Udon Noodles With Baby Bok Choy

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Back successful the '80s, self-professed "pasta addict" Robin Robertson was looking to make a satisfying non-Italian dish. The Newport News, Va., nutrient writer deed connected a look that calls for 2 cardinal ingredients: udon noodles and babe bok choy. The steadfast Japanese noodles instrumentality to a coating of sesame paste-based sauce; the bok choy is simply a mild cabbage that takes kindly to stir-frying.

The look inactive figures successful Robertson's repertoire, adjacent with 15 vegetarian cookbooks down her. "It's steadfast without tasting healthy," she says. This is simply a one-dish meal, but Robertson says it could beryllium served with a airy cucumber crockery and crunchy carrots.

Adapted from "Quick-Fix Vegetarian," by Robin Robertson (Andrews McMeel, 2007).

Ingredients

12 ounces dried udon noodles (may substitute caller whole-wheat linguiine)
2 tablespoons toasted sesame oil
1/2 cupful tahini (see TIP, below)
3 tablespoons tamari oregon airy soy sauce
1/4 cupful h2o oregon low-sodium rootlike broth
1 tablespoonful freshly squeezed citrus juice
2 tablespoons sesame seeds, for garnish
2 heads (3/4 lb to 1 pound) babe bok choy
1 tablespoonful canola oil
2 scallions, minced (white and airy greenish parts)
1 spoon finely minced ginger root

Nutritional Facts

Per serving

Calories
571
Fat
27 g
Saturated Fat
3 g
Carbohydrates
71 g
Sodium
647 mg
Protein
15 g
Fiber
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Quick-Fix Vegetarian," by Robin Robertson (Andrews McMeel, 2007).

Tested by Bonnie S. Benwick.

Published March 12, 2026