Shanghai Stir-Fried Noodles with Soy-Braised Vegetables

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

Pan-fried Shanghai-style noodles tossed with tender soy-braised vegetables and a savory sauce for a satisfying vegetarian meal. This chinese-inspired noodles (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.

Prep: 10 min Cook: 15 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 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.

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Frequently asked questions

How long does Shanghai Stir-Fried Noodles with Soy-Braised Vegetables take to make?

Total time is about 25 minutes (10 min prep + 15 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-Braised Vegetables?

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-Braised Vegetables?

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-Braised Vegetables 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.

Is Shanghai Stir-Fried Noodles with Soy-Braised Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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