Shanghai-Inspired Stir-Fried Noodles with Soy-Braised Vegetables

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Wok-tossed noodles with tender soy-braised shiitake mushrooms and bok choy, finished with scallions and a touch of sesame oil for a savory, umami-packed dish. This Chinese-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs Shanghai-style fresh noodles, shiitake mushrooms, baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 400 cal/serving

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Ingredients

300 g Shanghai-style fresh noodles
150 g shiitake mushrooms
200 g baby bok choy
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
3 tbsp vegetable oil
3 minced garlic cloves
10 g minced ginger
2 chopped scallions
1 tsp sesame oil
100 ml water

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Instructions

Step 1: Rinse 150 g shiitake mushrooms and slice thinly. Cut 200 g baby bok choy into halves. Heat 3 tbsp vegetable oil in a wok over medium-high heat. Add 3 minced garlic cloves and 10 g minced ginger, stir-frying for 30 seconds until fragrant.
Step 2: Add shiitake mushrooms and bok choy to the wok. Stir-fry for 3 minutes until vegetables start to soften.
Step 3: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 100 ml water. Cover and simmer for 5 minutes until vegetables are tender and sauce reduces slightly.
Step 4: Meanwhile, bring a pot of water to a boil. Add 300 g Shanghai-style fresh noodles and cook for 2-3 minutes until just soft. Drain well.
Step 5: Add the cooked noodles to the wok. Toss with vegetables and sauce for 2 minutes to absorb flavors.
Step 6: Turn off heat and drizzle 1 tsp sesame oil over the noodles. Sprinkle 2 chopped scallions and toss gently before serving.