Shanghainese Stir-Fried Noodles with Shrimp and Baby Bok Choy

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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.

Wok-tossed thin noodles with succulent shrimp and crisp baby bok choy in a savory soy-garlic sauce. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs thin egg noodles, raw shrimp (peeled and deveined), baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Serves 3 Chinese cuisine 380 cal/serving

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

Ingredients

8 oz thin egg noodles
10 oz raw shrimp (peeled and deveined)
3 heads, halved lengthwise baby bok choy
3 minced garlic cloves
3 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
2 sliced diagonally scallions
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

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: Bring a large pot of water to a boil, add 8 oz thin egg noodles and cook for 3 minutes until just tender. Drain and rinse under cold water to stop cooking; drain again.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 10 oz peeled and deveined raw shrimp, stir-fry for 2-3 minutes until pink and opaque, then remove shrimp and set aside.
Step 3: In the same wok, add 3 minced garlic cloves and 3 halved baby bok choy heads. Stir-fry for 2 minutes until garlic is fragrant and bok choy leaves start to wilt.
Step 4: Return shrimp to the wok along with the drained noodles, 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/4 tsp white pepper, and 2 sliced scallions. Toss everything together for 2 minutes until noodles absorb the sauce and ingredients are evenly heated.
Step 5: Serve immediately garnished with extra scallions if desired.