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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 noodles (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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from heat and garnish with 2 sliced scallions. Serve immediately while warm.

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Frequently asked questions

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

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 Mushrooms?

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 Mushrooms 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 Mushrooms 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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