Dinner
Udon Know Me: Sesame-Ginger Mushroom Noodles
Glossy udon, golden mushrooms and bright bok choy tumble together in a quick sesame-ginger sauce for a slurpable weeknight dinner.
Grab this
- 600 g fresh udon noodles
- 1 tablespoon neutral cooking oil
- 340 g cremini mushrooms, sliced
- 4 baby bok choy (about 450 g), quartered lengthwise
- 3 green onions, thinly sliced, white and green parts separated
- 3 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons unseasoned rice vinegar
- 1 1/2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 teaspoons toasted sesame seeds
Do this
- Whisk the soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic, cornstarch and water in a small bowl until smooth.
- Prepare the udon according to the package directions, loosening the strands gently. Drain and set aside.
- Heat the neutral oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook for 5 to 6 minutes, stirring only occasionally, until browned.
- Add the bok choy and the white parts of the green onions. Cook for 2 to 3 minutes, tossing, until the leaves wilt and the stems are tender-crisp.
- Stir the sauce once more, pour it into the skillet and simmer for about 1 minute until glossy and slightly thickened.
- Add the udon and toss gently for 1 to 2 minutes until hot and evenly coated. Divide among four bowls and finish with the green onion tops and sesame seeds.
Easy swaps
- For gluten-free noodles, use thick rice noodles and certified gluten-free tamari; standard udon and soy sauce contain wheat. Allergen note: soy sauce and tamari contain soy.
- For a soy-free version, use a soy-free coconut aminos product and reduce the maple syrup slightly to taste. Allergen note: coconut aminos may not suit people with coconut sensitivities, and labels should be checked carefully.
- For a sesame-free version, replace toasted sesame oil with another teaspoon of neutral oil and omit the sesame seeds. Allergen note: sesame is a priority allergen.
- Button mushrooms can replace cremini mushrooms, and chopped broccoli or zucchini can replace the bok choy.
Estimated per serving
Nutrition at a glance
- Calories
- 340
- Fat
- 9g
- Saturated fat
- 1.3g
- Carbohydrates
- 56g
- Fibre
- 5g
- Sugars
- 8g
- Protein
- 10g
- Sodium
- 650mg
The mushrooms and bok choy add a useful mix of vegetables and about 5 g of fibre per serving.
Estimates vary with ingredient brands, substitutions and serving size.