Vegetarian Udon Noodle

• Produce

  • 3 cloves Garlic
  • 1 thumb-sized piece Ginger
  • 1 Green onion
  • 10 Shiitake mushrooms, fresh

• Condiments

  • 3 tsp Soy sauce, light
  • 3 tsp Soy sauce, dark

• Pasta & Grains

  • 1 package Udon noodles, fresh

• Baking & Spices

  • 1 Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Oil

• Other

  • 1 Medium-sized or 2 small bunches of bok choy, leaves separated and larger leaves sliced into smaller pieces

Found on cilantroandcitronella.com

Description

Ingredients

• 1 package (600 grams/21 oz) fresh udon noodles
• 1 tablespoon oil
• A thumb-sized piece of ginger, minced
• 3 cloves of garlic, minced
• 1 green onion, chopped and whites and greens separated
• 10 – 15 fresh shiitake mushrooms, sliced
• 1 medium-sized or 2 small bunches of bok choy, leaves separated and larger leaves sliced into smaller pieces
• 3 teaspoons light soy sauce
• 3 teaspoons dark soy sauce
• ½ teaspoon sugar
• Salt, to taste if needed

Directions

• Soak the udon noodles in warm water for just a minute or two until separated. Drain and set aside.
• Heat a wok or large pan over medium-high heat. Add the oil and stir fry the ginger, garlic and white parts of the green onion until soft and fragrant. Add the sliced mushrooms and fry until nicely browned. Add the bok choy and fry until wilted and the stems are slightly softened. Add the noodles and fry until warmed through. Add the soy sauces, sugar and salt to taste.
• Serve, garnished with the green parts of the green onions.

Nutrition