Shanghainese Stir-Fried Noodles with Shrimp and Baby Bok Choy

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

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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve immediately garnished with extra scallions if desired.

Frequently asked questions

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

Total time is about 20 minutes (10 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 Shanghainese Stir-Fried Noodles with Shrimp and Baby 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 thin egg noodles from drying out.

Can I substitute ingredients in Shanghainese Stir-Fried Noodles with Shrimp and Baby 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 Shanghainese Stir-Fried Noodles with Shrimp and Baby 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 Shanghainese Stir-Fried Noodles with Shrimp and Baby Bok Choy?

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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