Shanghai-Style Stir-Fried Thick Noodles with Soy and Ginger

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 drafted and published.

Thick wheat noodles stir-fried with a savory soy-ginger sauce and fresh vegetables, delivering a chewy texture and rich umami flavor typical of Shanghai street food. This Chinese-inspired noodle recipe, ready in about 25 minutes, pairs thick Shanghai-style 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 420 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 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

200 g thick Shanghai-style wheat noodles
3 tbsp vegetable oil
3, minced garlic cloves
1 tbsp, finely grated fresh ginger
1 cup chopped bok choy
1 small, julienned carrot
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 stalks, chopped scallions
1/4 tsp white pepper

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Cook 200 g thick Shanghai-style wheat noodles in boiling salted water for 5 minutes until tender but still chewy; drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger, stir-frying for 1 minute until aromatic.
Step 3: Add 1 cup chopped bok choy and 1 small julienned carrot; stir-fry for 3 minutes until vegetables are tender-crisp.
Step 4: Add the drained noodles to the wok with 3 tbsp soy sauce, 1 tbsp dark soy sauce, and 1 tbsp oyster sauce; stir-fry vigorously for 3-4 minutes until the noodles soak up the sauce and edges start to caramelize.
Step 5: Season with 1/4 tsp white pepper and stir in 2 chopped scallions; toss once more and remove from heat.
Step 6: Serve immediately, enjoying the rich flavor and chewy noodle texture.