Pan-Fried Shanghai Noodles
These pan-fried Shanghai noodles are perfect on those nights when all you want is a big bowl of savory noodles. Plus, they’re 100% vegan and require only 6 ingredients and 20 minutes to make. Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license.
Ingredients
- 1 pound Shanghai noodles (the thick ones)
- 3 tablespoons sesame oil
- 10 shiitake mushrooms, sliced
- 6 ounces baby bok choy, trimmed and quartered
- 2 tablespoons dark soy sauce
- 1 tablespoon coconut aminos
Ingredients for 4 servings (890 g) · the original recipe
Method
- 1
In a medium saucepan, bring about 2 quarts water to a rapid boil. Add noodles and cook for about 3 minutes. Check the noodles. You want the outside of the noodles to be soft but still a bit firm on the inside.
Stovetop - 2
Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together.
- 3
Heat up sesame oil in a large nonstick pan, a wok, or a cast iron skillet over high heat. Add mushrooms and bok choy. Sauté until the bok choy starts to wilt, about 2 minutes.
Stovetop - 4
Switch to medium heat. Add cooked noodles to the pan, followed by dark soy sauce and coconut aminos. Stir fry everything together until the noodles get an even brown color.
Stovetop - 5
Serve immediately!
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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