Shanghainese Stir-Fried Noodles with Soy-Ginger Sauce

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

Quick stir-fried wheat noodles tossed with fresh vegetables and a fragrant soy-ginger sauce, a classic Shanghai street food. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs fresh Shanghai-style wheat noodles, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil and add 300 g fresh Shanghai-style wheat noodles. Cook for 2 minutes until just tender, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat. Add 3 cloves minced garlic, 15 g julienned ginger, and 2 sliced scallions; stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 150 g chopped bok choy and 1 medium julienned carrot to the wok; stir-fry for 2 minutes until crisp-tender.
  4. Step 4: Add the drained noodles and optional 100 g cooked shrimp or sliced pork to the wok. Pour in 3 tbsp soy sauce, 1 tbsp dark soy sauce, and 1 tsp sugar. Toss everything quickly for 2 minutes until noodles are evenly coated and heated through.
  5. Step 5: Serve immediately garnished with extra scallions if desired.

Frequently asked questions

How long does Shanghainese Stir-Fried Noodles with Soy-Ginger Sauce 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 Soy-Ginger Sauce?

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 vegetable oil from drying out.

Can I substitute ingredients in Shanghainese Stir-Fried Noodles with Soy-Ginger Sauce?

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-Ginger Sauce 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 Soy-Ginger Sauce?

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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