Shanghai Stir-Fried Noodles with Soy-Braised Vegetables

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

Pan-fried Shanghai-style noodles tossed with tender soy-braised vegetables and a savory sauce for a satisfying vegetarian meal. This Chinese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs Shanghai-style fresh wheat noodles, vegetable oil, garlic, minced 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.

Ingredients

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

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

Instructions

1. Step 1: Bring a large pot of water to a boil. Add 12 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 large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tsp minced ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add 2 cups chopped bok choy, 1 cup sliced shiitake mushrooms, and 1 julienned carrot, stir-fry for 4 minutes until vegetables soften but remain crisp.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/4 cup water. Let the sauce simmer for 2 minutes until vegetables are coated and the sauce slightly thickens.
5. Step 5: Add the cooked noodles and toss gently with the vegetables. Drizzle 1 tsp sesame oil and sprinkle 1/4 tsp white pepper and 2 chopped green onions. Stir-fry for another 2 minutes until noodles absorb the sauce and are heated through.
6. Step 6: Remove from heat and serve immediately.