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
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


1Prepare 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.
2Make 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.
3When slightly soft, add the bell peppers and mushrooms. When the bell peppers get slightly soft yet retain their crispiness, add the bok choy.
4When 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.
5Serve immediately and hot.

About this Recipe

Course/Dish: Pasta
Regional Style: Asian