Stir-Fried Udon Noodles with Bok Choy

This recipe is for people who are not a fan of Asian food. I know it is hard to believe; it’s like saying I don’t like European food, but it happens. Most aversions to food are related to bad experiences. This Stir-Fried Udon Noodles with Bok Choy is more of an alternative pasta recipe with some hints towards the Japanese cuisine.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Udon noodles – I used the dry ones, but fresh or frozen are also fine
• Bok choy – I prefer the baby bok choy as these smaller sized Chinese cabbages suit a recipe for two better.
• Green onions
• Ground pork
• Sesame seeds

Many stir fry recipes are complete as they provide protein (ground pork), carbs (from the noodles and the vegetables), fiber (vegetables again), fat (oil, pork).

For this easy and quick Stir-Fried Udon Noodles with Bok Choy recipe there is not much that can go wrong. There are 2 notes I need to make to ‘guarantee’ the quick and easy part:

1. Cook the noodles close to al dente and then rinse with cold water. After that, toss the noodles with a little bit of oil to make sure they don’t clump together.
2. Putting a stir fry together is fast, so you’ll need to have your veggies wash and cut, before you start with the recipe. In other words, do your mise-en-place. I don’t know about you, but in the past I often started cooking and washing and cutting at the same time. In case of a stir-fry in which you like crunchy parts, you better start prepped, or you will most likely end up disappointed.

In general, stir fry recipes are quick to make, fun to eat; try practicing eating with chop sticks. They are filling because vegetables are not fully cooked, and there is so much variety possible.

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How to Make Stir-Fried Udon Noodles with Bok Choy

• Step 1 – Toast the sesame seeds until they are golden brown and fragrant. See this post how to toast seeds; it only takes a few minutes. Remove the seeds from the pan and allow them to cool.
• Step 2 – Cook the udon noodles in water with salt. Cook shorter than the advised cooking time; you want them just under al dente. Drain them in a colander, rinse with cold water. To avoid sticking, toss the noodles with 1/2 tablespoon of the oil.
• Step 3 – Make the sauce by mixing all ingredients (soy sauce, water, fish sauce, brown sugar, mirin) and set aside.
• Step 4 – Heat oil in a skillet or wok and add the ground pork. Cook over medium-high heat. Allow the ground pork to brown on one side, before you start mixing it, like you do with beef. Pork browns better when worked less.
• Step 5 – When the ground pork is cooked, add the garlic, ginger, and the white parts of the green onion and the white part of the bok choy. Cook until the vegetables start to soften. Transfer to a plate.
• Step 6 – Add the udon noodles to the skillet. Then add vegetable-meat mix and the sauce. Also add green parts of bok choy. Mix until warm and bok choy wilted. Add salt and pepper to taste.
• Step 7 – Transfer to serving bowls and sprinkle with sesame sees and green part of the green onions

Varieties in this Stir-Fried Udon Noodles recipe

• Instead of ground pork, use ground chicken or turkey, or chicken breast, seafood
• Instead of, or additionally to bok choy, try cabbage, carrot, bell peppers
• Add mushrooms
• Udon noodles are no must, you can also use other rice noodles, chow mein, or even spaghetti

When my husband and I finished dinner, he said: ‘Darling, let’s put this back on the menu again’. Mission accomplished.

Another Bok Choy Recipe to Try

• Bok Choy Cabbage Soup with Rice Noodles.