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

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 tossed in a savory soy-based sauce with tender baby bok choy and earthy shiitake mushrooms, a classic street-style Shanghai noodle dish. This Chinese-inspired noodle recipe (vegetarian), ready in about 20 minutes, pairs Shanghai-style fresh wheat noodles, baby bok choy, trimmed and halved, 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: 10 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

350 g Shanghai-style fresh wheat noodles
200 g baby bok choy, trimmed and halved
100 g shiitake mushrooms, sliced
3 garlic cloves, minced
1 tbsp ginger, minced
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
2 stalks scallions, sliced
1/4 tsp white pepper

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Instructions

Step 1: Bring a large pot of water to a boil. Add 350 g Shanghai-style fresh wheat noodles and cook for 2-3 minutes until just tender. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
Step 3: Add 100 g sliced shiitake mushrooms and 200 g halved baby bok choy to the wok, stir-frying for 3-4 minutes until the bok choy is bright green and mushrooms soften.
Step 4: Add the drained noodles to the wok along with 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Toss everything together for 2 minutes until noodles are heated through and well coated.
Step 5: Remove from heat and garnish with 2 sliced scallions. Serve immediately while warm.