Stir-Fried Sesame Garlic Noodles with Baby Bok Choy

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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.

Quick stir-fried noodles tossed in a savory garlic sesame sauce and brightened with tender baby bok choy for a wholesome vegetarian meal. This Asian-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs dry egg noodles, sesame oil, garlic cloves (minced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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: 15 min Serves 4 Asian cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz dry egg noodles
3 tbsp sesame oil
5 garlic cloves (minced)
1/4 cup soy sauce
1 tbsp brown sugar
4 cups baby bok choy (halved lengthwise)
1/4 tsp red pepper flakes
2 tbsp toasted sesame seeds
2 stalks green onions (thinly sliced)

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of salted water to a boil. Add 8 oz dry egg noodles and cook for 4-5 minutes until al dente. Drain and set aside.
Step 2: Heat 3 tbsp sesame oil in a large wok or skillet over medium-high heat. Add 5 minced garlic cloves and 1/4 tsp red pepper flakes, stir-frying for 30 seconds until fragrant.
Step 3: Add 4 cups halved baby bok choy and sauté for 3 minutes until tender but still vibrant green.
Step 4: Stir in cooked noodles, 1/4 cup soy sauce, and 1 tbsp brown sugar. Toss everything together and cook for 2 minutes until the sauce thickens and coats the noodles.
Step 5: Remove from heat and sprinkle 2 tbsp toasted sesame seeds and 2 thinly sliced green onions on top before serving.