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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 noodles ready in about 25 minutes pairs thick Shanghai-style wheat noodles, vegetable oil, minced 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 cup chopped bok choy and 1 small julienned carrot; stir-fry for 3 minutes until vegetables are tender-crisp.
  4. 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.
  5. Step 5: Season with 1/4 tsp white pepper and stir in 2 chopped scallions; toss once more and remove from heat.
  6. Step 6: Serve immediately, enjoying the rich flavor and chewy noodle texture.

Equipment for this recipe

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Frequently asked questions

How long does Shanghai-Style Stir-Fried Thick Noodles with Soy and Ginger 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-Style Stir-Fried Thick Noodles with Soy and Ginger?

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

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 Thick Noodles with Soy and Ginger 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 Thick Noodles with Soy and Ginger?

Chinese noodles 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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