Stir-Fried Shanghai Noodles with Soy-Ginger Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Wheat noodles tossed with crisp-tender bok choy and shiitake mushrooms in a savory soy-ginger sauce, highlighting Shanghainese flavors. This chinese-inspired noodles (vegetarian) ready in about 20 minutes pairs Shanghai-style fresh wheat noodles, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

Instructions

  1. 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 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 fresh ginger; stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 cup sliced shiitake mushrooms and 2 cups halved baby bok choy, stir-frying for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Add drained noodles to the wok. Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, and sprinkle 1/4 tsp white pepper. Toss everything together for 2 minutes until noodles are evenly coated and heated through.
  5. Step 5: Drizzle 1 tsp sesame oil and sprinkle 2 tbsp sliced green onions before serving hot.

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Frequently asked questions

How long does Stir-Fried Shanghai Noodles with Soy-Ginger Vegetables 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 Soy-Ginger Vegetables?

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 vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Shanghai Noodles with Soy-Ginger Vegetables?

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 Soy-Ginger Vegetables 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 Soy-Ginger Vegetables 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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