Shanghai Stir-Fried Noodles with Soy-Braised Mushrooms

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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.

Wheat noodles stir-fried with earthy mushrooms braised in a savory soy sauce mixture, delivering a comforting and flavorful Shanghai-style noodle dish. This Chinese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs Shanghai-style wheat noodles, shiitake mushrooms, vegetable oil 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. 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 3 Chinese cuisine 350 cal/serving

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Ingredients

8 oz Shanghai-style wheat noodles
6 oz, sliced shiitake mushrooms
2 tbsp vegetable oil
1 tsp, minced ginger
2 cloves, minced garlic
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
1 tsp sugar
1/4 cup water
2 stalks, sliced diagonally green onions
1/4 tsp white pepper

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Instructions

Step 1: Bring a large pot of water to a boil, add 8 oz Shanghai-style wheat noodles, and cook for 4-5 minutes until just tender but still firm; drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tsp minced ginger and 2 cloves minced garlic; stir-fry for 30 seconds until fragrant.
Step 3: Add 6 oz sliced shiitake mushrooms and stir-fry for 3-4 minutes until softened and beginning to brown.
Step 4: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tsp sugar, and 1/4 cup water; stir to combine and let the sauce simmer for 2-3 minutes until slightly thickened and mushrooms are coated.
Step 5: Add the cooked noodles to the pan along with 2 sliced green onions and 1/4 tsp white pepper; toss everything together over medium heat for 2 minutes until noodles are heated through and absorb the sauce.
Step 6: Remove from heat and serve immediately while hot.