Stir-Fried Shanghai Noodles with Soy-Ginger Vegetables

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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 tossed with crisp-tender bok choy and shiitake mushrooms in a savory soy-ginger sauce, highlighting Shanghainese flavors. This Chinese-inspired noodle recipe (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

12 oz Shanghai-style fresh wheat noodles
2 tbsp vegetable oil
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 cup shiitake mushrooms, sliced
2 cups baby bok choy, halved
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1/4 tsp white pepper
1 tsp sesame oil
2 tbsp green onions, sliced

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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 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 fresh ginger; stir-fry for 30 seconds until fragrant.
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.
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.
Step 5: Drizzle 1 tsp sesame oil and sprinkle 2 tbsp sliced green onions before serving hot.