Shanghai Chao Mian (Shanghai Soy Sauce Fried Noodles)
The taste of the sauce is only in Japan! Black Yakisoba noodles flavored with Chinese soy sauce
Description
Japanese Yakisoba uses Worcester sauce. Authentic Shanghai fried noodles use a blend of 'Sheng Chou' (light soy) and 'Lao Chou' (sweet dark soy) to create a deeply aromatic, slightly sweet, and pitch-black glaze.
Restaurants serving Shanghai Chao Mian (Shanghai Soy Sauce Fried Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thick Chinese noodles
- Lean pork
- Bok choy
- Sheng Chou(Light soy)
- Lao Chou(Dark soy)
- Sugar
Instructions
- [Authentic Recipe & Differences]
- (Noodles) Uses specialized thick, chewy wheat noodles. Boiled first, drained, and tossed with a little oil.
- Ingredients are minimalist: strictly shredded pork and bok choy (or mustard greens).
- Stir-fry the pork and greens quickly, then remove.
- Add more oil to the wok. Add the noodles and 'pan-fry' them until the surfaces are slightly charred and aromatic.
- [The Flavor Core]: NEVER use Worcester sauce. Drizzle a blend of 'Sheng Chou' (saltiness), 'Lao Chou' (pitch-black color, sweetness, and depth), and a pinch of sugar over the noodles. Toss on high heat until the noodles turn completely black.
- Return the veg/meat and toss until the roasted soy aroma coats everything.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma and depth of Lao Chou(Dark soy)
Substitutes at Japanese supermarkets
Japanese Yakisoba noodles + Oyster sauce & soy (sub)
Pairing
Beer / Egg Soup
Trivia
[Trivia] The ultimate dish showcasing the power of 'Lao Chou' (Chinese coloring soy sauce). If you acquire this one sauce, you can instantly recreate 'high-end Chinese restaurant fried noodles' at home.
Eating tips & etiquette
[Unique Eating] Despite the pitch-black appearance, it is surprisingly mellow and not overly salty like Japanese sauce Yakisoba. Drizzling a little 'Black Vinegar (Zhenjiang)' halfway through is the Shanghai local's way to eat it.
Allergen
Wheat, Pork, Soybeans