, rinse and drain again
• Preheat the oven to 375*F
• Toast the cashews in the oven for 5 to 7 minutes until golden
• Coarsley chop and set aside
• Place a wok or wide skillet over high heat until hot
• Add the peanut oil and swirl the pan to coat the bottom and sides with oil
• Add the ginger and garlic and cook until fragrant, about 10 seconds
• Add the chicken and stir fry for 2 minutes
• Add the bell pepper and mushrooms, and cook for 1 minute
• Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
• Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
• Cook, gently tossing, until heated through
• Sprinkle the cilantro and mint on top
• Serve!

SHANGHAI NOODLE SOUP

Steps:

• Cook noodles in a large pot of salted boiling water according to package instructions. Drain and divide among 4 bowls.
• Meanwhile, in another pot, bring broth to a simmer over medium-high heat. Add ginger, lemongrass, white and light green scallions, shitake mushrooms, and squash. Reduce heat to medium-low to maintain a simmer. Cook until squash is crisp-tender and easily pierced with the tip of a knife, 8 to 10 minutes. Discard ginger and lemongrass. Stir in broccoli and bok choy; continue cooking just until broccoli darkens slightly and is crisp-tender, about 5 minutes. Remove from heat; stir in 3 tablespoons each soy sauce and fish sauce, and 1 tablespoon vinegar.
• Divide soup and vegetables evenly among noodle bowls. Top with dark green scallion tops, eggs, and chicken or pork, if using. Serve with herbs and lime.

SHANGHAI-STYLE VEGETABLE NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the noodles until al dente. Drain well and set aside.
• Place a wok over high heat. When it begins to smoke, add the vegetable oil. When the oil begins to smoke, add the scallions, chives and peppers. Cook, stirring, for 20 seconds. Add the cabbage and cook, stirring, for 30 seconds. Then push the vegetables up a side of the wok.
• Quickly transfer the cooked noodles to the other side of the wok. Add the chicken stock, both soy sauces, sugar, white pepper and sesame oil. Place the squash atop the vegetables. Place the spinach atop the squash. Cover the wok and let the juices boil for about 2 minutes.
• Using a slotted spoon, remove the noodles to a serving platter. Stir the vegetables and juice together and bring to a boil, stirring. Remove from the heat, and season to taste. Pour the sauce and vegetables over the noodles and serve immediately.