Bok Choy and Mushrooms with Udon Noodles

• Produce

  • 4 bunches Baby bok choy
  • 1 Cilantro
  • 3 Garlic cloves
  • 1 Green onions
  • 10 oz Portobello

• Condiments

  • 1 tbsp Chili garlic sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Molasses

• Pasta & Grains

  • 9 oz Udon noodles

• Oils & Vinegars

  • 1 Canola oil
  • 1 tbsp Rice vinegar

Found on foodfashionandfun.com

Description

Ingredients

• 1 tablespoon Rice Vinegar
• 1 tablespoon Fish Sauce
• 1 tablespoon Chili Garlic Sauce
• 1 tablespoon Molasses
• 9 ounces Udon Noodles
• Canola Oil
• 10-12 ounces Portobello, sliced (about 4 mushroom heads)
• 4 bunches of Baby Bok Choy, roughly chopped
• 3 Garlic cloves, minced
• Green onions, chopped
• Cilantro, chopped (optional)

Directions

• Combine the rice vinegar, fish sauce, chili garlic sauce, and molasses in a bowl and set aside.
• Bring a large pot of salted water to a boil.
• Cook udon noodles for 2 minutes, remove from heat and drain to stop the cooking.
• In a large sauté pan or wok heat 1 tablespoon of canola oil and cook the mushrooms for 5-8 minutes over medium high heat.
• Add a tablespoon of water or oil if the pan gets dry. You don’t want to add too much water or oil because you don’t want the mushrooms soupy. You just need enough so won’t stick or burn.
• Next add the bok choy and garlic then give it a toss.
• Add the noodles and sauce, then stir-fry for about 1-2 minutes.
• Serve with a garnish of green onions and cilantro.