This Udon noodle stir fry is packed with flavor and makes an easy weeknight meal. Add chicken, shrimp, or tofu for a protein punch.
1 8-oz package Udon noodles
2 tablespoons coconut oil
4 baby bok choy or 1 head large bok choy
8 oz shiitake mushrooms, stems removed, caps sliced
1 bunch green onions, trimmed, chopped, white onion separated from green
6 cloves garlic, chopped
1 inch knob ginger, peeled, finely grated
1/2 teaspoon red pepper flakes
3-4 tablespoons soy sauce or to taste
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
Sesame seeds for garnish
- Cook Udon noodles according to package directions. Drain and rinse. Set aside.
- For a large bok choy, cut the leafy green tops from the white part and stack them on top of each other. Cut crosswise into thin strips. Trim the root portion about 1-inch from the bottom. Cut the white stalks into small pieces, about ½ inch thick. For baby bok choy, trim the bottoms a bit and cut each stalk in half length wise.
- Heat 1 tablespoon coconut oil in a wok or large skillet over medium high heat. Add the mushrooms and stir fry until lightly browned. Add the remaining coconut oil, white parts of green onion, and the bok choy and cook until greens wilt and white parts soften a bit, a few minutes. Add the garlic, ginger, and red pepper flakes and cook another 2 minutes.
- Add the noodles to the pot along with the soy sauce, fish sauce, and sesame oil. Toss with tongs to mix it all together and distribute the veggies among the noodles. Taste and add more soy sauce if needed. Serve sprinkled with the chopped green onions and sesame seeds.