Stir-Fried Shanghai Noodles with Baby Bok Choy and Shiitake

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

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Drizzle 1 tsp sesame oil over the noodles, give a final toss, and remove from heat. Serve immediately.

Frequently asked questions

How long does Stir-Fried Shanghai Noodles with Baby Bok Choy and Shiitake 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 Stir-Fried Shanghai Noodles with Baby Bok Choy and Shiitake?

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 shiitake mushrooms, sliced from drying out.

Can I substitute ingredients in Stir-Fried Shanghai Noodles with Baby Bok Choy and Shiitake?

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 Stir-Fried Shanghai Noodles with Baby Bok Choy and Shiitake 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 Stir-Fried Shanghai Noodles with Baby Bok Choy and Shiitake 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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