UDON NOODLES AND BOK CHOY

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Udon Noodles And Bok Choy image

I love ethnic foods and this one is really yummy. I put some sweet chili sauce on top of mine. The flavors are so good together.

Provided by Jo Zimny

Categories     Pasta

Time 55m

Number Of Ingredients 12

10-oz pkg udon, lo mien or spaghetti noodles
1 medium onion, thin sliced
1 1/2 c mushrooms, sliced
2-inch piece ginger, thin sliced
2-3 medium garlic cloves, thin sliced
1 large bell pepper, julienned
1 large cup frozen edamame
3-4 pkg baby bok choy, large slice
2 Tbsp hoison sauce
4 Tbsp tamari sauce
1-2 Tbsp toasted sesame oil
sweet chili sauce, optional

Steps:

  • 1. Prepare the noodles as per packet instructions. I usually drain the water and rinse it lightly in cold water after cooking. I also toss it with little toasted sesame oil (about 1 tbsp or as needed; THE NOODLES WILL STICK TOGETHER) to lightly coat the noodles. Set it aside.
  • 2. Make sure to keep all the vegetables prepped since we are going to be cooking all of them on high heat and quickly. In a skillet, add 1 tbsp of toasted sesame oil/peanut oil on high heat. Add the garlic, ginger and onions.
  • 3. When slightly soft, add the bell peppers and mushrooms. When the bell peppers get slightly soft yet retain their crispiness, add the bok choy.
  • 4. When the leaves start wilting, add the noodles along with the frozen edamame. Add the Tamari and hoisin sauce and give it a quick toss to incorporate all the vegetables together.
  • 5. Serve immediately and hot.
  • 6. Enjoy!

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