Stir-Fried Shanghai Noodles with Baby Bok Choy and Shiitake

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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 drafted and published.

Soft wheat noodles stir-fried with tender baby bok choy, shiitake mushrooms, and a subtle Shanghainese soy glaze. This Chinese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs Shanghai-style fresh wheat noodles, baby bok choy, halved lengthwise, shiitake mushrooms, sliced 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: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

300 g Shanghai-style fresh wheat noodles
200 g baby bok choy, halved lengthwise
100 g shiitake mushrooms, sliced
1 tbsp ginger, finely julienned
2 cloves garlic, minced
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp vegetable oil
1 tsp sesame oil
1/4 tsp white pepper

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Instructions

Step 1: Bring a large pot of water to boil, add 300 g Shanghai-style fresh wheat noodles, and cook for 2-3 minutes until just tender. Drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 1 tbsp finely julienned ginger and 2 minced garlic cloves; stir-fry for 30 seconds until aromatic.
Step 3: Add 100 g sliced shiitake mushrooms and 200 g halved baby bok choy; stir-fry for 3-4 minutes until bok choy is tender but still crisp.
Step 4: Add the drained noodles to the wok along with 2 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1/4 tsp white pepper. Toss everything together and stir-fry for 2 minutes until noodles are evenly coated.
Step 5: Drizzle 1 tsp sesame oil over the noodles, give a final toss, and remove from heat. Serve immediately.