Shanghai Stir-Fried Noodles with Soy and Vegetables

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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.

Soft, chewy wheat noodles tossed with crisp vegetables and a savory soy-garlic sauce, a quick and satisfying Shanghai street food classic. This Chinese-inspired noodle recipe, ready in about 25 minutes, pairs Shanghai-style fresh wheat noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 15 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

12 oz Shanghai-style fresh wheat noodles
2 tbsp vegetable oil
3 minced garlic cloves
1 tsp minced ginger
1 medium julienned carrot
2 cups chopped bok choy
4 sliced shiitake mushrooms
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1/4 tsp white pepper
2 stalks sliced for garnish green onions

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Instructions

Step 1: Bring a large pot of water to a boil. Add 12 oz Shanghai-style fresh wheat noodles and cook for 3 minutes until just tender. Drain and rinse under cold water to stop cooking, then toss with 1 tsp vegetable oil to prevent sticking.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant.
Step 3: Add 1 medium julienned carrot, 2 cups chopped bok choy, and 4 sliced shiitake mushrooms. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 4: Add the drained noodles to the wok. Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, and sprinkle 1/4 tsp white pepper. Toss everything together and stir-fry for 2 minutes until noodles are evenly coated and heated through.
Step 5: Remove from heat and garnish with 2 sliced green onions. Serve immediately for a flavorful Shanghai noodle dish.