Udon Noodles And Bok Choy

Jo Zimny


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.


★★★★☆ 1 vote

30 Min
25 Min


  • 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

How to Make Udon Noodles And Bok Choy


  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!

Printable Recipe Card

About Udon Noodles And Bok Choy

Course/Dish: Pasta
Regional Style: Asian

Show 6 Comments & Reviews

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