Shanghainese Stir-Fried Noodles with Soy-Braised Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Wok-tossed egg noodles combined with soy-braised bok choy, shiitake mushrooms, and a savory sauce, embodying the subtle sweetness of Shanghainese cuisine. This chinese-inspired noodles (vegetarian) ready in about 25 minutes pairs fresh Shanghai-style yellow egg noodles, bok choy, chopped, shiitake mushrooms, sliced 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 8 oz fresh Shanghai-style yellow egg noodles and cook for 2-3 minutes until just tender but not mushy. Drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 2 cloves minced garlic and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 cup sliced shiitake mushrooms and 2 cups chopped bok choy to the wok. Stir-fry for 3-4 minutes until vegetables begin to soften.
  4. Step 4: Stir in 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/4 cup water. Toss to coat vegetables and simmer for 2 minutes until sauce slightly thickens and vegetables are tender.
  5. Step 5: Add the drained noodles and 2 tbsp sliced scallions to the wok. Toss everything together for 1-2 minutes to heat through and evenly coat noodles with sauce.
  6. Step 6: Drizzle 1 tsp sesame oil over the noodles, give a final toss, and serve immediately while hot.

Frequently asked questions

How long does Shanghainese Stir-Fried Noodles with Soy-Braised Vegetables 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 Shanghainese Stir-Fried Noodles with Soy-Braised Vegetables?

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 bok choy, chopped from drying out.

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

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 Vegetables 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 Vegetables 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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