Here is something I just posted that was sorta buried in the hummus thread. 
I'm not sure exactly what you mean by Shanghai noodles, but this recipe uses 
wheat noodles without eggs, commonly referred to as Shanghainese noodles.

Dan dan mian

1 lb Chinese wheat noodles *without* egg, we see them labelled as Shanghainese 

noodles in the grocery store we shop in

2 oz pork butt, minced fine, or use ground pork

about 1/2 of a small napa cabbage (10 leaves of a big one) minced into 1/4 
inchish squares

1 large scallion, sliced fine, white and green parts separate

2 cloves of garlic, minced fine

2 T sesame paste (the roasted kind, not tahini) I have a big container of 
roasted sesame seeds in the fridge and I just grab some and grind 'em up in a 
spice grinder...they make an oily paste eventually.

dark and light soya

sesame oil

chilli oil

Shaosing wine

white pepper

rice vinegar or plain old Heinz

vegetable oil

Marinate the minced pork in some white pepper,  2 T dark soya, 1 1/2 T wine, 
and 1 T sesame oil while you do the other stuff.

Make a sauce in a little container of  2 T sesame paste, 2 T sesame oil, 1 T 
chilli oil, 1 T vinegar, 3 T light soya and 3 T water or light stock.


Boil the noodles until just tender (don't add to the pot until the water is 
boiling).

While the water is boiling and then the noodles are cooking, heat a cast iron 
pan or wok on high, and stir fry the garlic and cabbage for a few minutes in a 

little oil.  Add the pork and the white parts of the scallions and cook the 
mixture for about 15 - 20 minutes or so, until all the water from the cabbage 
is evaporated.  

Toss the hot noodles, the sauce and the meat mixture all together.  Garnish 
with the green bits from the scallions.

regards,
trillium



~~~~~~~~~~~~~~~~~~~~~~~

Spicy Sichuan Noodles (dan Dan
 Mian) 
                                                               
      1/2 lb Ground pork 
      1 tb Dark soy sauce 
      1 t Salt 
      1 c Peanut oil 
      3/4 lb Chinese thin egg noodles 
      -(fresh or dry) 
      3 tb Finely chopped garlic 
      2 tb Finely chopped ginger 
      5 tb Finely chopped scallions 
      2 tb Sesame paste 
      -=OR=- peanut butter 
      2 tb Dark soy sauce 
      2 tb Chili oil 
      2 ts Salt 
      1 c Chicken stock 
      1 tb Sichuan peppercorns 
      -(roasted and ground) 

      COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat
      a 
      wok or saute pan until it is hot. Add the oil and deep-fry the pork, 
      stirring with a spatula to break it into small pieces. When the pork is 
      crispy and dry, about 4 minutes, remove it with a slotted spoon and drain 
      on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat 
      the wok and add the garlic, ginger and scallions, and stir-fry for 30 
      seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken 
      stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling 
      water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain 
      the noodles well in a colander. Divide them into individual bowls or put in 
      large soup tureen. Ladle on the sauce. 