udon noodles and bok choy
(1 rating)
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 rating)
yield
4 serving(s)
prep time
30 Min
cook time
25 Min
Ingredients For udon noodles and bok choy
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10-oz pkgudon, lo mien or spaghetti noodles
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1 mdonion, thin sliced
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1 1/2 cmushrooms, sliced
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2-inchpiece ginger, thin sliced
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2-3 mdgarlic cloves, thin sliced
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1 lgbell pepper, julienned
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1 lgcup frozen edamame
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3-4 pkgbaby bok choy, large slice
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2 Tbsphoison sauce
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4 Tbsptamari sauce
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1-2 Tbsptoasted sesame oil
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sweet chili sauce, optional
How To Make udon noodles and bok choy
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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.
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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.
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3When slightly soft, add the bell peppers and mushrooms. When the bell peppers get slightly soft yet retain their crispiness, add the bok choy.
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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.
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5Serve immediately and hot.
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6Enjoy!
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