udon noodles and bok choy

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!
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