Shanghai Stir-Fried Noodles with Soy and Scallions

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 developed and reviewed.

A simple yet flavorful stir-fried noodle dish featuring chewy noodles tossed with scallions and a savory soy sauce glaze. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs vegetable oil, scallions, garlic 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz Shanghai-style fresh noodles or fresh thick egg noodles
2 tbsp vegetable oil
4 stalks, sliced into 2-inch pieces scallions
3 cloves, minced garlic
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1/4 tsp white pepper
1 tsp sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
Step 3: Add the drained noodles and 4 stalks sliced scallions to the wok. Stir-fry for 2 minutes, tossing constantly.
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.
Step 5: Drizzle 1 tsp sesame oil over the noodles, toss once more, and serve immediately.