Udon Noodles with Miso and Bok Choy
A quick and easy one pan stir fried udon noodle dish full of veggies and a simple but delicious sauce made with aromatics and just a few Asian condiments.
Equipment
- 1 large skillet or wok
Ingredients
For sauce
- 1-2 tbsp avocado oil or cooking oil of choice
- 2 tsp ginger paste
- 2 tsp minced garlic
- 1-2 tbsp miso paste
- 2 tbsp mirin
- 1 tbsp sesame oil
- 2 tbsp light or low sodium soy sauce
- 1 tsp ground white pepper
Noodles and optional veggies
- 1 8 oz pack cooked udon noodles
- 2 cups bok choy
- 1-2 carrots
- nori flake and sesame seeds for garnish (optional)
Instructions
- Chop the bok choy into slivers. Cut carrot into ribbons using a peeler, mandolin, or veggie spiral tool.
- If you're not using leftover noodles, cook your noodles of choice according to the package directions. Drain the noodles and set aside.
- Heat your wok over medium-high heat.
- Add the cooking oil. Sautee the bok choy and carrots for a minute or so, stirring very frequently.
- Add the ginger and garlic and stir well for 1 minute.
- Add the remaining sauce ingredients, stirring quickly.
- Add your noodles, turn off the heat, and toss until evenly warmed through and coated with sauce. Add a little bit of pasta water or broth if it is too dry.
Notes
- Vegan, vegetarian...use rice noodles for gluten free.
- Miso paste and soy can be high in salt. Start with 1 tbsp of miso and add more to taste. I use lower sodium soy or light soy most of the time. You can also substitute with coconut aminos.
- I like my veggies barely cooked and crisp, cook them longer and/or add a splash of water for softer veggies.
- Substitute any vegetables you like.
- For saucier noodles, double the sauce ingredients and add a little bit of broth or water.