Stir-Fried Udon Noodles with Bok Choy Recipe | Vegetarian Times Skip to main content

Stir-Fried Udon Noodles with Bok Choy

Japanese udon noodles replace spaghetti or linguine in an Asian-flavored pasta.

Ingredients: 

Ingredients: 

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1 8-oz. pkg. udon noodles, rinsed and drained
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2 Tbs. olive oil
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3 cloves garlic, thinly sliced
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1 tsp. minced fresh ginger
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⅛ tsp. red pepper flakes
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1 medium carrot, cut into matchsticks (½ cup)
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1 8-oz. pkg. Asian-flavored baked tofu, cut into matchsticks
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1 medium head bok choy, cut into 1-inch pieces (3 cups)
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2 tsp. low-sodium soy sauce
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2 Tbs. lemon juice

Instructions: 

1. Cook udon noodles according to package directions. Drain.

2. Heat oil, garlic, ginger, and red pepper flakes in skillet or wok 1 minute over medium heat. Add carrot, and stir-fry 2 minutes. Add tofu, and stir-fry 1 minute. Add bok choy, and stir-fry 5 minutes, or until greens wilt. Fold in udon noodles and soy sauce, and cook 3 minutes. Sprinkle with lemon juice.

Nutrition Information: 

Calories: 
406
Protein: 
23 g
Total Fat: 
14.5 g
Saturated Fat: 
2 g
Carbohydrates: 
47 g
Cholesterol: 
0 mg
Sodium: 
492 mg
Fiber: 
5 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

This is even better than it sounds; I was surprised the first time I made it. Now it's one of my regulars.

My husband isn't into healthy vegetarian food at all, but even he was very excited about this dish!

This is so delicious and fresh! I added some brown sugar to the soy sauce to sweeten it up. Great dish.

Excellent! I am really surprised at how good.

Great dish!! Easy to make, super healthy and fabulously delicious. I am(was) not a big fan of tofu, but was pleasantly surprise by the dish as a whole. It's a gotta try dish.

Haven't been able to find baked tofu locally, but did find a do-it-yourself recipe on the tofu package. That worked very well!

A little too salty but really good! I used baby bok choy, blanched for a minute before adding to the pan and did a DIY Asian tofu as well with a little sesame oil.

This came out terribly for me. I used fresh udon noodles and baked my own tofu. It was very dry and sticky and almost no sauce . When reading the recipe I was surprised it was just the sautéed vegetables with some soy sauce and lemon juice at the end. I made a quick sauce , but even that couldn't save it from the dry stickiness. I make lots of stir fries and have been cooking homemade vegetarian for 20 years.

Llo quiero resetas en español apenas me hise vegetariana y quiero aprender lo mas rapido que se pueda muchas resetas y poder bariar en la casa por mis tres niños y mi esposo gracias :)

I added more soy sauce and a teaspoon of prepared stir fry sauce. This turned out great and even my non-vegetarian parents enjoyed this meal. Simple, quick, and satisfying.

I added vegetable broth and made it a little like a broth bowl to avoid dry stickiness from the other comments and it was good.

This is my favorite udon salad