Stir-Fried Udon Noodles with Shiitake and Baby Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 cup sliced shiitake mushrooms and stir-fry for 4-5 minutes until tender and golden at the edges.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Stir-Fried Udon Noodles with Shiitake and Baby Bok Choy take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Udon Noodles with Shiitake and Baby Bok Choy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh udon noodles from drying out.

Can I substitute ingredients in Stir-Fried Udon Noodles with Shiitake and Baby Bok Choy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Udon Noodles with Shiitake and Baby Bok Choy for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Udon Noodles with Shiitake and Baby Bok Choy?

Japanese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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