Shanghai Stir-Fried Noodles with Soy and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple yet flavorful stir-fried noodle dish featuring chewy noodles tossed with scallions and a savory soy sauce glaze. This chinese-inspired noodles ready in about 20 minutes pairs vegetable oil, minced garlic, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 10 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 8 oz fresh Shanghai noodles and cook for 2 minutes until just tender. Drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add the drained noodles and 4 stalks sliced scallions to the wok. Stir-fry for 2 minutes, tossing constantly.
  4. Step 4: Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 1/4 tsp white pepper. Stir-fry for another 2 minutes until noodles are evenly coated and heated through.
  5. Step 5: Drizzle 1 tsp sesame oil over the noodles, toss once more, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Shanghai Stir-Fried Noodles with Soy and Scallions take to make?

Total time is about 20 minutes (10 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 Soy and Scallions?

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 vegetable oil from drying out.

Can I substitute ingredients in Shanghai Stir-Fried Noodles with Soy and Scallions?

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 Soy and Scallions 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 Soy and Scallions?

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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