Pan-Fried Shanghai Noodles
A proper vegan built around shanghai noodles, shiitake mushrooms and baby bok choy — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a large pot of water to a boil and cook the Shanghai noodles until just barely tender, about 3 to 4 minutes, then drain and rinse under cold water and toss with a little of the sesame oil to stop them sticking.
- Slice the shiitake mushrooms, separate the bok choy leaves and halve any large ones, mince the garlic and ginger, and cut the spring onions into 3 cm lengths keeping white and green parts separate.
- Heat the vegetable oil in a wok or large skillet over high heat until shimmering, then add the garlic, ginger and the white parts of the spring onion and stir-fry for 30 seconds until fragrant.
- Add the shiitake mushrooms and stir-fry for 3 to 4 minutes until they soften and brown at the edges, then add the bok choy and cook for another 2 minutes.
- Push the vegetables to one side, add the drained noodles to the hot wok and let them sit undisturbed for about a minute to pick up some char before tossing.
- Pour in the dark soy sauce, coconut aminos and remaining sesame oil and toss everything together over high heat for 2 to 3 minutes until the noodles are evenly coated and heated through.
- Taste and adjust with a pinch of salt, scatter over the green spring onion tops and serve immediately.
You'll use: Frying pan / skillet · Large pot · Saucepan · Wok
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Pan-Fried Shanghai Noodles take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Pan-Fried Shanghai Noodles vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pan-Fried Shanghai Noodles is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pan-Fried Shanghai Noodles.jpg by Sharon Chen, CC BY 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.