Best 4 Udon Noodles And Bok Choy Recipes

Embark on a culinary journey to the heart of Asian flavors with our delectable Udon Noodles and Bok Choy recipes. These dishes, rooted in the vibrant streets of Asian cuisine, promise an explosion of tastes, textures, and aromas that will tantalize your palate. From the slurp-worthy Udon noodles, tossed in a savory sauce, to the tender-crisp bok choy, each bite is a symphony of umami, freshness, and spice. Whether you're a seasoned wok warrior or a novice in the kitchen, our recipes guide you effortlessly through the process, ensuring a delightful and authentic Asian feast at home. So, gather your ingredients, fire up your stove, and prepare to be swept away by the magic of Asian cooking!

**Udon Noodles with Bok Choy Stir-Fry:**
Indulge in a classic stir-fry dish where succulent udon noodles dance harmoniously with crisp-tender bok choy, vibrant bell peppers, and a medley of aromatic Asian vegetables. Coated in a tantalizing sauce that brings together soy sauce, ginger, garlic, and a hint of sesame oil, this dish is a symphony of flavors and textures that will leave you craving for more.

**Udon Noodle Soup with Bok Choy:**
Experience the comforting warmth of a steaming bowl of udon noodle soup, brimming with tender udon noodles, crisp bok choy, and a symphony of colorful vegetables. Simmered in a flavorful broth infused with ginger, garlic, and a hint of mirin, this soup is a soothing elixir for the soul, perfect for a cold winter day or a cozy night in.

**Udon Noodles with Bok Choy Salad:**
For a lighter and refreshing take on Asian cuisine, try our udon noodle salad, where springy udon noodles are tossed with crisp bok choy, crunchy cucumber, juicy tomatoes, and a sprinkle of toasted sesame seeds. Drizzled with a tangy dressing made from rice vinegar, soy sauce, and sesame oil, this salad is a burst of freshness that will revitalize your taste buds.

**Udon Noodles with Bok Choy Tempura:**
Elevate your dining experience with our udon noodles and bok choy tempura, where golden-fried udon noodles and bok choy florets are served alongside a dipping sauce that tantalizes the senses. The crispy exterior and tender interior of the tempura create a delightful contrast, while the dipping sauce, with its blend of soy sauce, mirin, and dashi, adds an extra layer of umami and richness.

**Udon Noodles with Bok Choy Stir-Fried Rice:**
Experience the harmonious blend of flavors and textures in our udon noodle and bok choy stir-fried rice, where fluffy rice is tossed with stir-fried udon noodles, tender bok choy, savory vegetables, and a splash of soy sauce. This dish is a hearty and satisfying meal that showcases the versatility of udon noodles beyond soups and stir-fries.

Let's cook with our recipes!

UDON NOODLES WITH BAY SCALLOPS AND BABY BOK CHOY RECIPE

Udon Noodles with Bay Scallops and Baby Bok Choy Recipe image

When it comes to cooking Asian noodles, I tend to obsess over each and every ingredient or make them needlessly fussy and complex. But I'm learning to lighten up and focus on simplicity. This week I decided what I could do with the trio of bay scallops, baby bok choy, and udon noodles.

Provided by Nick Kindelsperger

Categories Entree Dinner Mains Pasta

Time 15m

Yield 2

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/2 pound bay scallops, dried on paper towels
1 pound baby bok choy, ends trimmed, roughly chopped
1/2 cup homemade or store-bought low-sodium chicken stock
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon mirin (see note)
1/2 teaspoon sugar
2 servings fresh or frozen udon
Pinch togarashi (optional)

Steps:

Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons of oil in a 12-inch stainless steel skillet over high heat until just starting to smoke. Season scallops with salt and pepper and add half of scallops to skillet. Cook without moving until well browned on once side, about 45 seconds. Stir and continue cooking until lightly browned on remaining sides, about 30 seconds longer. Remove scallops with a slotted spoon and set aside on a plate. Reheat oil until smoking and repeat with remaining scallops.
Add remaining tablespoon oil to skillet and heat over medium-high heat until shimmering. Add bok choy and stir well. Stir fry until bright green and tender, about 1 minute. Pour in stock, soy sauce, sesame oil, and mirin. Bring to a boil, and then reduce heat to low.
Cook udon according to directions on the packaging. Drain in a colander and immediately transfer to the skillet. Toss well and cook over medium-high heat until noodles mostly absorb the sauce, about 30 seconds. Stir in scallops and cook until barely heated through. Sprinkle with togarashi (if desired) and serve immediately.

Nutrition Facts : Calories 520 kcal, Carbohydrate 49 g, Cholesterol 27 mg, Fiber 4 g, Protein 27 g, SaturatedFat 2 g, Sodium 2406 mg, Sugar 6 g, Fat 24 g, ServingSize serves 2, UnsaturatedFat 0 g

STIR-FRIED UDON NOODLES WITH BOK CHOY

Stir-Fried Udon Noodles with Bok Choy image

Provided by Vegetarian Times Editors

Categories Entrees

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

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 Facts : Calories 406 calories

JAPANESE NOODLES WITH BOK CHOY AND TOFU

Japanese Noodles with Bok Choy and Tofu image

Provided by Aviva Goldfarb

Categories Onion Soy Sauté Vegetarian Quick & Easy Bok Choy Noodle Soy Sauce Bon Appétit Maryland

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons oriental sesame oil
2 teaspoons cornstarch
8 green onions, chopped
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 heads bok choy, bottom third discarded, leaves thickly sliced
1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked

Steps:

Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.

PORK & BOK CHOY UDON SOUP

Pork & Bok Choy Udon Soup image

While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. -Donna Noecker, Plano, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings 2-1/4 quarts.

Number Of Ingredients 8

Ingredients

6 ounces dried Japanese udon noodles or fettuccine
1 small bunch bok choy, coarsely chopped
1 pork tenderloin (1 pound), cut into 1/4-inch slices
6 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
4 teaspoons minced fresh gingerroot
3 garlic cloves, minced
Optional: Thinly sliced green onions and Sriracha chili sauce

Steps:

Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1309mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.

Tips:

Select the right udon noodles: Look for thick, chewy udon noodles made from wheat flour. You can find them fresh, frozen, or dried in Asian grocery stores or the international section of your local supermarket.
Prep the bok choy: Cut the bok choy into 1-inch pieces, separating the white and green parts. This will help them cook evenly.
Use a large skillet or wok: This will give you plenty of space to cook the noodles and vegetables without overcrowding.
Cook the noodles according to package instructions: Different brands of udon noodles may have slightly different cooking times, so be sure to follow the instructions on the package.
Don't overcook the vegetables: Bok choy should be tender but still slightly crunchy. Overcooking will make it mushy.
Taste and adjust the sauce: The sauce should be flavorful and slightly sweet. Add more soy sauce, rice vinegar, or sesame oil to taste.
Serve immediately: Udon noodles are best served hot, garnished with green onions and sesame seeds.

Conclusion:

This udon noodle and bok choy stir-fry is a quick and easy weeknight meal. It's packed with flavor and vegetables, making it a healthy and satisfying choice. With just a few simple ingredients and a little bit of prep work, you can have a delicious and authentic Asian dish on the table in no time.