Vegetarian night! This meal is so delicious, and also very fast to make. Here’s what you’ll need:
I am using fresh udon noodles. They are in the produce isle by the won ton wrappers and the tofu. Each package has just 2 servings, so you’ll need 2 packages. Discard the seasoning packet, if it has one.
As with all fast stir fries, it is important to have all your ingredients prepped and ready to go.
First, grate 1 tablespoon of ginger, and mince 2 large or 3 small cloves of garlic. When I buy a ginger root, I peel the whole thing, grate off what I need, and then wrap the rest in plastoc wrap, place it in a sandwich bag and freeze it. The next time I need ginger, I can grate what I need right off the frozen root, then put the rest back in the freezer.
Cut the mushrooms into halves or quarters, depending on their size.
Next, slice the baby bok choy. Cut off the root.
Then slice half inch slices up to the top.
Slice up 3 heads of baby bok choy total.
Next, place 3 tablespoons hoisin sauce in a little bowl. The scale is the easiest way to measure this sticky sauce. The nutrition information says 1 tablespoon weighs 17 grams, so we need 51 grams.
Add 2 tablespoons of soy sauce to the hoisin.
Now we’re ready to cook. Bring 3 cups of water to a boil, and add the udon noodles, stirring to break them up.
Cook 3 minutes, then drain and rinse with cold water.
Leave the noodles in the strainer and heat 1 tablespoon of vegetable oil over high heat in a large non stick skillet, or, as I am using, a carbon steel wok. Add the mushrooms.
Stir fry until they shrink up a bit and brown, 3 to 5 minutes. Add the bok choy, ginger, and garlic.
Stir fry 2 minutes, until wilted down.
Add the noodles and the hoisin mixture.
Stir to combine, then cook without stirring for 2 minutes to develop a char on the noodles.
Add 1 tablespoon of toasted sesame oil, and as much sriracha sauce as your family can handle.
Stir together, and serve.