Stir-Fried Shanghainese Noodles with Shrimp and Bok Choy

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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.

Wok-tossed fresh Shanghai-style noodles stir-fried with succulent shrimp, tender bok choy, and a savory soy-garlic sauce for a quick weeknight meal. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs Shanghai fresh noodles, shrimp, baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

12 oz Shanghai fresh noodles
8 oz, peeled and deveined shrimp
2 cups, chopped baby bok choy
2 tbsp vegetable oil
3 cloves, minced garlic
1 tbsp, minced ginger
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp white pepper
2 tbsp, sliced for garnish green onions

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Instructions

Step 1: Bring a large pot of water to a boil; add 12 oz Shanghai fresh noodles and cook for 2 minutes until just tender; drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering; add 8 oz peeled and deveined shrimp and stir-fry for 2-3 minutes until pink and opaque; remove shrimp and set aside.
Step 3: Add 3 cloves minced garlic and 1 tbsp minced ginger to the wok; stir-fry for 30 seconds until fragrant.
Step 4: Toss in 2 cups chopped baby bok choy and stir-fry for 2 minutes until leaves begin to wilt.
Step 5: Return shrimp to the wok along with the drained noodles; add 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 tsp white pepper; toss everything together for 2 minutes until heated through and noodles are coated.
Step 6: Remove from heat and garnish with 2 tbsp sliced green onions; serve immediately.