Shanghainese Stir-Fried Noodles with Soy-Braised Mushrooms

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

Wok-tossed wheat noodles combined with soy-braised shiitake mushrooms and scallions for a fragrant, savory vegetarian dish. This Chinese-inspired noodle recipe (vegetarian), ready in about 55 minutes, pairs fresh wheat noodles, dried shiitake mushrooms, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Cook: 15 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 50 g dried shiitake mushrooms in warm water for 30 minutes until softened, then slice thinly and reserve soaking liquid.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 10 g minced ginger and 3 cloves minced garlic; stir-fry for 30 seconds until fragrant.
  3. Step 3: Add sliced mushrooms to the wok, then stir in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 100 ml mushroom soaking liquid. Simmer for 5 minutes until mushrooms absorb sauce.
  4. Step 4: Meanwhile, bring a pot of water to boil, blanch 300 g fresh wheat noodles for 1-2 minutes until just tender, drain well.
  5. Step 5: Add noodles to the wok and toss with mushrooms, then stir in 3 julienned scallions, 1 tsp sesame oil, and 1/4 tsp white pepper. Stir-fry for 2 minutes until noodles are evenly coated and heated through.
  6. Step 6: Serve immediately garnished with extra scallions if desired.

Frequently asked questions

How long does Shanghainese Stir-Fried Noodles with Soy-Braised Mushrooms take to make?

Total time is about 55 minutes (40 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 Shanghainese Stir-Fried Noodles with Soy-Braised Mushrooms?

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 fresh wheat noodles from drying out.

Can I substitute ingredients in Shanghainese Stir-Fried Noodles with Soy-Braised Mushrooms?

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 Soy-Braised Mushrooms 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.

Is Shanghainese Stir-Fried Noodles with Soy-Braised Mushrooms vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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