Hoisin-ginger udon noodles featuring plenty of bok choy is a 5-ingredient dish with great flavor that’s ready in minutes.
Salt, pepper, and sriracha are always optional, though highly recommended. There’s something so toothsome — don’t you love that word? — about thick udon noodles. That being said, this is almost as good with ordinary linguine.
Hoisin sauce and udon noodles can usually be found in the Asian foods section of well-stocked supermarkets. This is a lovely dish to make when you’re craving Asian flavors.
Everything’s better with bok choy
Or, to complete the meal with no additional recipes, serve with broccoli, simply steamed, and a platter of sliced baked tofu, straight from the package.
Recipe adapted from 5-Ingredient Vegan by Nava Atlas. Photos of hoisin-ginger udon noodles by Jan Goldstein.
- 8-ounce package udon noodles (or substitute soba or spaghetti)
- 6 to 8 stalks bok choy or 2 to 3 baby boy choy, thinly sliced (or see variation in Notes)
- 1/3 cup hoisin sauce, or to taste
- 1 tablespoon grated fresh or jarred ginger
- 1/4 cup chopped cashews or peanuts, or 2 teaspoons sesame seeds
- Salt and freshly ground pepper to taste
- Sriracha for passing around, optional
- Cook the noodles according to package directions until al dente. Just before removing from heat, plunge the box choy into the water. then drain and transfer to a serving bowl.
- Combine with the remaining ingredients and toss together. Serve at once.
Variation: Use a small head of romaine lettuce, thinly sliced, in place of bok choy.
If you like this easy Asian-flavored noodle dish, you might also enjoy …
Here are lots more easy recipes for vegan pasta & noodles.