Shanghai stir-fried chunky noodles (Shang hai cu chao mian) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 257) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on April 02, 2026

    Just made to use up some pak choy. I used duck instead of pork as had some handy in freezer. It was nice and simple, but nothing extraordinary, just standard Asian noodles.

  • Stephenn31 on February 27, 2023

    Delicious and easy. I parboiled the bok choi stems with the noodles for extra veg

  • metacritic on June 19, 2021

    Really loved this as did the family. I use very high quality, brewed soy-sauces and think that made all the difference. Spouse asked me to put this into frequent circulation, a rare request.

  • sosayi on February 18, 2021

    Thoroughly enjoyed by the whole fam, including, thank goodness, the two small ones. I did increase the amount of meat (x3, and the marinade, too), since that's what I had on hand, and would do so again. Maybe because of that, I needed a bit more soy sauce at the end. Will repeat for sure.

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Reviews about this recipe

  • Salt Sugar and I

    The flavour of these noodles with strips of lean pork dotted throughout and crunchy pak choi was delicious. It was salty and comforting and the vegetables added a lovely freshness to the whole dish...

    Full review
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