Hoisin-ginger udon noodles featuring plenty of bok choy is a quick plant-based dish with a minimum of ingredients and great flavor. Best of all, it’s ready in minutes.
There’s something so toothsome — don’t you love that word? — about thick, slurp-worthy udon noodles. That being said, this is almost as good with ordinary linguine or fettuccine. This dish is equally good warm or cold.
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. See more about this popular Japanese noodle in our Guide to Udon Noodles.
Everything’s better with bok choy
A bit about bok choy
Most people who like greens or who have eaten in Chinese restaurants have likely eaten bok choy, a mild, easy-to-love vegetable. Of all Asian greens — and there are many — bok choy is arguably the most widely known and available in western markets. Any of its varieties works in this recipe.
The more common form of bok choy is also known as pok choy, We use the term bok choy to somewhat generically describe the larger kind, with the crisp white stalks and dark leaves. There are also several varieties of baby bok choy. I always think of all the varieties as two-for-the-price-of-one item — a crisp veggie and leafy greens in one neat package. Find lots more info in our Guide to 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 Hannah Kaminsky, BittersweetBlog.com.
- 8-ounce package dry udon noodles or 12-ounce package fresh udon noodles (or see substitutions in Notes)
- 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
- 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 (except optional sriracha) and toss together.
- Serve at once, or allow to cool before serving. Pass around sriracha for spicing up individual portions, if desired.
Replace udon noodles with soba noodles, linguine, or fettuccine.
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Here are lots more easy recipes for vegan pasta & noodles.