Shanghai-Style Stir-Fried Noodles with Shrimp and Bok Choy

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

Soft wheat noodles stir-fried with fresh shrimp and tender bok choy in a savory Shanghainese soy-based sauce. This chinese-inspired seafood ready in about 25 minutes pairs fresh wheat noodles, large, peeled and deveined shrimp, heads, halved lengthwise baby bok choy 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: 15 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to boil. Add 8 oz fresh wheat noodles and cook for 2-3 minutes until just tender. Drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 10 large peeled shrimp and stir-fry for 2 minutes until pink and opaque, then remove and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp minced ginger, stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 3 halved baby bok choy heads and stir-fry for 3 minutes until leaves are wilted and stems tender-crisp.
  5. Step 5: Return shrimp and drained noodles to the wok. Add 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, and 1/4 tsp white pepper. Toss vigorously for 2 minutes until noodles are evenly coated and heated through.
  6. Step 6: Transfer to a serving plate and garnish with 2 thinly sliced scallion stalks.

Equipment for this recipe

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Frequently asked questions

How long does Shanghai-Style Stir-Fried Noodles with Shrimp and Bok Choy take to make?

Total time is about 25 minutes (15 min prep + 10 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-Style Stir-Fried Noodles with Shrimp and Bok Choy?

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 fresh wheat noodles from drying out.

Can I substitute ingredients in Shanghai-Style Stir-Fried Noodles with Shrimp and Bok Choy?

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-Style Stir-Fried Noodles with Shrimp and Bok Choy 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.

What goes well with Shanghai-Style Stir-Fried Noodles with Shrimp and Bok Choy?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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