This vegetarian udon noodle recipe with bok choy and shiitake mushrooms is a delicious and filling easy udon noodle recipe that’s ready in just 15 minutes and great for a weeknight dinner. Soft and slurpy udon noodles with crisp, fresh bok choy and meaty shiitake mushrooms dressed simply with soy sauce will satisfy every craving!
This week I made a special trip down to the ethnic market area to pick up some Asian greens for pho. In case you didn’t know, we’re totally obsessed with pho and I’m constantly working on ways to improve the vegan pho recipe I made last year. This time I really had a hankering for some bok choy in my pho, and that’s not something I can pick up at my local grocery store.
The ethnic market turned out to be especially exciting this time as I happened across some veggies that I don’t normally find: kale, snow peas and corn on the cob. So I grabbed some of each and along with the bok choy, green onions and cilantro had an especially deliciously veggie-packed pho for dinner last night.
But that left me with quite a bit of bok choy leftover. The obvious solution when you have any kind of vegetable leftovers is an easy vegan stir fry to clean out the fridge.
This easy udon noodle recipe is a vegan version of Shanghai fried noodles, which usually contain pork or some other kind of meat, which I have replaced with shiitake mushrooms. Shanghai fried noodles are traditionally made with special shanghai-style noodles, but udon noodles are a good substitute if you can’t find them.
This vegetarian udon noodle recipe is great served as a main dish for lunch or dinner. If you’ve got a bit more time to cook I highly recommend serving them along with an appetizer or side of vegan scallion pancakes or vegan spring rolls.
- 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
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 361 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 686mg Carbohydrates: 66g Fiber: 7g Sugar: 5g Protein: 14g