What’s better than a dish of noodles with some veg? Such a beautifully simple and filling meal. Karl and I flew to New York last weekend for the wedding of some dear friends. We decided to stay an extra few days to wander around the city and eat some delicious food and see some sites (blog post coming soon!). One of the most delicious things we ate were the hand pulled noodles at a place in China Town. So good!
Now, I have made my own Italian style noodles before plenty of times, but I have not yet ventured into making Asian noodles of any kind. Making homemade ramen has been on list of culinary adventures to try forever, but I just haven’t gotten to it yet. Learning how to hand pull noodles is now on that list! I watched them do it behind the counter and the process was beautiful and fascinating…and so fast! Such skilled hands.
Udon noodles are also something I would like to try on my own. When Karl and I lived in Japan, we loved to find local noodle shops that made the noodles fresh. They were sooooo good! My whole perception of ramen noodles and other noodle dishes was forever changed.
Now, I know that in the real everyday life making homemade noodles takes considerably longer than the average family has time to dedicate to making dinner. I totally get it. Statistics say that the average household spend only 27 minutes a day cooking or preparing food each day. 27 minutes!!! My average is above that number, but I completely understand why 27 minutes is the average. With how crazy long our lists of things to do are, it’s little wonder that we collectively spend so little time on food.
Well, the good news is that this recipe will fit right into that 27 minutes. Pre-made and cooked udon noodles are frozen and only require a one minute warm up in boiling water. Score! Braising the baby boy choy and the shiitake mushrooms only takes a few minutes. You can be sitting down to eat within 20 minutes from start to finish with this meal…maybe even 15. Now that is a dinner time win in my book!
Save RecipeIngredients
- 4 servings fully cooked udon noodles, frozen
- 8 baby bok choy, washed and halved
- 8 oz shiitake mushrooms, washed, stemmed, and sliced
- 1 tablespoons canola oil
- 4-5 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- black and white toasted sesame seeds, for garnish
Directions
- Place a large pot of water on the stove to boil.
- In a large skillet, heat about half of the canola oil over high heat. Stir fry baby bok choy for a few minutes. Pour in about 3-4 tablespoons of water and a tablespoon or two or soy sauce. Cover until bright green and beginning to soften. Remove from pan and set aside.
- Heat the remaining canola oil in the skillet over high heat. Stir fry the shiitake mushrooms for a few minutes. Add a tablespoons or two of water and a tablespoon or two of soy sauce and stir fry until mushrooms are softened. Remove from pan and set aside.
- When the water comes to a boil, immerse the frozen noodles for one minute. Strain and then evenly distribute between four bowls. Drizzle the toasted sesame oil over the noodles. Toss until evenly coated. Taste and adjust seasoning with the rest of the soy sauce and more toasted sesame oil if needed.
- Place bok choy and mushrooms in each bowl and garnish with sesame seeds.
- Enjoy!
Calories
Fat
Carbs
Protein
The post Sesame Udon with Braised Bok Choy and Mushrooms appeared first on The Artful Appetite.