Shanghainese Stir-Fried Noodles with Shrimp and Bok Choy

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 developed and reviewed.

Wok-tossed thin wheat noodles with plump shrimp and crisp bok choy, finished with a savory soy and oyster sauce glaze. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs thin egg noodles, shrimp, baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 370 cal/serving

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

Ingredients

8 oz thin egg noodles
10 large, peeled and deveined shrimp
2 heads, quartered lengthwise baby bok choy
3 cloves, minced garlic
1 tbsp, minced ginger
3 tbsp vegetable oil
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
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 boil. Add 8 oz thin egg noodles and cook until just al dente, about 3 minutes. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 10 large peeled and deveined shrimp and stir-fry for 2 minutes until pink and just cooked. Remove shrimp and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the wok. Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
Step 4: Add 2 heads baby bok choy quartered lengthwise; stir-fry for 2 minutes until leaves begin to wilt and stalks are tender-crisp.
Step 5: Return shrimp to the wok along with drained noodles. Pour in 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Toss everything together over high heat for 1 minute until noodles are evenly coated and heated through.