Stir-Fried Udon Noodles with Shiitake and Baby Bok Choy

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Chewy udon noodles stir-fried with earthy shiitake mushrooms and crisp baby bok choy in a savory garlic-soy sauce. This Japanese-inspired noodle recipe, ready in about 25 minutes, pairs fresh udon noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Serves 3 Japanese cuisine 400 cal/serving

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Ingredients

12 oz fresh udon noodles
2 tbsp vegetable oil
3 cloves, minced garlic cloves
1 tbsp, grated fresh ginger
1 cup, sliced shiitake mushrooms
2 heads, halved lengthwise baby bok choy
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 stalks, sliced green onions
1 tbsp toasted sesame seeds
1/4 tsp black pepper

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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 minutes until tender but still chewy. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 30 seconds until fragrant.
Step 3: Add 1 cup sliced shiitake mushrooms and stir-fry for 4-5 minutes until tender and golden at the edges.
Step 4: Add 2 halved baby bok choy and 3 tbsp soy sauce plus 1 tbsp oyster sauce. Stir-fry for 3 minutes until bok choy is bright green and slightly softened.
Step 5: Add the drained udon noodles and 1 tsp sesame oil to the wok. Toss everything together and cook for another 2 minutes until heated through and coated in sauce.
Step 6: Season with 1/4 tsp black pepper and sprinkle 2 sliced green onions and 1 tbsp toasted sesame seeds on top before serving.