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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 noodles (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

Instructions

  1. 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.
  2. Step 2: Add shiitake mushrooms and bok choy to the wok. Stir-fry for 3 minutes until vegetables start to soften.
  3. 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.
  4. 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.
  5. Step 5: Add the cooked noodles to the wok. Toss with vegetables and sauce for 2 minutes to absorb flavors.
  6. Step 6: Turn off heat and drizzle 1 tsp sesame oil over the noodles. Sprinkle 2 chopped scallions and toss gently before serving.

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Frequently asked questions

How long does Shanghai-Inspired Stir-Fried Noodles with Soy-Braised Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shanghai-Inspired Stir-Fried Noodles with Soy-Braised Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shanghai-style fresh noodles from drying out.

Can I substitute ingredients in Shanghai-Inspired Stir-Fried Noodles with Soy-Braised Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghai-Inspired Stir-Fried Noodles with Soy-Braised Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Shanghai-Inspired Stir-Fried Noodles with Soy-Braised Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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