Quick Stir-Fried Udon Noodles with Shiitake and Bok Choy

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender udon noodles tossed with earthy shiitake mushrooms and crisp bok choy in a savory garlic-soy sauce for a fast satisfying meal. This Japanese-inspired noodle recipe (vegetarian), ready in about 20 minutes, pairs fresh udon noodles, shiitake mushrooms, baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Japanese cuisine 380 cal/serving

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Ingredients

12 oz fresh udon noodles
8 oz, stems removed and sliced shiitake mushrooms
3 heads, quartered lengthwise baby bok choy
4, minced garlic cloves
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2, thinly sliced green onions
1/4 tsp (optional) red chili flakes
1 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to a boil. Add 12 oz fresh udon noodles and cook for 2-3 minutes until just tender. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add 4 minced garlic cloves and 8 oz sliced shiitake mushrooms, stir-frying for 3-4 minutes until mushrooms soften and garlic is fragrant but not burnt.
Step 3: Add 3 quartered baby bok choy heads to the wok and stir-fry for 2-3 minutes until the greens begin to wilt but remain crisp.
Step 4: Add the drained udon noodles back to the wok along with 3 tbsp soy sauce and 1 tbsp sesame oil. Toss everything together for 1-2 minutes until noodles are heated through and evenly coated.
Step 5: Remove from heat and garnish with 2 thinly sliced green onions, 1 tbsp toasted sesame seeds, and 1/4 tsp red chili flakes if using. Serve immediately for a warm, savory dish.