Stir-Fried Shanghai Noodles with Pork and Bok Choy

By AislePrompt Editorial · ·

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 developed and reviewed.

Wheat noodles stir-fried with tender slices of pork, crisp bok choy, and a savory soy-ginger sauce inspired by Shanghai street food. This Chinese-inspired noodle recipe, ready in about 25 minutes, pairs Shanghai fresh wheat noodles, pork tenderloin, thinly sliced, baby bok choy, halved lengthwise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 410 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of water to a boil and add 12 oz Shanghai fresh wheat noodles. Cook for 2-3 minutes until just tender, then drain and rinse under cold water to stop cooking. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 8 oz thinly sliced pork tenderloin and stir-fry for 3-4 minutes until the pork is browned and cooked through.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant but not burnt.
  4. Step 4: Toss in 3 cups halved baby bok choy and stir-fry for 2 minutes until the leaves are wilted but still bright green.
  5. Step 5: Add the drained noodles back into the wok along with 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Stir-fry for another 2 minutes until the noodles are heated through and coated with sauce.
  6. Step 6: Serve immediately while hot.

Related recipes