Vegan Udon Noodle Stir-Fry with Mushrooms and Bok Choy

Ingredients

• about 450 g Udon noodles, cooked
• 2 cups Mushrooms, sliced (shiitake, oyster, or cremini)
• 4 cups Bok choy, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1/4 cup Vegetable broth
• 2 tablespoons Gluten-Free Tamari
• 1 tablespoon Maple syrup
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame oil
• 1 teaspoon Sesame seeds, for garnish

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the udon noodles according to package directions. Drain and set aside.
2. 2Heat the sesame oil in a large skillet or wok over medium-high heat.
3. 3Add the sliced mushrooms and cook until tender and browned, about 5-7 minutes.
4. 4Add the minced garlic and grated ginger to the skillet and cook for 1 minute more.
5. 5Add the chopped bok choy and cook until wilted, about 2-3 minutes.
6. 6In a small bowl, whisk together the vegetable broth, gluten-free tamari, maple syrup, and rice vinegar.
7. 7Add the cooked udon noodles to the skillet and pour the sauce over the top. Toss to combine.
8. 8Cook for 2-3 minutes, or until the noodles are heated through and the sauce has thickened slightly.
9. 9Garnish with sesame seeds and serve immediately.

Related Guides