My trip to Los Angeles for Adobe MAX flew by in the blink of an eye and I was reunited with Rookie in no time. After wrapping up the workweek, I enjoyed an assortment of sushi and wakame salad at Amami Bistro. The following day, I whipped up this speedy udon stir-fry with bok choy and shiitake mushrooms.
The inspiration for the dish came from a recent Cal-Organic Farms delivery, which included two bunches of bok choy, among other things. As soon as I spotted the cruciferous veggies, I was eager to cook and consume them.
Speedy udon stir-fry is the perfect meal to make when you’re hungry, like now. Once you’ve prepped the ingredients, it comes together in minutes. Serve the mélange as is or alongside grilled chicken or shrimp.
Recipe adapted from feedfeed.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 4 green onions, cut into 1½" pieces
- 4 cups thinly sliced bok choy, stalks and leaves separated
- 6 ounces shiitake mushrooms, stems removed and thinly sliced
- 1 sweet pepper, halved lengthwise, seeded and cut crosswise into ⅛"-thick pieces
- 4 tablespoons shoyu
- 2 teaspoons Shaoxing wine
- 1 teaspoon toasted sesame oil
- ½ teaspoon sugar
- 1 pound fresh udon noodles
- sea salt and freshly ground black pepper, to taste
- thinly sliced green onions and black and white sesame seeds (optional, for garnish)
- In a large fry pan, heat olive oil over medium-high heat. Add garlic, ginger and green onions and cook until fragrant, about 1 minute.
- Add bok choy stalks, mushrooms and sweet pepper and cook, stirring occasionally, until tender, 3-4 minutes. Add bok choy leaves and cook, stirring occasionally, until just barely wilted, about 2 minutes.
- Add next five ingredients (shoyu through udon noodles) and cook, stirring occasionally, for 2-3 minutes. Season with salt and pepper to taste.
- Garnish with green onions and sesame seeds, if using.
