Recipes

Japanese Noodles with Mushrooms and Bok Choy

(Serves 4)
This recipe features those wonderful thick Japanese noodles called udon. The sauce is sweet and spicy, and gets lots of flavour from specialty Asian mushrooms.  Add a few grilled shrimp on top and it’s an even more delicious dish!

1 lb. (500 gm) fresh or frozen udon noodles*

1/4 c. (50 ml) soy sauce

2 tbsp. (25 ml) balsamic vinegar

2 tbsp. (25 ml) brown sugar

1 tbsp. (15 ml) sesame oil

1 tsp. (5 ml) chili paste

2 tsp. (10 ml) cornstarch

1 tbsp. (15 ml) vegetable oil

8 green onions, sliced on an angle into 1-in. (2.5-cm) pieces

2 garlic cloves, minced

1 tbsp. (15 ml) minced fresh ginger

3 c. (750 ml) sliced king oyster** and/or shiitake mushrooms

2 heads bok choy, trimmed and cut into 1-in. (2.5-cm) pieces

1/4 c. (50 ml) chopped fresh cilantro

1 tbsp. (15 ml) sesame seeds


1.    Bring a large saucepan of salted water to boil. Cook noodles according to package instructions.  When the noodles are cooked, drain.

2.    While noodles are cooking, combine soy sauce, balsamic vinegar, brown sugar, sesame oil, chili paste and cornstarch. Set aside.

3.    In a large wok, heat the vegetable oil over medium-high heat.

4.    Add the green onions and cook for one minute. Add garlic, ginger and mushrooms. Stir fry constantly until the mushrooms begin to soften. (Be sure the garlic does not burn.)

5.    Add bok choy and continue to stir fry until just tender crisp.

6.    Whisk in soy sauce mixture and continue to cook, stirring until the mixture is very smooth and thick.

7.    Add the drained noodles and toss well.

8.    Transfer to a serving platter and sprinkle with the cilantro and sesame seeds.

* if you can’t find udon noodles, you can substitute ½ lb.  (250 g) dried long Italian pasta such as spaghetti, linguine or fettuccine.

** king oyster mushrooms are becoming more popular. They have a very thick, edible stem with a small cap. Regular oyster mushrooms may be substituted.