In a medium saucepan, bring about 2 quarts water to a rapid boil. Add Shanghai 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.
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.
Heat up sesame oil in a large nonstick pan, a wok, or a cast iron skillet over high heat. Add mushrooms and bok choy. Saute until the bok choy starts to wilt, about 2 minutes.
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. Serve immediately!
If you use dried shiitake mushrooms, make sure to soak them in water beforehand.
If you can’t find thick Shanghai noodles, you can substitute udon noodles. Make sure to check the package. Some noodles are precooked, so you don’t need to cook them before stir frying.
I use coconut aminos for this recipe to avoid refined sugar. It’s a great substitute for light soy sauce and it’s naturally sweet. You may replace the coconut aminos with 1 tablespoon light soy sauce and ½ teaspoon sugar in this recipe.