Stir-Fried Shanghai Noodles with Shrimp and Seasonal Vegetables

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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 Shanghai-style wheat noodles stir-fried with juicy shrimp, crisp vegetables, and a savory soy-based sauce for a quick, satisfying meal. This Chinese-inspired noodle recipe, ready in about 25 minutes, pairs Shanghai-style fresh wheat noodles, shrimp, snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 4 Chinese cuisine 320 cal/serving

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Ingredients

12 oz Shanghai-style fresh wheat noodles
10 oz, peeled and deveined shrimp
1 cup, trimmed snow peas
1 medium, julienned carrot
3, minced garlic cloves
1 tbsp, minced ginger
3 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
2, sliced thin scallions
1/4 tsp white pepper

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Instructions

Step 1: Bring a large pot of water to a boil. Add 12 oz Shanghai-style fresh wheat noodles and cook for 2-3 minutes until just tender. Drain and toss with 1 tsp sesame oil to prevent sticking.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
Step 3: Add 10 oz peeled shrimp and stir-fry for 2 minutes until they start turning pink.
Step 4: Toss in 1 cup snow peas and 1 julienned medium carrot, stir-frying for 2-3 minutes until vegetables are crisp-tender.
Step 5: Add the noodles back to the wok along with 3 tbsp light soy sauce, 1 tbsp oyster sauce, and 1/4 tsp white pepper. Stir-fry everything together for 1-2 minutes until noodles are evenly coated and heated through.
Step 6: Remove from heat and garnish with 2 sliced scallions before serving hot.