Shanghai Stir-Fried Noodles with Shrimp and Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Wok-tossed Shanghai-style wheat noodles with succulent shrimp and crisp bok choy, coated in a savory soy-ginger sauce. This chinese-inspired noodles ready in about 25 minutes pairs Shanghai-style fresh wheat noodles, shrimp, peeled and deveined, baby bok choy, halved lengthwise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 8 oz Shanghai-style fresh wheat noodles and cook for 2-3 minutes until just tender. Drain and rinse under cold water to stop cooking. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 10 oz peeled shrimp and stir-fry for 2 minutes until they turn pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp minced ginger, stirring constantly for 30 seconds until fragrant.
  4. Step 4: Add 2 cups halved baby bok choy to the wok and stir-fry for 2-3 minutes until bright green and slightly tender.
  5. Step 5: Return shrimp to the wok along with the drained noodles. Pour in 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, and sprinkle 1/4 tsp white pepper.
  6. Step 6: Toss everything vigorously for 1-2 minutes until noodles are evenly coated and heated through. Serve immediately for a satisfying Shanghai-style noodle dish.

Frequently asked questions

How long does Shanghai Stir-Fried Noodles with Shrimp and Bok Choy take to make?

Total time is about 25 minutes (15 min prep + 10 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 Stir-Fried Noodles with Shrimp and Bok Choy?

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 shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Shanghai Stir-Fried Noodles with Shrimp and Bok Choy?

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 Stir-Fried Noodles with Shrimp and Bok Choy 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.

What goes well with Shanghai Stir-Fried Noodles with Shrimp and Bok Choy?

Chinese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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