Best Shanghai Style Chow Mein Shanghai Chao Mian Recipes

Shanghai Noodles (Cu Chao Mian) image

Provided by Kelly

Time 27m

Number Of Ingredients 19

1/2 - 3/4 lb lean ground pork
1 lb (484 grams) fresh Shanghai-style noodles (, can substitute with udon or cooked fettuccine noodles)
1/4 teaspoon salt
¼ teaspoon black pepper
1 ½ tablespoons fresh ginger (grated)
2 garlic cloves (, finely minced)
2/3 cups thinly shredded Napa cabbage
1 green onion (, thinly sliced)
sesame seeds (, for garnish)
2 tablespoons water
1 1/2 tablespoons low sodium soy sauce (, can substitute with coconut aminos or tamari)
1/2 tablespoon sesame oil
1/2 tablespoon oyster sauce
3 teaspoons dark soy sauce*
2 teaspoons Chinese cooking wine or dry sherry
1 teaspoon brown sugar (, can substitute with coconut sugar)
1/8 teaspoon ground white pepper
1 tablespoon cornstarch (, omit if low carb)
¼ teaspoon Sriracha sauce or red pepper flakes (, to taste (optional))

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.

Nutrition Facts : ServingSize 1 bowl (1/4 recipe), Calories 204 kcal, Carbohydrate 37 g, Protein 8 g, Fat 3 g, Fiber 2 g, Sugar 6 g

Shanghai-Style Chow Mein (Shanghai Chao Mian) image

Provided by KristinV

Categories Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons sesame oil
2 garlic cloves, finely chopped
2 dried red chilies
1 onion, finely chopped
1 carrot, diagonally sliced
2 shiitake mushroom caps, sliced
2 cups white cabbage, cut into 3cm pieces
1 green capsicum, sliced
1 cup bean sprouts
1 tablespoon soy sauce
1/2 teaspoon rice vinegar
1/2 teaspoon caster sugar
1/4 teaspoon black pepper
1/2 teaspoon salt
400 g wheat flour noodles, cooked
chopped chives, for garnish

Steps:

Heat oil in saucepan and sauté the garlic, chillies and onion over high heat for 1 minute.
Add the carrot, shiitake, cabbage, green capsicum and bean sprouts and stir-fry, with the heat still on high for 2-3 minutes.
Add the soy sauce, vinegar, sugar, pepper and salt.
Stir in the noodles and heat through. Serve garnished with chives.

Nutrition Facts : Calories 507.7, Fat 11.6, SaturatedFat 2.2, Cholesterol 84, Sodium 587.6, Carbohydrate 85.5, Fiber 6.7, Sugar 9.3, Protein 17.4

Shanghai Noodles (Cu Chao Mian) image

Provided by AmyZoe

Categories < 30 Mins

Time 27m

Yield 4 serving(s)

Number Of Ingredients 19

1/2-3/4 lb ground pork
1 lb udon noodles or 1 lb cooked fettuccine pasta
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh ginger, grated
2 garlic cloves, finely minced
2/3 cup thinly shredded napa cabbage
1 green onion, thinly sliced
sesame seeds, for garnish
2 tablespoons water
1 1/2 tablespoons coconut aminos or 1 1/2 tablespoons tamari
1/2 tablespoon sesame oil
1/2 tablespoon oyster sauce
3 teaspoons dark soy sauce
2 teaspoons Chinese wine or 2 teaspoons dry sherry
1 teaspoon brown sugar or 1 teaspoon coconut sugar
1/8 teaspoon white pepper
1 tablespoon cornstarch (omit if low carb)
1 1/4 teaspoons sriracha sauce or 1 1/4 teaspoons red pepper flakes

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, 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.

Nutrition Facts : Calories 629, Fat 18.9, SaturatedFat 6.1, Cholesterol 136.7, Sodium 718.2, Carbohydrate 86.9, Fiber 4.2, Sugar 3.8, Protein 26.9